Gyoza Soup 餃子スープ

Ingredients

• 75 g plain flour
• 75 g baker's flour
• 90 ml hot water
• 250 g pork and veal mixed mince
• 1 cup of finely chopped Chinese cabbage
• 1 cup of finely chopped shallots
• 1 tbs soy sauce
• 1 tbs sake
• 1 tbs sesame oil
• 1/2 tbs ginger juice
• 1 tsp salt
• 2 x 5 g packets of Torigara soup (chicken bone stock)
• 1.2 L water
• 1 tsp soy sauce
• 1 tsp ground ginger
• 1 tsp sesame oil
• 2 tsp white sesame (coarsely ground)
• Salt and pepper to taste
• 2 leaves of Chinese cabbage
• Finely chopped shallots to garnish

Instructions

1. 1

   --- Gyoza Wrappers ---

2. 2

   Place all the flour and water in a mixer and kneed for about 5 minutes.

3. 3

   Roll it into a round shape and wrap it with saran wrap then set aside for an hour.

4. 4

   After 1 hour, sprinkle some flour on a kitchen bench surface and knead and roll the dough into a long, thin roll.

5. 5

   Divide it into 20 small balls and roll each of them into a thin, flat round shape with a rolling pin (about 2mm thick). Keep them covered in flour to avoid sticking.

6. 6

   --- Gyoza Filling ---

7. 7

   Place all the ingredients into a large bowl and mix them well with your hand.

8. 8

   Place one gyoza wrapper on one hand and place about 1 tbs of the mince mixture on the centre of the wrapper.

9. 9

   Put a little bit of water on half of the wrapper.

10. 10

    Fold the wrapper in half and start to seal them from one side by folding/crimping.

11. 11

    Repeat the process for all 20.

12. 12

    --- Soup ---

13. 13

    Boil 1.2 L of water in a large pot.

14. 14

    Add the soy sauce, ground ginger, sesame oil, and ground sesame and mix into the water.

15. 15

    Add the cabbage, salt and pepper, and gyoza and stir.

16. 16

    Once the gyoza is fully cooked (takes about 5 minutes), remove from the heat and serve!