Gyzsa wrapper

You can buy ready made gyoza dumpling wrappers as they are tricky to make. Strong flour is used as it is higher in the protein, gluten which helps the wrappers stretch as you roll out the balls of dough.

Handy tip – watch a Youtube video to see how to mix and roll – this dough is tricky to master! It has taken me 3 attempts to get sorted.

Makes 12-14 wrappers for 12-14 gyozas

Ingredients

200g strong flour salt

salt

About 100 ml boiling water 

Cornflour for dusting the work surface

Filling

Filling

Vegan Filling

3cm of ginger peeled and grated 20g

Soya sauce 1tbs 15ml

Miso paste 1 tsp

Very finely chopped pieces of a range of vegetables – red pepper, cauliflower, cabbage, spring onion, mushroom, beansprouts

15g frozen peas

Toasted sesame seeds, 1 tbs

Soya sauce 1-2 tbs

Miso paste tsp 20g

Toasted sesame oil 1 tsp

Method

Put the flour and salt in a bowl.

Gradually stir in the boiling water with a spatula and work with your  hands to form a dough. You may need more or less water, depending on the dryness of the flour.

Knead for 5 minutes then roll into a log about 3 cm diameter and cut in half. Use cornflour to stop the dough sticking.  

Wrap in cling film and leave to rest in the fridge for 30 minutes – this is needed to let the gluten relax and develop.

Unwrap the dough. Sprinkle a little cornflour on the work surface and cut each log into 8 equal sized pieces – so 16 in total.

Cover the dough with damp T towel or wet paper towel to stop it drying out.

Using a rolling pin, roll out the dough pieces as thinly as possible, to a 10-12 cm circle on a surface dusted with cornflour. The thinner the skin the crispier the gyoza and the wrapper is less doughy when cooked.

When each circle is complete, put on a plate and cover with a damp cloth. You can freeze or wrap in cling film and store in the fridge for 3-4 days,

Make the filling while the dough is resting. Finely chop all of your choice of vegetables – the total weight is about 250g.

To season stir in the soy sauce, sesame oil, black pepper and some miso paste if used.

To make up the gyoza, take one circle at a time and wet the edges. Fill with the vegetable mixture then seal and pleat like a pastie. Check online to see how it is done.

Heat 1 tbs oil in a large non-stick frying pan over medium heat. When hot, put the gyoza in a single layer, flat side down.

Cook until the bottom of the gyoza turns golden brown for about 3 minutes.

Lift off the lid to evaporate any remaining water. Add 1 tsp sesame oil around the frying pan.

Cook uncovered until the gyoza is crisp on the bottom. 

Lift onto a plate and serve with dipping sauce. For the dipping sauce, combine the sauce ingredients in a small plate and mix all together. 

To save gyoza for later, put the gyoza on a baking sheet leaving some space between to keep them from sticking, and put it in freezer. Transfer frozen gyoza into a freezer bag and store in the freezer up to a month. When you use frozen gyoza, do not defrost. Cook while frozen and steam for extra 1-2 minutes.

Put the results into the Nutrition Program.