TOOLS
- Food Processors
- Knife blade
- Coarse grating disc
- Dough tool
INGREDIENTS
INGREDIENTS – 1
- Plain flour 280 grams
- Water 150 grams boiling
- Salt 1 tsp
INGREDIENTS – 2
- Soy sauce 3 Tbsp.
- Rice wine vinegar 150 grams
- Chilli oil 2 tsp.
INGREDIENTS – 3
- Carrot 50 grams
- Ginger 10 grams
- Cashew nuts 300 grams
- Chestnut mushrooms 140 grams
- Spring onions 4
- Soy sauce 2 Tbsp.
- Ground black pepper 0.5 tsp.
INGREDIENTS – 4
- Vegetable oil 2 Tbsp.
INGREDIENTS – 5
- Water 5 Tbsp.
METHOD
PREP. (BEFORE YOU BEGIN)
- Peel and trim the carrot.
- Peel the ginger.
- Trim and quarter the mushroom.
- Trim and coarsely chop the spring onions.
GETTING STARTED
Fit the Dough tool to the food processor bowl.
STAGE 1
- Add the first 2 of Ingredients 1 (flour, salt) into the food processor bowl.
- Attach the lid and ensure it is locked into place.
- Turn the speed to 3.
- While the machine if running add the rest of Ingredients 1 (water) carefully.
- Mix until the dough comes together.
- Place the dough on to a worksurface and quickly knead.
- Wrap in plastic wrap.
- Chill for 30 minutes.
STAGE 2
- Add Ingredients 2 (soy, vinegar, oil) into a small bowl.
- Mix until combined.
- Set aside.
STAGE 3
- Clean the food processor bowl and fit the Coarse grating disc.
- Grate the first 2 of Ingredients 3 (carrot, ginger) into the food processor.
- Remove the disc and fit the Knife blade.
- Put the carrot and ginger back into the food processor bowl.
- 5 – Add the rest of Ingredients 3 (nuts, mushrooms, onions, soy, pepper) into food processor.
- Pulse until everything is chopped and combined.
- Set aside.
- Place the dough on a lightly floured surface.
- Roll out the dough to 3 mm thick.
- Cut out rounds with a 9 cm cutter.
- Spoon a heaped teaspoon into the middle of a circle of pastry.
- Slighty wet the edge of the circle.
- Start to pleat the edge of the dough.
- Once you have reached halfway around the circle press the non-pleated half to the pleated half.
- Once formed the gyoza should stand by itself with the pleated upwards.
- Repeat until all the dough or filling is used.
STAGE 4
- Add Ingredients 4 (oil) into the frying pan.
- Heat over a medium heat.
- Add the gyoza to the pan, flat side down.
- Fry for 2 minutes or until the bottoms have browned.
STAGE 5
- Add Ingredients 5 (water) to the frying pan and fit the lid.
- Turn down the heat slightly.
- Steam for around 5 minutes.
- Serve with the dipping sauce.