Gyoza - Dumplings

Tilberedning

1. 1

   Pour the flour into a baking dish. Add water, a little at a time, while stirring. Mix in so much water that the dough becomes supple, but not sticky. If it becomes dry, add more.

2. 2

   Knead the dough gently for about 5 minutes on a board, or right on the counter that you have sprinkled with flour.

3. 3

   Cover the dough in a warm kitchen towel and let rest for about 30 minutes. Knead the dough again with a little flour. Then shape it into a long roll, 2-3 if thick.

4. 4

   Divide into 4 equal parts, which you in turn divide into 8, so that you have a total of 36 topics. Press a little on the blanks and roll them out until they are about 10 cm in diameter. Place in a towel. Spread 2 teaspoons, refill each blank and fold them together like small bags. Press the ends against each change with your fingertips. If you do not manage, write on youtube "how to fold gyoza".

5. 5

   Fry on the underside in neutral cooking oil, and when golden, pour boiling water and steam under a lid for a few minutes until the water has evaporated. Remove the lid and bake for a couple more minutes - until the underside has become a little lightly crispy.

6. 6

   Serve with soysauce. Enjoy!

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