Gyoza
Yield: 24 pieces
Ingredients
[A]
- Strong flour: 150 g
- Cake flour: 100 g
- Salt: 1 ½ tablespoon
- Hot water: 160 g
- Starch
[B]
- Ground meat: 210 g
- Chinese chives (or scallions): ½ bunch
- One garlic clove
- One piece of ginger
- Soy sauce: 2 teaspoons
- Cooking sake: 2 teaspoons
- Salt: ⅓ teaspoons
[C]
- Sesame oil
[C]
- For dipping sauce: Soy sauce, vinegar, chili oil
Products:
RS201/SB-04
Instructions
1. Mix the ingredients for the dough [A] in a large bowl and knead well. Once the dough has come together, cover it and let it rest overnight.
2. Combine the filling ingredients [B] in a bowl. You can adjust the filling recipe to suit your taste.
3. Prepare the RS201 and install the SB-04 laminating plate. Place the dough in the center of the lamination board and start rolling it out.
4.Gradually roll the dough to 1 mm thickness. Use the fine adjustment pin to set the thickness to no more than 2.5 mm.
5. Use a round cutter to cut 8 cm circles from the rolled dough. Cover any excess dough with plastic wrap, knead it, and roll it out again with the laminator.
Sprinkle potato starch on each dough circle to prevent them from sticking together.
6. Place 1 tablespoon of filling in the center of each dough circle and fold to seal, creating pleats along the edge.
7. Heat sesame oil [C] in a pan and arrange the gyoza in the pan. Cook on low heat for about 20 minutes until the filling is cooked through. Add more sesame oil to shallow fry the gyoza.
8. Transfer the gyoza to a large plate and dip them in your preferred dipping sauce [D]. 
For crispy gyoza layers, pour some water-soluble flour over the gyoza after placing them in the pan and cook until the water evaporates.
For crispy gyoza layers, pour some water-soluble flour over the gyoza after placing them in the pan and cook until the water evaporates.9. Eat and enjoy!