Wok & Roll Gyoza

To make the dough

• Sieve the flour into a mixing bowl and gradually add the water & oil, whilst mixing with a fork / hand. Take care to add the water gradually, depending on the brand, quality and age of your flour the water measurement is an approximation.

• Once you have formed a rough dough and there is no longer any dry flour left, you should see lumps of dough you can now bring together to form a ball of dough.

• Tip this onto a clean work surface and knead for 5 minutes until a slightly elastic consistency is reached, this should be a ‘play dough’ consistency. The dough would benefit from a 15-30 minute rest here.

• Once rested, cut the dough into 4 pieces and roll the dough out into 1-2mm thick Use a 70mm diameter circular cutter to cut out as many pastries as possible.

• Alternatively, roll each piece of dough into a 1 inch thick sausage shape and cut into 5 pieces. Flatten each piece and use a traditional dim sum rolling pin to roll each piece out to a 70-80mm circle.

The Filling

• Finely chop all the ingredients and mix them together well, massage the meat into the ingredients and then proceed to beat the mix to a smooth paste.

The Wrap

• Place filling in the centre of the dough. Fold the bottom centre over the filling to form a semicircle and pinch the top tight. Pinch the 2 corners of the semi-circle together leaving 2 symmetrical ‘Mickey Mouse ear’ shapes between your centrefold and the corner folds. Now pinch the ears in Now pinch the ears in towards you to make 4 layered folds. Tidy up the to create a ‘half-moon’ shape so that the dumplings sit easily on a plate

Cooking

• Deep Fried: Deep fry at 180°C until golden brown, 4 - 5 minutes

• Boiled: Place into lightly simmering water for 5-8 minutes

Pan Fried:

• Heat 2 tbsp vegetable oil in a frying pan to high heat

• Place dumplings in pan – base down

• Now turn heat down to medium and fry dumplings until base is golden brown Using a lid as a shield, pour hot water into the pan until the dumplings are ½ covered. Cover quickly with lid

• Cover with lid for 5-8 mins on medium heat until all water has evaporated

• Once the pan is completely dry of water, allow dumplings to crisp up on the bottom for a further minute

Serving

• Serve with a mixture of equal amounts of soy sauce, vinegar and matchsticks of ginger

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!