Wok Stickers anyone? Not such an appetizing name? Well.. then perhaps Guo Tie or Gyoza strikes a chord? Yes. My dear Cyborg mate Brendan asked me about the recipe for a certain Chinese Dumplings. This has to be it then. The famous Wok Stickers. Or if you prefer it with soup, you can get Shui Jiao with the addition of prawns.
Well and since today is my beloved's birthday, this is his favourite dish to date... the Gyoza! I will leave you with a recipe to make the skin from scratch (yeah for those living overseas with no access to the dumpling skin like I do!). For the fillings, I shall post a separate article. So do come back for seconds!
Yields 20 (depending on the size)
3 cups Plain Flour (Wheat Flour of medium strength)
1 cup Hot Water (need not be boiling)
1/2 cup Cold Water (just straight from the tap)
1 tsp Salt
1, Mix Plain Flour, Salt and Hot Water till they are combined. (Flock Stage when the Flour develops Gluten.)
2, Add Cold Water in portions and continue kneading. You do not have to add ALL of the Cold Water. If the dough appears sticky, add some Flour. The dough should be elastic and malleable.
3, Rest for 20 minutes before use. (Keep the dough covered as it might catch a draft and form a skin!)
There you have it. Have fun playing with the dough!
HAPPY BIRTHDAY MARIN!!!!!!!!!
Lots of love and kisses,