Gyoza Sauce Recipe
Chinese is a cuisine that is loved by one and all. There are so many varieties of dishes in Chinese cuisine. One of the most favorite and delicious among them is Dumplings. And guess what? We are going to see how to make Dumplings along with Gyoza sauce.
Dumplings come from a Chinese origin and there are varieties of dumplings available. They also come in veg and non-veg.
You can make dumplings that are filled with everything from traditional pork and cabbage to things like kimchi, shrimp, and diced mushrooms- you can also go beyond the Asian ingredients and make use of beans, lentils, ground turkey, and roasted pepper!
What is Gyoza Sauce?
Gyoza sauce is of a Japanese origin. It is served as a side dish or a dip. It can be served with momos, noodles, dumplings, spring rolls, potstickers and etc.
How to make Chinese Dumplings Along with Gyoza Sauce?
SOME MEASURES:
- Preparation time-: 1-2 hours
- Cooking Time-: 10 to 30 minutes + 15 minutes
INGREDIENTS REQUIRED:
For the Dough
- 140 g Plain Flour( Keep some extra for dusting purpose)
- 125 ml Hot Water
For the Stuffing
- 110 g Minced Pork
- 75 g Finely Chopped Chinese Cabbage or Spinach
- 1 T-spoon Finely Chopped Ginger
- ½ Tablespoon Shaoxing Rice Wine
- ½ Tablespoon Dark Soy Sauce
- ½ T-spoon Light Soy Sauce
- ½ T-spoon Salt
- ¼ T-spoon Finely Chopped Spring Onions
- 1 T-spoon Sesame Oil
- ½ T-spoon Sugar
- 1 Tablespoon Cold Chicken Stock or Water
For the cooking
- 1 Tablespoon Groundnut Oil
- 75 ml Water
For the Gyoza Sauce
- ½ Cup Rice Vinegar
- Half Cup Low Sodium Soy Sauce
- ½ T-spoon Crushed Red Pepper Flakes
- 1 Garlic Clove, Minced
- ½ T-spoon Minced Fresh Ginger Root
- 1/3 cup Green Onion, Thinly Sliced
- 1 T-spoon Sesame Oil
Now, let’s start preparing them:
For the Dumplings Dough
Step 1-: Take a large bowl and add the flour to it. Keep adding the hot water in the flour, accordingly. Keep mixing it with a spoon, fork, or chopsticks until the water is fully incorporated in it. If the mixture seems dry, add more water, accordingly.
Step 2-: Tip the dough in a clean cooking platform and knead it with your hands. If the dough seems sticky, dust it with some flour. Continue kneading the dough until it becomes smooth. This may take about 8-10 minutes maximum.
Step 3-: Put the dough back in the bowl and cover it with a damp towel. Let it rest of 20 minutes.
For the Dumplings Stuffing
Step 4-: While the dough is resting for some time, take another large bowl, add all the stuffing ingredients in the bowl, which include: Minced Pork, Chinese Cabbage or spinach, ginger, Shaoxing rice wine, dark soy sauce, light soy sauce, salt, black pepper, spring onion, sesame oil, sugar, cold chicken stock or water.
Step 5-: Mix them together, thoroughly. Set it aside.
Step 6-: After the resting period is over, take the dough out of the bowl and knead it again for about 5 minutes. Dust some flour if the dough seems sticky.
Step 7-: Once the dough is smooth, shape it into a roll of about 23 cm/9 in length and about 2.5 cm/1 in diameter, using your hands.
Step 8-: Using a sharp knife, slice the roll into 16 equal-sized roll pieces.
Step 9-: Roll each of the dough pieces into a small ball, using your hands and then, with a rolling pin, roll each ball into a small, round, and a flat ‘pancake’ which is about 9 cm/3.5 in diameter.
Step 10-: On a tray, arrange these ‘pancakes’, also sprinkle some flour on the tray before so that the dough doesn’t stick to the tray. Cover the tray with a damp towel to prevent them from drying until you are ready to use them.
Step 11-: Place about two T-spoons of filling in the center of each ‘pancake’ and moisten the edges with water. Fold the dough in half and pinch together with your fingers.
Pro-Tip-: Don’t put too much of filling in the dumpling dough or else it will break.
Step 12-: Pleat around the edge, pinching with your fingers to seal well. The dumplings should have a flat base and should be rounded on the top.
Step 13-: Transfer each of the finished dumplings to the floured tray and keep it covered until you are done with the others.
Step 14-: Once you are done with filling all the dumplings, heat a large lidded frying pan(Non-Stick Pan preferred). Add the groundnut oil to the pan after it has heated up for some time.
Step 15-: Place the dumpling, flat side down, into the pan. Reduce the flame and cook until the dumplings have become lightly brownish in color.
Step 16-: Add water to the own and cover the pan tightly. Lower the flame to sim and cook for 10-12 minutes or until most of the liquid is absorbed. Check the water half-way through and add more if necessary.
Step 17-: When most of the water is absorbed, uncover the pan and continue to cook more for about 2 minutes.
For the Gyoza Sauce
Step 18-: In a large bowl, add the ingredients which include: Rice vinegar, low sodium soy sauce, red pepper flakes, garlic, ginger, green onions, and sesame oil. Whisk them well and rest them for 15 minutes before serving.
Your Chinese Dumplings With Gyoza Sauce are Ready to Eat!
Substitute for pork in the dumplings-:
Non-Veg: Chicken, beef, turkey, shrimp and etc. (the cooking time period would change for different meats)
Veg: Cabbage, Mushrooms, beans, lentils, and etc.
Gyoza Sauce
Ingredients
- ½ Cup Rice Vinegar
- Half Cup Low Sodium Soy Sauce
- ½ T-spoon Crushed Red Pepper Flakes
- 1 Garlic Clove, Minced
- ½ T-spoon Minced Fresh Ginger Root
- 1/3 cup Green Onion Thinly Sliced
- 1 T-spoon Sesame Oil
Instructions
- In a large bowl, add the ingredients which include: Rice vinegar, low sodium soy sauce, red pepper flakes, garlic, ginger, green onions, and sesame oil.
- Whisk them well and rest them for 15 minutes before serving.
I hope you loved this recipe. Please share your feedback in the comments section.
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