Ingredients
All purpose flour: 250 g
Filtered water: 250 ml, boiling
Salt: 1/2 tsp
Beef: 250 g, minced
Scallion: 1, very finely chopped
Coriander: 2 stalks from 2 sprigs, very finely chopped
Garlic: 1 clove, minced
Rice vinegar: 1 tbsp
Sesame oil: 1 tbsp
Chili pepper: 1 tsp, flakes
Soy sauce: 3 tbsp
Lime juice: 1 tbsp
Vegetable oil: for frying
Here is how to prepare beef gyoza, the popular juicy Japanese dumplings, crispy on the outside, and filled with minced beef, onions, garlic and spices.
Method
Sift the flour into a large bowl and add the boiling water and salt.
Mix with chopsticks, adding a little more water as you go, then when the mixture is cool enough, mix with your hands until you have a smooth dough.
Knead the dough on a floured surface until smooth then place in a clean bowl, cover with a cloth and set aside for 30 minutes.
Mix all the ingredients for the filling together, stirring in one direction only.
Mix together the ingredients for the dipping sauce and set aside.
Turn the dough onto a floured board, knead until smooth then divide into two pieces.
Roll each piece into a cylinder about 2.5cm / 1" diameter and cut each cylinder into 12 pieces.
Take each piece, roll it thinly and cut into a circle about 6cm / 2 1/2" diameter.
Place a little of the filling in the centre of the circle and moisten the rim of the dough with a little water.
Bring the sides of the dough together and seal, taking care not to split the dough.
Gently crimp the sealed dough with your fingers and set aside.
Repeat with the rest of the dough and the filling.
Heat two tablespoons of the vegetable oil in a wide pan and fry the dumplings on their flat bases for 3-4 minutes.
Add a small cup of water, place a lid on the pan and steam the dumplings for 2-3 minutes or until the filling is cooked through.
Carefully remove the beef gyoza dumplings from the pan and serve immediately with the dipping sauce alongside.
Mix all the ingredients for the filling together, stirring in one direction only.
Mix together the ingredients for the dipping sauce and set aside.
Turn the dough onto a floured board, knead until smooth then divide into two pieces.
Roll each piece into a cylinder about 2.5cm / 1" diameter and cut each cylinder into 12 pieces.
Take each piece, roll it thinly and cut into a circle about 6cm / 2 1/2" diameter.
Place a little of the filling in the centre of the circle and moisten the rim of the dough with a little water.
Bring the sides of the dough together and seal, taking care not to split the dough.
Gently crimp the sealed dough with your fingers and set aside.
Repeat with the rest of the dough and the filling.
Heat two tablespoons of the vegetable oil in a wide pan and fry the dumplings on their flat bases for 3-4 minutes.
Add a small cup of water, place a lid on the pan and steam the dumplings for 2-3 minutes or until the filling is cooked through.
Carefully remove the beef gyoza dumplings from the pan and serve immediately with the dipping sauce alongside.
