jojopops70
Well-Known Member
x GYOZA WITH CRISPY WINGS x
By Jamie Oliver - from Jamie's Comfort Food, first published 2014
See here for photos & detail of how it went
Serves 6-10
1hour 30 minutes
DOUGH
300g good.quality Tipo 00 flour. plus extra for dusting and the wings
Groundnut oil
FILLING
1/4 Green cabbage (250g)
200g pork belly skin removed and bone out
2 cloves of garlic
1 thumb-sized piece of ginger
4 spring onions
1 teaspoon miso paste
1 teaspoon sesame oil
1 fresh red chilli
TO SERVE
Low-salt soy sauce rice wine vinegar English mustard Worcestershire sauce Tabasco sauce
To make the dough - mix the flour and a few pinches of sea salt with 170ml of boiling water in a bowl until it starts to come together. As soon as it's cool enough to handle, knead for 5 minutes. or until you have a smooth elastic dough. Cover with cling film.
To make the filling -cut the cabbage and pork belly into rough chunks and place in a food processor. Peel and add the garlic and ginger and the green tops from the spring onions, along with the miso paste, sesame oil and chilli and pulse until well combined. Pop into the fridge until needed.
On a flour-dusted surface, split the dough into two and roll one piece out as thinly as you can. Use a flat 8cm cutter to stamp out about 20 circles — try to get as many as you can from the first roll, as if you re-roll too many times the dough will get tough. One by one, dot a heaped teaspoon of filling onto each round, then fold the dough in half over the filling. Working from the middle to each end, make pleats on one side only, pinching each one against the flat side (see pictures right). Repeat both processes until you've made all your gyoza. You'll be a bit slow on the first five, but, frankly, as long as you seal the dumplings it's happy days however they look.
To cook, arrange half the Gyoza in a very large non-stick frying pan oiled with groundnut oil and fry on a medium heat until golden on the bottom. Meanwhile, whisk 2 heaped teaspoons of flour with 400ml of water. Once the gyoza bottoms are golden, pour in half the floury water. Cover with a tight-fitting lid or tin foil and simmer for 10 minutes, then remove the lid until it begins to fry again — you'll notice a delicate kinda pancake starting to form and encase the dumplings. When it's nicely golden, confidently bang it out onto a serving board. Finely slice and sprinkle over the whites of the spring onions and serve with soy sauce, rice wine vinegar, English mustard, Worcestershire sauce, or even Tabasco — anything goes! Repeat with the remaining gyoza and floury water.
By Jamie Oliver - from Jamie's Comfort Food, first published 2014
See here for photos & detail of how it went
Serves 6-10
1hour 30 minutes
DOUGH
300g good.quality Tipo 00 flour. plus extra for dusting and the wings
Groundnut oil
FILLING
1/4 Green cabbage (250g)
200g pork belly skin removed and bone out
2 cloves of garlic
1 thumb-sized piece of ginger
4 spring onions
1 teaspoon miso paste
1 teaspoon sesame oil
1 fresh red chilli
TO SERVE
Low-salt soy sauce rice wine vinegar English mustard Worcestershire sauce Tabasco sauce
To make the dough - mix the flour and a few pinches of sea salt with 170ml of boiling water in a bowl until it starts to come together. As soon as it's cool enough to handle, knead for 5 minutes. or until you have a smooth elastic dough. Cover with cling film.
To make the filling -cut the cabbage and pork belly into rough chunks and place in a food processor. Peel and add the garlic and ginger and the green tops from the spring onions, along with the miso paste, sesame oil and chilli and pulse until well combined. Pop into the fridge until needed.
On a flour-dusted surface, split the dough into two and roll one piece out as thinly as you can. Use a flat 8cm cutter to stamp out about 20 circles — try to get as many as you can from the first roll, as if you re-roll too many times the dough will get tough. One by one, dot a heaped teaspoon of filling onto each round, then fold the dough in half over the filling. Working from the middle to each end, make pleats on one side only, pinching each one against the flat side (see pictures right). Repeat both processes until you've made all your gyoza. You'll be a bit slow on the first five, but, frankly, as long as you seal the dumplings it's happy days however they look.
To cook, arrange half the Gyoza in a very large non-stick frying pan oiled with groundnut oil and fry on a medium heat until golden on the bottom. Meanwhile, whisk 2 heaped teaspoons of flour with 400ml of water. Once the gyoza bottoms are golden, pour in half the floury water. Cover with a tight-fitting lid or tin foil and simmer for 10 minutes, then remove the lid until it begins to fry again — you'll notice a delicate kinda pancake starting to form and encase the dumplings. When it's nicely golden, confidently bang it out onto a serving board. Finely slice and sprinkle over the whites of the spring onions and serve with soy sauce, rice wine vinegar, English mustard, Worcestershire sauce, or even Tabasco — anything goes! Repeat with the remaining gyoza and floury water.
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