Hi, I’m Francis,
the host of this show "Cooking with Dog."
First, let’s make the sauce.
Combine the soy sauce, vinegar and the sugar.
Add the doubanjiang also known as Chinese chili bean paste.
And add grated ginger root, garlic
and chopped garlic chives.
Stir to mix.
Next, crush the shrimp using the side of a knife.
Then, chop them into fine pieces.
Combine the ground pork and the shrimp in a bowl.
Add the salt,
sake,
oyster sauce,
grated ginger root,
sesame oil
and the potato starch.
Mix the ingredients with your hand.
Then, add the chopped long green onion
and the garlic chives.
Combine all the ingredients.
Now, the gyoza filling is ready.
Press the dough piece with your hand.
Then, press it 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.
When the diameter reaches 8 to 9 centimeters,
place the filling onto the wrapper.
Fold the wrapper in half and press the edges together
while making small pleats on one side
to give the gyoza its signature look.
This is one example of how to wrap the fillings
but you can arrange it as you like.
Place the gyoza onto a tray covered with flour.
You can make 12 pieces of gyoza in total
but today, we will be cooking 6 of them.
And now, let’s make the Sui-Gyoza.
Place the the gyoza into a large pot of boiling water.
Gently move the gyoza in the water
immediately after adding them.
This will prevent the wrappers from sticking to the bottom.
When it reaches a rolling boil,
reduce the heat to medium low
and boil the gyoza for about 5 minutes.
The cooking time depends on the thickness of the wrappers
so adjust it accordingly.
Now, it is ready.
Remove the gyoza with a mesh strainer.
And place them onto a plate.
You can pour the sauce over them
or dip the gyoza in the sauce
and enjoy them as soon as possible.
Alternatively, you can make the gyoza using only pork
or use scallops instead of the shrimp.
You can also make delicious pan-fried gyoza.
Add hot water in a pan until the gyoza are halfway submerged
and cook them with a lid until browned.
Good luck in the kitchen!