Thursday, September 9, 2010
Gyoza or pot stickers
Procedure looks lengthy but the trouble is offset by the fact that it is very therapeutic. Not to mention, a sense of satisfaction too!
Guotie dough :
50g plain flour ( cold dough ) in container 1
200g plain flour ( hot dough ), in container 2
1/2 kg pork, minced
1 tab light soy sauce
1 tsp chicken powder
1 tsp pepper
1 tab grated fresh ginger
1 tab sesame oil
For the following procedure, err in the safe side. Add water very slowly in both cases so that the dough does not get too soggy.
Add cold water very slowly into 50g of plain dough, stirring constantly with a fork until crumbly. Knead.
Pour very hot water into 200g of plain flour very slowly, stirring constantly with a fork until the mixture is crumbly. Knead and set aside.
Combine both dough and knead on a floured surface while the hot dough is warm until the dough is no longer sticky but slightly elastic.
Set combined dough aside in a bowl, covered for it to rest for at least 60 minutes. It allows all elements to integrate and will be more pliable later.
Meanwhile, mix ingredients for filling. Chill meat for a couple of hours until ready to use.
Prepare a floured table top. Retrieve dough from chiller and knead again. Cut small finger sized pieces, roll into a tiny ball and flatten with the flat of the palm. With a rolling pin, roll into a small disc. Do this in batches so that the dough does not dry out. Keep dough that is not ready for use covered.
Scoop 2 tsp of meat onto the dough disc, seal edges. Set aside, covered and chill till it is ready for use.
Heat 2 tab of oil a non stick pan, gently put in the gyoza and fry until the bottom is crispy. Pour stock or water on the gyoza at this stage, cover pan and let steam. When dough looks cooked, remove cover and continue to heat until the pan dries up.
Serve gyozas with shredded ginger and black rice vinegar. For a little culinary snobbery, use the best balsamic vinegar you have and savor the work of your labor.
To make a batch for the next day, do the same but freeze gyozas, separated if possible, until ready to cook. This keeps the moisture locked in, the meat fresh and separating them is easier in the frozen state.