Goyoza - Japanese Filled Dumplings
These are surprisingly simple to make a tasty starter or serve as part of a mixed starter along with Yakitori (chicken skewers) and Tempura (battered deep fried vegetables or seafood). Serve with dark soya sauce mixed with double the quantity rice wine vinegar and a dash of sesame oil for the perfect dip for goyoza.
Preparation time: 3/4 - 1 hour Quantity: Makes 14 - 16 dumplings Cooking time: 5 - 6 minutes
Ingredients
Dough -
100g plain flour - sieved twice
85 ml cold water
flour to roll
Filling -
60g / 2 oz minced - chicken, duck, pork or prawn
30g / 1 oz grated onion
1/2 or 1 small clove garlic - crushed
1 cm grated peeled ginger
2 level teaspoons hoisin sauce (or Chinese plum sauce)
A Warm Dipping Sauce -
1 teaspoon sesame oil
2 tablespoons dark soy sauce
4 tablespoons rice wine vinegar
1/4 teaspoon / pinch czechuan pepper corns
1/2 teaspoon sesame seeds
or
A Simple Cold Dipping Sauce -
1 tablespoon soy sauce
2 tablespoons rice wine vinegar
splash / 1/6 teaspoon sesame oil
1/2 spring onion (optional)
Method
- Mix the water in to the flour and mix round with a fork to create a sticky dough
- Cover with a damp cloth and set aside for 10 - 15 minutes while you make the filling
- Simply mix all the ingredients for the filling together and rest in the fridge for 10 minutes or so
- To make the warm sauce just boil for a couple of minutes until thickened slightly and then set aside
- On a floured surface turn out the sticky dough, roll in to the flour until you can roll it with a rolling pin. You will need to dust with flour and turn over several times to stop from sticking to the bench
- Roll out very thinly, roughly to the thickness off a piece of thin cardboard (the one’s you get with new shirts!)
- Cut in to 14 - 16 - 8 cm circles using a scone cutter (if you haven't got a cutter use a cut out disk or cheat and make them square)
- Fill each circle with 1 teaspoon or so of filling
- Seal the sides with water
- Fold over and seal the edges
- Cook in a steamed for 4 minutes
then pan fry in hot oil till lightly golden in places on both sides