For the dumpling filling :
– 500 g of pork and beef minced meat (beef mince has too little fat) or chicken mince
– 2 spring onions
– 1 dl of kale chopped
– 2 tbsp of fish sauce
– 1 thumb size of ginger, peeled
– 2 garlic cloves
– 1-2 chili
Start with chopping spring onions, kale and chili, grate ginger and garlic cloves into a large bowl. Add minced meat and the fish sauce and stir well. Set in fridge to rest.
You can buy gyoza wrappers ready made from the store, it’ll save you a lot of time. But they’re super easy to make if you have patience!
– 2 cups (used a normal coffee mug) of all purpose flour
– 1,3 dl off boiling water
– 0,5 tbsp of salt
Boil up some water. In a large bowl combine flour and salt, pour the water on top. Stir with a fork, and when combined start kneading into a dough ball. This is quite a dry dough, so you have to knead it for a couple of minutes. Let it rest for 10-20 minutes covered with a damp kitchen towel. If you need further instructions read here!
Then just roll the dough into a long sausage, cut into pieces and with a rolling pin roll it thin and cut into circles with some kind of mold, I used a smaller bowl.
Then just put a generous tablespoon of the filling in the middle of the gyoza wrapper, then moisten with a little bit of water one half of the wrapper and fold and press down tightly. Hard to explain, but there’s some Youtube videos of different folding technique, e.g. HERE s 🙂
Then just fry dumplings until golden in a pan for a few minutes (in some sunflower oil or sesame oil) and finish off by adding a small amount of water and a cover, and let them steam for a couple of minutes.
Serve with a soy dipping sauce;
– 1/3 of soy sauce
– 1/3 of white wine vinegar/lime juice
– 1/3 water
– 2 cloves of garlic
– 1/2 chili
Slice chili and garlic, then add rest ingredients in a small bowl. Stir and taste if you need to add anything, if there is a balance of salty and sour.
Here’s the key to simply prepare everything in advance. Chop everything up and put into small cups so it is easy to assemble.
– 1 carrot
– 1 spring onion
– rice noodles (2 portions is plenty than enough)
– salad leaves (best if shaped like “cups”, I used iceberg lettuce)
– 1/2 chili sliced
– coriander leaves
– 2 tbsp toasted sesame seeds
– beef mice/ salmon/ chicken
– Teriyaki sauce
– white wine vinegar
– sesame oil
Start with chopping the carrot into thin sticks, then scallions and chili. Toast sesame seeds on a dry pan until golden. Bring up some water to boil(for the noodles) and start frying the minced meat (you can also use salmon or chicken, then marinate beforehand in Teriyaki sauce and cook in the oven). Separate salad leaves. Boil noodles according to instructions, drain from water and add 1 teaspoon of sesame oil and 1 teaspoon of whitewine vinegar and stir (so they don’t form one big lump). When the minced meat is cooked, drain excess water from pan and add 0,5dl of Teriyaki sauce. Fry until the sauce has reduced and is starting to become caramelized. Then just add noodles, carrots and Teriyaki beef to “salad cups” and top off with coriander, chili and sesame seeds. Serve with lime.