Suzanne Chan gyoza skins


The wrapper:

250g of plain flour
150ml of just boiled water and a pinch of salt if needed
mix together until combined
knead by hand for about 10mins. ..the longer you knead the smoother the dough
place in a bowl, cover and let dough rest for 30mins before rolling. Cut with a cookie cutter .
store in air tight container if not using straight away. can keep up to 5 days in the fridge or can freeze

The Filling:

for the filling I just use 500g of extra lean minced pork and added spring onions shitake mushrooms, chinese leaves (or any cabbage) two cloves of garlic, few slices of ginger,splash of soy, oyster sauce, hoisin sauce, sesame oil, shaoxing rice wine salt and pepper combined with two teaspoons of cornflour and quarter teaspoon of bicarbonate of soda. Marinated overnight or maximum of two hours.

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