Oishi, the Thai snack maker and restaurant chain, have a new flavour of Gyoza with a western twist. I thought I'd try to recreate it. They're cheese, Thai spinach and pork gyoza, it's not traditional, but it's very tasty. In the picture above, mine are the ones on the left, Oishi brand are the ones on the right. I think mine look better!
After the Phuket Vegetarian Festival Vegetable dumpings I thought it would be nice to have some meat and dairy. The following makes around 35-40 Gyoza, and yes, that sauce in the middle is 'Tomato Ketchup'. It's what's in the Oishi packet as the dipping sauce for these, and since I'm trying to recreate their product, it needs the ketchup.
I'm using the modern cheat to cook Gyoza. Perhaps you've tried them before and found it difficult to cook them in the pan without breaking them? It's a common problem. The modern trick is to microwave them for 1 minute instead of steaming them, let them rest for 30 seconds, then shallow fry them. If you don't have a microwave, fry them in a pan with a 1cm of water, do not move them around, just leave them simmering until the water has boiled off. Once the water has gone, add a couple of tablespoons of oil, and gently fry once they're firmed up, you can move them around and turn them over to brown the other side.
Ingredients for Gyoza Pastry
200 gms All Purpose Flour
170 ml Hot Water
1 Tablespoon Vegetable Oil
A Pinch of Salt
Preparation for Pastry
1. Start with the pastry. Mix the salt and flour together in a large mixing bowl, pour in the hot water and stir to combine it.
2. You want a firm dough, adjust the flour to get it to the right consistency.
3. Add the tablespoon of oil, and work the dough for around 5 minutes. Work it too much and it will become chewey, work it too little and it won't hold together.
4. Cover with a damp cloth, and leave it to rest for at least 15 minutes. You will need to roll it very thin, and the resting period helps the dough relax and not spring back as much.
5. Roll it out thinly and cover with cling film, and give it a second rest for 30 minutes. You don't need to get it paper thin at this stage, we can do that on the final roll.
6. While its resting you can get on with the filling.
7. Once it's rested, roll it very very thinly, and cut out discs of about 9cm (3 inches) in diameter.
Ingredients for Filling
210 gms Pork Mince
70 gms Strong Cheddar Cheese
Large Handful of Spinach
1 Tablespoon Soy Sauce
A Pinch of Black Pepper
Preparation for Filling
1. Remove all stalks from the spinach, they will pierce the pastry and break the Gyoza if you leave any in. Chop the spinach.
2. Grate the cheese.
3. Mix the pork mince with the soy sauce, chopped spinach and grated cheese.
4. Season with pepper, the soy is salty, so you don't need to add salt to the filling.
5. To assemble the gyoza, cut out a disc the size of your gyoza crimper, which is 9cm for mine. If you're making them by hand, 9cms is a good size.
6. Spoon a small amount of the filling into the middle.
7. Wet the edge and fold it over and crimp it.
8. To cook, place on a plate, microwave for 1 minute. They might puff up a bit, so give them 30 seconds to shrink back.
9. Place a little oil in the bottom of a non-stick frying pan. 1-2 mm of oil is enough.
10. Heat the oil, and over a medium heat fry the Gyoza to brown them off and give them a crispy surface.
11. Serve with ketchup.