INGREDIENTS for 16 gyoza
120 gr. all purpose flour
90 gr. hot water
100 gr. (a little over 3 oz.) ground lean pork (or chicken)
80 gr. (a little over 2 1/2 oz.) finely chopped cabbage
1 gr. (1/4 tsp. grated) fresh ginger
1 gr. (1/4 tsp. grated) fresh garlic
10 gr. (1 tsp.) soy sauce
10 gr. sake (or white wine)
10 gr. toasted sesame oil (or light olive oil)
Dipping Sauce : (mix together)
25 gr. soy sauce
20 gr. rice vinegar
1 g rayu (spicy pepper oil) or a dash of red pepper
1. Prepare dumplings: Add very hot water to the flour and mix well until a ball forms. Knead briefly and cover dough with cling film. Place in fridge for half an hour to rest.
2. Prepare filling: Mash all filling ingredients together with a fork. Let rest in fridge for half an hour.
3. Roll out the dough on a floured surface into a very thin sheet. Cut out 16 3- 1/2 cm.(8 inch) rounds with a biscuit or cookie cutter.
4. Place dough round in your cupped palm, moisten edges with a little water with your finger. Place a small teaspoonful of filling in the middle. Fold over one side of dough and pinch together in the middle – then crimp the remaining edges together.
5. When all the goyza dumplings are assembled heat up a pan with sesame oil and place them in the pan one by one in a circular fashion.
6. Gently fry the goyza for about 3 minutes or until the bottoms are crisp and golden.
7. Now pour about 75 ml. (1/3 cup) water around the goyza and cover them with a lid. Continue simmering them gently for about 10 minutes on low heat.
8. Remove cover and spritz a little oil over the goyza and finish frying them for 2 or 3 minutes until the water is evaporated and the goyza are crisp on the bottom.
9. Remove them to a serving plate with the crisp side up and serve them with the sauce