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

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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.
http://farm3.static.flickr.com/2454/3621448889_6033a3cf78.jpg
(Boiled gyoza dumplings for the Chinese New Year / Image)

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.

By JS on Feb 19, 2011
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tag : gyoza

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上記広告は1ヶ月以上更新のないブログに表示されています。新しい記事を書くことで広告を消せます。