| Serves: 4 people | Recipe course: Main Meal | Total time (min.): 45 | Complexity (1 to 3): 2 |
Food processors
Knife blade
Coarse grating disc
Dough tool
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.
Prep. (Before you begin)
1 - Peel and trim the carrot.
2 - Peel the ginger.
3 - Trim and quarter the mushroom.
4 - Trim and coarsely chop the spring onions.
Getting started
Fit the Dough tool to the food processor bowl.
Stage 1
1 - Add the first 2 of Ingredients 1 (flour, salt) into the food processor bowl.
2 - Attach the lid and ensure it is locked into place.
3 - Turn the speed to 3.
4 - While the machine if running add the rest of Ingredients 1 (water) carefully.
5 - Mix until the dough comes together.
6 - Place the dough on to a worksurface and quickly knead.
7 - Wrap in plastic wrap.
8 - Chill for 30 minutes.
Stage 2
1- Add Ingredients 2 (soy, vinegar, oil) into a small bowl.
2 - Mix until combined.
3 - Set aside.
Stage 3
1 - Clean the food processor bowl and fit the Coarse grating disc.
2 - Grate the first 2 of Ingredients 3 (carrot, ginger) into the food processor.
3 - Remove the disc and fit the Knife blade.
4 - 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.
6 - Pulse until everything is chopped and combined.
7 - Set aside.
8 - Place the dough on a lightly floured surface.
9 - Roll out the dough to 3 mm thick.
10 - Cut out rounds with a 9 cm cutter.
11 - Spoon a heaped teaspoon into the middle of a circle of pastry.
12 - Slighty wet the edge of the circle.
13 - Start to pleat the edge of the dough.
14 - Once you have reached halfway around the circle press the non-pleated half to the pleated half.
15 - Once formed the gyoza should stand by itself with the pleated upwards.
16 - Repeat until all the dough or filling is used.
Stage 4
1 - Add Ingredients 4 (oil) into the frying pan.
2 - Heat over a medium heat.
3 - Add the gyoza to the pan, flat side down.
4 - Fry for 2 minutes or until the bottoms have browned.
Stage 5
1 - Add Ingredients 5 (water) to the frying pan and fit the lid.
2 - Turn down the heat slightly.
3 - Steam for around 5 minutes.
4 - Serve with the dipping sauce.
