Dumplings/Gyoza - 锅贴

One of the dishes that I tried for the Chinese New Year was guo tie or gyoza. Its one of the main dish in some part of northern china during the CNY as it does symbol some auspicious meaning for the festive season if I'm not wrong, so make use of this opportunity to practise making some for last weekend dinner. Manage to pick up the trick of rolling the dough into a round disc but the dumpling skin was still too thick, the kids only like the filling but not the skin, have to do more practise on rolling the skin...

Ingredients

Dough

300g plain flour

140-160ml water

1 tbsp oil

pinch of salt

Filling

300g mince pork meat

chive -- chopped

2tsp light soy sauce

1/2 tsp pepper

1tsp wine

1 tsp sesame oil

11/2 tbsp corn flour

Method:

1) Mix the mince pork meat with the sesaonings till well combined then add in chives(up to indiviual preference the amount used), leave it in the fridge to marinate for at least half hour.

2) Sieve flour on table top, make a hole in the center of the flour add in salt and slowly pour in a little water at a time, till a dough is form, continue to knead into a smooth dough. Use the oil to grease a bowl, leave the dough in it, cover with cling wrap and let it rest for 15min.

3)Roll out the dough into cross section diameter 2 inch long dough, cut into smaller pieces, roll into small balls, press the dough ball flat, roll into a diameter 4 inch flat and thin disc using rolling pin. Wrap some meat filling in it. Place on a plate.

4)Pour some oil in wok, place the dumplings in wok and let it fry a while. Pour in a cup of water and cover the wok, let the water boil till evaporate. Dish and serve the dumplings with some black vinegar mix with shredded ginger.