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Dark yaki gyoza 60 minutes

Late-night gyoza at izakaya is one of the things i miss the most about living in Tokyo. Maybe not one of the healthiest late night eats but a DELICIOUS one. I recently learned how to make them at home so it was only natural for me and Devine to try and make our own version. These are very unconventional gyoza black on the outside and red and orange on the inside.

Visually striking.

We made homemade gyoza dough with some friends a few weeks back it took FOREVER. Devine had the amazing idea of using our pasta maker to do it. We still needed to do a bit of kneading just to get it through the machine the first time. After that though it's easy and sweat-free!

We didn't have any round cookie cutters either the last time we tried i was using upside down glasses which werent amazing since the rims arent sharp. Again Devine had a stroke of genius. Cans! Had an old chickpea pan it was about the size of a gyoza wrapper so we used that to poke holes through the dough

Genius right?

I know not everyone has a pasta maker you don't need one to make wrappers. You can just use a rolling pin.

You also dont have to make your dough you don't need one to make wrappers. You can just use a rolling pin.

The fillings was another experiment since i like to cook with colours in mind i wanted something that would contrast the black. Beet and carrots seemed like an obvious choice. Unconventional as far as traditional japanese gyozas go but very delicious and very beautiful.

We had a lot of fun making this making gyoza is a sort of social thing. Best made and eaten with friends!

Gyoza wrapper techniques and ratios were based on the recipe from Just one cookbook. She explains it really well too on her blog it's worth taking a look. I learned a lot from her even if our techniques differ slightly. While I preferred not to knead by hand or with a rolling pin i did do it her way the first time.

-Rekka

Dough

all purpose flour2 cupsbamboo charcoal powder1 tspsea salt1 tspwater1/2 cupcornstarch1 tbsp

Carrot filling

carrot2tofu1/3 cupcoriander1/3 cupgarlic2 clovesginger root1 tsp'soy sauce1 tbspblack pepperpinchsea salt1/4 tsp

Beet filling

red beets1tofu1/3 cupcoriander1/3 cupgarlic2 clovesginger root1 tspsoy sauce1 tbspsichuan peppercorns1/2 tsp

Dipping sauce

rice vinegar3 tbspsoy sauce3 tbspsesame oil1 tsp

    40 wrappers

Dough

  • Mix 2 cups of all purpose flour with 1 tsp of bamboo charcoal powder* in a bowl.
  • Dissolve 1/2 tsp of salt in 1/2 cup of just-boiled water and pour into the flour little by little while mixing.
  • Knead the dough on a clean flat surface for a few minutes until it becomes smooth. If your dough is too dry, add 1 tbsp of hot water and repeat as needed.
  • Separate the dough in 3. Roll into balls and wrap them up with plastic wrap, refrigerate for at least 30 minutes. Leaving it to rest in the refrigerator makes the dough easier to manipulate afterwards
  • Flatten each piece out with a rolling pin into a rough rectangle, thin enough so that you can run it through the pasta maker. Pass it through your pasta maker a few times, incrementing down to the thinnest setting gradually. You can use a rolling pin instead, it works but it takes a lot more effort. Both techniques work, this one just happens to be quicker and easier on your body. Note that depending on your pasta maker, the dough will come out a bit thicker than a traditional gyoza. If you want it thinner you can flatten it a bit more with a rolling pin
  • Put the thin sheet of dough onto a clean flat surface. Take a can (with about a 3\" diameter) and start to poke holes into it, these are your gyoza wrappers! You can use cookie cutters if you have some. I used an old chickpea can I had.
  • Pile the wrappers, sprinkle some cornstarch (or potato starch) inbetween each piece so they don't stick together. Put a damp towel over your wrappers so they don't dry out.
  • Repeat this process for the other 2 portions of dough, and you can re-use the scraps and make new dough to run through the pasta maker (no waste~).

Carrot filling

  • Mix the 1/4 block of tofu, the 1/3 cup of coriander, the 2 grated carrots and the 1 tsp of ginger root together in a bowl. Add a tbsp of soy sauce as well as black pepper and salt to taste. Mix once more.

Beet filling

  • Mix the 1/4 block of tofu, the 1/3 cup of coriander, 1 grated red beet, the 2 garlic cloves and the tsp of ginger root. Add a tbsp of soy sauce and some ground sichuan peppercorns.

Cooking

  • Take 1 wrapper, wet all around the edge with water using your fingers. Keep a bowl of water close to dip your fingers in
  • Put a spoonful of filling in the middle (carrot or beet).
  • Close it. Make little folds with the flap that is facing you using both hands, leaving the back part smooth. Make sure it's sealed tight. Repeat for the rest of the gyoza skins, alternate between fillings Cover with a damp towel while you work so they don't dry up.
  • Put some vegetable oil in a pan on medium heat. Add gyoza in 2 rows of 3 in the pan. Cook until bottom becomes golden.
  • Add 1/3 cup of water and put a lid on. Let steam until all the water evaporates.
  • Add a bit of sesame oil and cook until crispy. Serve with a dipping sauce!
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