Wok & Roll Gyoza

The Dough

• 100g dumpling flour (or plain white flour)

• 60ml water

• 1 tsp oil

• Or 1 packet of pre made dumpling pastries

Marinade

• ¼ teaspoon sugar

• 2 tablespoons light soy sauce

• 2 teaspoons sesame oil

• 1 tbsp mirin

• Salt to taste

The Filling

• 50g pork mince

• 50g prawn mince

• ½ bunch of coriander

• 2 spring onions

• 25g ginger

• 1 clove garlic

• 5 dried shiitake mushrooms, soaked in water

To make the dough

Sieve the flour into a mixing bowl and gradually add the water & oil, whilst mixing with a fork / hand. Take care to add the water gradually, depending on the brand, quality and age of your flour the water measurement is an approximation.

Once you have formed a rough dough and there is no longer any dry flour left, you should see lumps of dough you can now bring together to form a ball of dough.

Tip this onto a clean work surface and knead for 5 minutes until a slightly elastic consistency is reached, this should be a ‘play dough’ consistency.The dough would benefit from a 15-30 rest here.

Once rested, cut the dough into 4 pieces and roll the dough out into 1-2mm thick. Use a 70mm diameter circular cutter to cut out as many pastries as possible.

Alternatively, roll each piece of dough into a 1 inch thick sausage shape and cut into 5 pieces. Flatten each piece and use a traditional dim sum rolling pin to roll each piece out to a 70-80mm circle.

The Filling

Finely chop all the ingredients and mix them together well, massage the meat into the ingredients and then proceed to beat the mix to a smooth paste.

The Wrap

Place filling in the centre of the dough. Fold the bottom centre over the filling to form a semicircle and pinch the top tight. Pinch the 2 corners of the semi-circle together leaving 2 symmetrical‘Mickey Mouse ear’ shapes between your centrefold and the corner folds. Now pinch the ears inNow pinch the ears in towards you to make 4 layered folds. Tidy up the to create a ‘half-moon’ shape so that the dumplings sit easily on a plate