Hi, I’m Francis,
the host of this show "Cooking with Dog."
First, let’s make the gyoza wrappers.
With a balloon whisk,
thoroughly stir the all purpose flour
in a bowl to remove any lumps.
Then, dissolve the salt in the hot water.
Gradually add the salt water to the flour
while stirring with chopsticks.
Using the hot water will help the wrappers
to have a pleasant, gooey texture.
Now, combine the flour with your hand.
And shape the dough into a ball.
Dust a pastry board with all purpose flour.
And knead the dough for 5 to 6 minutes
until the surface has a smooth texture.
Now, it is ready.
Wrap the dough with a plastic wrap
and let it sit for about 30 minutes.
Now, remove the plastic wrap
and roll the dough into a long cylinder.
Then, cut the dough in half
and cover one with plastic wrap
to keep it from drying out.
Roll out the rest of the dough again.
And cut it into 6 equal pieces.
Quickly arrange the pieces with the cut side facing up
and dust each cut with flour.
Now, let’s shape the dough into wrappers.
Press each dough piece with your hand.
Then, press the dough into a thin flat circle
using a rolling pin.
Roll the pin toward the center of the dough and back
while slowly rotating it in a circle.
A tip to making a beautiful circle is
pressing the dough a little harder when going forth
and releasing the pressure when going back.
Repeat the process until its diameter reaches 8 to 9cm (3.5").
You’ll have 12 gyoza wrappers in total
but today, we will be using only 4 of them to make the soup.
To prepare the soup, cut the 4 gyoza wrappers in half.
And now, let’s make the Chinese-inspired soup.
Turn on the burner and stir-fry the pork belly slices in a pot.
If the pork has a relatively large amount of fat,
you don’t need to add extra oil.
Next, add the shredded ginger root.
And stir-fry until aromatic.
Then, add the shredded zha cai, a type of pickled
mustard plant also known as Szechwan vegetable.
Lightly stir-fry the ingredients.
Now, pour in the chicken stock.
And add the sake.
And now, add the half-moon-shaped gyoza wrappers.
Remember to dust off the excess flour before adding.
Place the wrappers in individually
to keep them from sticking together.
Bring it to a rolling boil and then remove the foam.
Cover with a lid and simmer for 4 to 5 minutes
until the gyoza wrappers soften.
Homemade wrappers are relatively thicker than
packaged wrappers so they require a longer cooking time.
Now, add the chopped long green onion.
Test the flavor of the broth.
And season with the salt
and the pepper to taste.
When it comes to a boil again,
pour in the 2 beaten egg whites.
For people who are wondering about the usage of the remaining yolks,
this might be a good time to try our creme brulee or tiramisu recipe.
When the egg white is cooked, turn off the burner.
Then, add the chopped garlic chives.
Ladle the soup into a bowl along with all the ingredients.
Finally, drizzle on the sesame oil.
The gyoza wrappers easily stick together
so make sure not to stack them on top of each other.
If zha cai contains lots of salt, you can reduce the saltiness
before use by rinsing or soaking it in water.
You can wrap the dough with plastic wrap and store it in the fridge
but we recommend using it as soon as possible.
Good luck in the kitchen!