Boiled gyoza dumplings

JAPANESE HOME COOKING: Boiled gyoza dumplings for the Chinese New Year

2011/01/27

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

Pepper

2 tsp sesame oil

Sauce: 2 Tbsp soy sauce

1 Tbsp vinegar

Sesame oil

1 tsp finely chopped ginger

Garnish: 1 bag pea sprouts (tomyo)

Strips of yuzu citrus zest

METHOD

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