Hello Vogue, I'm Shirley from The Social Food.
Today I'm going to show you how to make vegetarian gyozas.
For the gyoza wrappers, you will need 250 grams of flour
- I recommend a gluten-rich flour like T45 or T55 -
three tablespoons of potato or corn starch - this is so that the dough doesn't stick -
150 grams of hot water and a small teaspoon of salt.
Let's start with the gyoza wrappers.
Pour all the flour into a bowl.
Then add the salt and gradually add the hot water.
Mix it with chopsticks.
And then knead by hand.
Put some starch on the board
and knead the dough by hand.
The purpose of kneading it by hand is to make it smooth and supple
and to activate the gluten,
which will make it a bit elastic and easier to work with afterwards.
Then form a ball
and let the dough rest for half an hour.
Cover with a damp cloth at room temperature.
For the stuffing, you will need three types of mushrooms:
eryngii, shiitake and shimeji mushrooms.
But it's up to you to change the mushrooms according to what you find at the market.
You also need 500 grams of fresh spinach, five stalks of scallions and one leek.
To season the stuffing, you will need a bit of ginger,
two teaspoons of sesame oil, three teaspoons of soy sauce
and a clove of garlic.
Let's dice all the mushrooms.
Let's do the same with the shiitake mushrooms, then the shimeji.
Chop the spinach like the mushrooms, very finely.
For the leek, just cut off the end and remove the first leaves.
Then cut it in half and slice it
just like the mushrooms.
Here, just in four.
Same thing for the scallion, it has to be washed.
Remove the white,
and you can use it later in a soup or to season other dishes.
You're only using the green part today.
Then grate the ginger with a ginger grater,
or you can use a cheese grater of course.
Then do the same thing with the garlic clove.
Be careful with your fingers.
You can also use a garlic press, that works too.
Now that you've prepared all the ingredients, fry them in a wok to make the stuffing.
Start by pouring the sesame oil into the bottom of the wok
and heat it up.
Fry the ginger and garlic in the sesame oil.
Add the leek and sauté it.
Then add the mushrooms.
You want to fry them for five minutes.
Once the mushrooms and leeks have softened,
add the spinach
and stir for two minutes.
Then season with soy sauce.
Finally, add the scallions
and turn off the heat.
Put the stuffing on a plate and let it cool down,
because if you put hot stuffing on, the wrapper might break when you fold it.
The dough has rested,
it is supple and elastic.
Let's roll a sausage.
And then cut little balls.
Put some starch on the worktop
and put the balls on top to prevent them from sticking.
You take a little ball of dough like this.
Put some starch on the worktop, and roll it out.
You want to make a fairly thin circle.
Don't be afraid to put some more starch on it so it doesn't stick.
Roll it out over two millimeters.
It must be about this thick.
It's best to prepare them all and then fold them.
Put stuffing in the center.
You don't want to overfill them because then you won't be able to close them.
Moisten the edges
and close them in a half-moon shape.
Press just here
and make three folds towards the center on the right
and three folds towards the center on the left,
while pressing well
to stop them from bursting while cooking.
And that's what you get.
Heat up a large pan with some sunflower oil.
Wait until the oil is hot and add the gyozas.
Let them fry well and check that they don't burn.
Don't hesitate to turn them.
When the gyozas are well fried, add water
and cover.
Here, you just fried them in oil,
added water and put the lid on, simply because it will steam.
Wait five minutes for the water to evaporate and then fry the gyozas again.
The steam cooks the gyoza wrappers.
Then, once the water has evaporated, leave them for another two minutes.
Don't hesitate to add oil to make them crispy.
We want the bottom of the gyoza to be fried.
For the sauce, use two teaspoons of soy sauce and two tablespoons of rice vinegar.
Now let's cut some ginger to add to the sauce.
Cut it into julienne strips.
So, first slices and then julienne strips.
And add the ginger to the sauce.
The gyoza should be crispy underneath and soft inside.