JAPANESE HOME COOKING: Boiled gyoza dumplings for the Chinese New Year
Boiled gyoza dumplings (Provided by Katsumi Oyama)
TODAY'S DISH is boiled gyoza dumplings, or "sui-gyoza," which light up the festivities of the Chinese New Year. The handmade dough offers a rich texture. "If you prefer more chewiness, increase the proportion of strong flour," says chef and restaurant owner Tomoshige Ichikawa.
INGREDIENTS (makes 32 dumplings)
Dough: 120 grams flour (hakurikiko)
80 grams strong glutinous flour (kyorikiko)
1/3 tsp salt
90-110 cc water
Filling: 150 grams ground pork (buta baraniku)
100 grams shrimp (shells removed)
100 grams Chinese cabbage
20 grams Chinese chives (nira)
20 grams green onions (banno negi)
10 grams ginger
Seasonings: 1/3 tsp salt
1 Tbsp sake
1.5 tsp soy sauce
2 tsp sesame oil
Sauce: 2 Tbsp soy sauce
1 Tbsp vinegar
1 tsp finely chopped ginger
Garnish: 1 bag pea sprouts (tomyo)
Strips of yuzu citrus zest
Sift flours into a bowl and add salt. Pour in water and mix. Knead well on a board until the dough surface is powderless and shiny. Let rest for 30 minutes in a plastic bag.
Cut pea sprouts into 3 cm pieces, wash and drain.
Chop Chinese cabbage and chives, finely chop green onion and ginger. Place shrimp in a bowl, add salt, katakuriko starch (both not listed) and wash by hand with a bit of water. Pat dry and chop.
Place ground pork and shrimp in a bowl, add seasonings other than sesame oil and mix until sticky. Add vegetables and sesame oil and mix. Place in a flat, square container and divide into 32 equal parts. Place in the fridge.
Shape dough to resemble a long stick, and slice into 32 pieces. Place each piece with a cut side down. Dust with flour (not listed) and press flat with your palm. With a rolling pin, roll into a flat circle 6 to 7 cm in diameter.
Place filling in the center, fold over and pinch to close edges. Boil dumplings in a large pot for 4 to 5 minutes. Check doneness. If cooked through, drain and serve on a plate with yuzu zest on top. Immerse pea sprouts in remaining hot water, drain and serve beside dumplings. Serve with sauce.
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From The Asahi Shimbun's Okazu Renshucho column