Gyoza

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MMMMMM dumplings! I love you so much.

And I hate it when my almost in-law from Australia sends me photos of his dumplings this, dumplings that which I inevitably see first thing in the morning, it’s cruel. They don’t seem to be so popular in the various Asian restaurants here in Klagenfurt and, if they are on  the menu, they tend to be not so cheap. The only way I get to have a whole meal based on dumplings is if I make them myself!

I have to confess my little people didn’t really like them. They don’t know what they’re missing. Oh well, more for me! On the plus side with a small amount of prep they don’t take very long to make. And they end up really cheap too! I adapted various recipes I found on the internet based on the availability of ingredients. I think they are normally made with pork mince, which I can’t really find here, so I used beef. Just as tasty!

I used soy sauce with less salt, like 25% less, it was salty enough!

Ingredients

For the dough:

310 gr white flour

130 gr water

20 gr sunflower oil

a pinch of salt

For the filling:

300 gr beef mince

100 gr leek finely chopped

80 gr cabbage finely chopped

50 gr white flour

3/4 cup of water

4 tbsp soy sauce

1/2 tsp salt

To make the dough mix all the ingredients in a bowl and knead until you get a nice ball of dough. Let it rest in the fridge for at least 20 minutes. To make the filling mix all the ingredients making sure they are well incorporated. If you find your filling is too wet add some extra flour. Let the filling sit for about 20 minutes.

Put some flour on a flat surface and make worms of dough like for gnocchi, cut every 1.5 / 2 cm. Make little balls and roll them with a rolling pin until they are have a diameter of about 5 cm. Put about a tablespoon of filling in the middle and pinch the edges of the dough with your fingers. Repeat this process until you run out of ingredients. You should get at least 30 dumplings.

Heat a pan with some oil over medium/high heat and put in some dumplings. Let them brown on one side and pour a cup of water in the pan, cover with a lid. Like this they will be nice and golden on one side and steamed too! You can tell they are ready when the dough has gone pretty much transparent. Of course, the thicker the dough the longer it takes for the dumplings to cook. Add more water is necessary. Repeat the process until you run out of dumplings. Serve warm with some soy sauce and stuff yourself!

Voglia di cineserie

MMMM gyoza!! Quanto li adoro.

E odio quando il mio quasi cognato dall’Australia mi manda foto dei suoi pasti a base di cento tipi diversi di ravioli che inevitabilmente vedo al mattino appena sveglia. E’ una cosa tanto crudele.

Nei vari ristoranti asiatici qui a Klagenfurt non sembrano essere molto di moda e se per caso sono sul menù costano anche un po’. L’unico modo per avere un pasto a base di ravioli cinesi è farmeli da sola!

Devo confessare che ai miei signorini non sono piaciuti. Nono sanno cosa si perdono. Eh vabbè, ce n’è di più per me! Con un minimo di preparazione non ci si mette tanto a prepararli e sono anche economici! Ho adattato varie ricette che ho trovato in rete basandomi sugli ingredienti che riesco a trovare. Penso che gli originali siano con carne di maiale, che io qui non trovo macinata, quindi ho usato manzo. Buoni lo stesso! Poi ho usato salsa di soia con meno sale, tipo il 25% in meno, decisamente salata abbastanza!