Gyoza Soup 餃子スープ
Another way to eat gyoza is to eat them boiled in soup! These gyoza are handmade from scratch, including the gyoza wrappers!
- Prep time
- 30 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 75 g plain flour
- 75 g baker's flour
- 90 ml hot water
- 250 g pork and veal mixed mince
- 1 cup of finely chopped Chinese cabbage
- 1 cup of finely chopped shallots
- 1 tbs soy sauce
- 1 tbs sake
- 1 tbs sesame oil
- 1/2 tbs ginger juice
- 1 tsp salt
- 2 x 5 g packets of Torigara soup (chicken bone stock)
- 1.2 L water
- 1 tsp soy sauce
- 1 tsp ground ginger
- 1 tsp sesame oil
- 2 tsp white sesame (coarsely ground)
- Salt and pepper to taste
- 2 leaves of Chinese cabbage
- Finely chopped shallots to garnish
Instructions
- 1
Place all the flour and water in a mixer and kneed for about 5 minutes.
- 2
Roll it into a round shape and wrap it with saran wrap then set aside for an hour.
- 3
After 1 hour, sprinkle some flour on a kitchen bench surface and knead and roll the dough into a long, thin roll.
- 4
Divide it into 20 small balls and roll each of them into a thin, flat round shape with a rolling pin (about 2mm thick). Keep them covered in flour to avoid sticking.
- 5
Place all the ingredients into a large bowl and mix them well with your hand.
- 6
Place one gyoza wrapper on one hand and place about 1 tbs of the mince mixture on the centre of the wrapper.
- 7
Put a little bit of water on half of the wrapper.
- 8
Fold the wrapper in half and start to seal them from one side by folding/crimping.
- 9
Repeat the process for all 20.
- 10
Boil 1.2 L of water in a large pot.
- 11
Add the soy sauce, ground ginger, sesame oil, and ground sesame and mix into the water.
- 12
Add the cabbage, salt and pepper, and gyoza and stir.
- 13
Once the gyoza is fully cooked (takes about 5 minutes), remove from the heat and serve!