Japanese Gyoza Dumplings with Shrimps

Gedza are small Japanese dumplings fried on one side. Most often they are found with pork or shrimp filling, but can be found at the same time with pork and shrimp. You don't have to go to a restaurant to try gyoza - it's quite easy to make them at home using the most common ingredients.

Ingredients

• 4 tbsp. l. rice vinegar
• 2 tbsp. l. soy sauce
• 1/2 tsp dark sesame oil
• 1 tsp sesame seeds
• 2 green onion feathers
• 200 g flour
• 100 ml boiling water
• 1 tbsp. l. vegetable oil
• 1 pinch of salt
• For filling:
• 700 g shrimp
• 2 cm ginger root
• 3 Chinese cabbage leaves
• 3 green onion feathers
• 1 tbsp. l. sake
• 1 tbsp. l. Mirina
• 1.5 tsp sesame oil
• salt

Directions

1. Sift the flour and salt into a large bowl. Add boiling water and stir with chopsticks to make a crumb.
2. Pour in the vegetable oil and continue mixing until the butter is completely absorbed into the dough. Then collect the dough with your hands in a ball, wrap in plastic and leave for 30 minutes.
3. Knead the dough for a few minutes on a lightly floured countertop. When the dough is smooth, wrap it again in plastic and leave to rest for 30 minutes.
4. Divide the dough in two. Roll each to a thickness of 2 mm. Cut out 11 cm circles from the dough.
5. Peel the shrimp and chop finely. Grate the ginger on a fine grater. Chop Chinese cabbage and green onions thinly.
6. Place all the filling ingredients in a bowl and mix well for a slightly sticky filling.
7. Prepare a bowl of cold water and a tray, dust it with flour.
8. Take a circle of dough in your hand and place 1 tsp in the center. fillings. Moisten your finger with cold water and run over the edge of the dough. Fold the dough in half. On one half of the dough, lay 5 folds, pressing them firmly against the second half of the edge. At the end, press the edges firmly again and transfer the gyoza to the tray.
9. Brush a nonstick skillet with vegetable oil and heat over medium heat. Place the gyoza in a skillet and fry on one side until golden brown, 30-40 sec. Pour hot water into the pan until it reaches the middle of the gyoza. Cover the skillet with a lid and cook for 5 minutes.
10. Remove the lid and allow any remaining water to evaporate, if any. Drizzle 1 tbsp of gyoza. l. sesame oil, keep on fire for another 1 minute. Transfer the gyoza to the dish, toasted side up.
11. For the sauce, combine the vinegar, soy sauce, and sesame oil. Add sesame seeds and finely chopped green onions.