餃子 (JP: Gyouza; CN: Jiaozi; UK: Dumplings)
For 20-25 dumplings
The wrapper of the gyouza is a thin circular sheet (ca. 7.5cm in diameter) of dough. You can probably buy them in an asian store, otherwise use 140ml water and 165g flower to make a non-sticky, supple dough.
|200g minced meat||mix||put a bit of the mixture on one half of the dough piece, fold the dough and press the edges firmly together||bake on middle heat|
|1.5 Tbsp soy sauce|
|3-4Tbsp freshly grated ginger|
|3 cloves of garlic, grated|
|6-8 chinese chives (bannou-negi)||cut very small|
|100g (maitake) mushroom||cut very small|
|20-25 circular (Ø7.5cm) dough pices|
|1Tbsp sesame oil||heat|
|2Tbsp vegetable oil|
Copyright Jorg Entzinger 2006
Note: also for baking there are many different approaches. Some steam them, some boil them, some bake them and some use a combination of these techniques.
The bannou-negi (UK: chinese chives; NL: reuze-bieslook) and the maitake mushroom
The gyouza before and after baking.