This is a pan-fried version of my earlier post on CHINESE DUMPLINGS – WONTON (云吞 ) & JIAOZI (饺子 ). With some leftover seasoned minced sufficient for several dumplings, I put together some flour and water to make a small dough for the wraps. In Japanese restaurant, pan-fried ones are called Gyōza. It is actually the same as Jiaozhi, which is the Chinese name. Making the wrap is really simple. All that is needed is some plain or all purpose flour and water.
FOR THE FILLING : see recipe Chinese Dumplings (Wonton & Jiaozhi). Vegetables like leek, chives, cabbage & asparages can be added to the filling to give an extra crunch.
FOR THE WRAP :
(this will yield about 2” x 30 pieces of dumpling wrap)
2cups all-purpose flour
1/2 cup water (at room temperature)
1) Combine the flour with water to make a dough. Mix the flour with water and knead it until the dough is smooth and elastic (about 15 mins).
2) Pinch and roll portion into 0.75″ balls. On a lightly floured surface, flatten each ball with a rolling pin and roll each one into 2.5” round and thin skin. If not used immediately, cover them with a damp towel and set aside.
3) See recipe Chinese Dumplings (Wonton & Jiaozhi) on how to make dumplings.
PAN-FRIED JIAOZHI OR GYOZA
1) Heat 1 tablespoon of cooking oil in a non-stick pan. Reduce heat, place some wrapped dumplings on the heated pan for about 1 min to brown the bottom of the dumplings (take care not to burn!)
2) Quickly drizzle half a cup of hot water over the dumplings, turn up the heat and cover the pan. Cook dumplings until water is fully absorbed and dumplings are thoroughly cooked (about 3-5mins).
3) Serve pan-fried dumplings with ginger & vinegar dip.
FOR THE DIP :
1 thumb ginger, sliced into fine stripes
3 tablespoon black vinegar