Fried Vegetarian Gyoza ( 餃子, dumpling )
People lived in the North part of China liked to make Gyoza for their Chinese New Year, they liked to put minced lamb, minced pork in it for the fillings, they usually made hundreds and hundreds every time and all the family and children would help out to make it. This was what my auntie abd uncle told us when our family went to visit them during the last time. They said it was a traditional, especially when people came to visit them. But I was too small to ask my auntie taught me how to make it. And now, I need to self-taught myself.
These gyoza/ dumplings can be fry it, like what I did, or steam it, or cook in the vegetable broth with any kind of noodle.
They can freeze well, if freeze them on a baking tray lined with a greased paper with small gap between each one, after few hours, you can make loose of them and keep in a freezer bag, it can keep into the freezer for over a month.
I have some experience to tell you all, if you want to cook the gyoza into the vegetable broth, you don’t need to defrost the gyoza, just when the broth was boiling, you can just throw the dumplings into the stock and let it boil again, that’s it. And if you want to steam it, still the same way, prepare the steamer with the boiling water, line the gyoza into the steamer from the freezer with a small gap between each one and remember to grease the steamer first, in case it stick on the steamer, steam for 15 minutes more or less, then serve hot.
But if you want to fry it, the gyoza/ dumplings need to defrost first. Thst’s all my tips! Wish you all like it! 🙂
Fried Vegetarian Gyoza ( 餃子, dumpling )
For the wrapper:
- 300g Plain flour
- 60ml Hot water
- 100ml Cold water
- 1/4 tsp Sea salt
- 1 tsp Vegetable oil
For the filling: I didn’t measure up exactly of the ingredients, just randomly mixed what I like or what I have in my fridge or freezer. My fillings was a mixture of spinach leaves, grated carrot, grated white daikon, few shiitake mushroom, sliced then seasoned with salt and pepper, mushroom stock, corn flour, a bit more sesame oil and soy sauce. This fillings was quite common for vegetarian, but if you fancy to add some vegetarian ham, just feel free to do it. But I like to add some roasted and crushed peanuts into the fillings, it was so nice. Because I had it before in some vegetarian restaurant of Hong Kong, those was delicious.
For the special dipping:
A mixture of Chinese red vinegar, shredded fresh ginger, dash of chilli oil and dash of sesame oil.
I forgot to take the picture of the dipping sauce, sorry about it!
- Put flour in a large mixing bowl, make a well in the middle, gradually add hot water into the flour and mix it, then gradually add the cold water, if the dough is too sticky, add a little bit flour, knead the dough until smooth, it take 5 to 6 minutes.
- Cover with a damp tea towel and rest for about 1/2 hour.
- Roll the dough into two long stripes, add cut into 26 equal portions, about 17g each.
- Roll each one into a flat round wrapper, put a good amount of the fillings on one half of the wrapper and fold it up. With a fingertip moistened with water, trace a line along half of the edge of the round wrapper. Fold the wrapper over to enclose the filling, and pinch the wrapper in the center to seal the edges together at that spot. Holding the filled half-circle in the left hand, pleat the top of the wrapper from the middle out, pressing it to the flat edge of the wrapper at the back. Set aside the stuffed dumpling with the pleated-wrapper edge up. Repeat to make the remaining wrappers.
- Put a flat frying pan over low heat, add one tablespoon of oil, arrange the gyoza ( dumplings ) into the pan neatly, only need to fry the bottom of the gyoza, let it fry for about few minutes until the bottom crisp and golden brown.
- When the gyoza was cooking on the pan, prepare 1/4 cup of water with 1/2 tablespoon of plain flour, whisk it all, then check the gyoza’s bottom was fry to golden brown, pour the water roux over the gyoza and cover the lid immediately, let them trap in the moisture and then quickly lower the heat to keep the liquid at a simmer.
- Check the dumplings after 2 minutes. When the wrappers appear slightly translucent, remove the lid and raise the heat slightly. Continue to cook until all the water has evaporated and only the oil remains (about 2 minutes). When you hear the sizzling sound. shake the pan and if you feel the gyoza are moving or sliding, that is done! If not, put the lid back on and wait for another 1 to 2 minutes. Then take off the lid and turn the heat a little bit higher, and let the heat dry up all the remaining liquid until it form a thin layer film, use a flexible spatular to flip it on a plate.
- Now, prepare the dipping sauce, by mixing red rice vinegar with few drops of soy sauce, sesame oil or even chilli oil and few shredded fresh ginger.
- This fried gyoza need to be serve hot with the dipping sauce.
- The shape of the gyoza was not necessary to be perfect, after few practice, you will get the idea.
- If you’re not a vegetarian, of course you can mix the filling with some minced meat, is up to you.