Makes 24 dumplings
40g caster sugar
250ml warm water
1½ Tbsp active dried yeast
40ml grapeseed oil
750ml strong flour
5g table salt
125g strong flour
340g pork mince
140g cabbage, shredded
15g spring onion, finely sliced
2 shiitake mushrooms, chopped
1 clove minced garlic
1 knob grated, peeled ginger
5ml cooking sake
5ml sesame oil
5ml Japanese soy
3g table salt
Cooking of Gyoza
1 Tbsp grapeseed oil
5ml sesame oil
3g Barker’s Professional Japanese Teriyaki Hot & Spicy Sauce
Dumpling Dough and Wrappers
In a mixing bowl, add the sugar, water and yeast. Cover and leave to ferment for 15 minutes. Mix in the milk, oil, first amount of strong flour and salt.
Turn out onto a lightly floured board. Knead lightly until smooth, adding the remaining flour as needed to form a soft, slightly sticky dough. Cover and leave to rise in a warm place until doubled in size.
Break the dough into half thumb sized pieces, roll into a ball and squash in a tortilla press to get a circular shape. (A rolling pin can be used but will take longer and need to be cut out with a circular cutter).
To make the filling
In a mixing bowl, with your hand work the pork, cabbage, spring onion and mushrooms. Add the garlic and ginger.
Add the sake, sesame oil, soy and salt, mixing well until it becomes sticky.
To form the dumpling
Take a wrapper, place in the palm of your hand and place a teaspoon of filling in the centre.
Dip one finger in a bowl of water and draw a circle around the filling.
Fold the wrapper in half, pinch it in the centre only and start making a pleat every 6mm from the centre to the right. Press the pleat against the back of the wrapper, repeating on the left side.
To cook Gyoza
Heat the oil in a frypan and cook the dumplings in a single layer, flat side down until the bottoms of the gyoza turn golden brown.
Add the water to the pan, cover with a lid and steam for about 3 minutes or until the water has almost evaporated.
Remove the lid, add the sesame oil around the pan and cook uncovered until the gyoza is nice and crisp on the bottom.
Serve with Barker’s Professional Japanese Teriyaki Hot & Spicy Sauce as the dipper.