1. Add flour, salt and rice flour into a large bowl and stir well. Add hot water and stir with a rubber spatula. Then knead the dough by hand for about 1 to 2 minutes until it gets smooth. You can shape it into a ball.
2. Let the dough sit in the bowl for about 15 min, covered with a damp cloth.
3. Remove the bowl of your stand mixer and attach the pasta roller to it.
4. Take some of the dough (about 1/3), shape into an oval. Flatten it and dust it with flour on both sides.
5. Feed the dough through the pasta roller (setting 1 - thickest), at least 3 to 5 times or until the dough is smooth. Turn dial to the thickness setting 3 or 4 and run the dough through once or twice. Repeat (once or twice) at each following position until you reach setting 8. The target thickness really depends on your own preference. I like thin skin, so I roll it until setting 8 :)
6. Lay the rolled out sheet of dough on a cutting board and cut it out, using a circle cookie cutter (8~9cm diameter suggested). Dust the cut out wrappers with katakuriko/potato starch and set aside. Repeat as many times as you can.
Gather all the scrap dough, put it all together and re-roll it a few times until it becomes thin layers again.
430g minced pork or boneless pork(cut into small pieces)
150g cheese - cut into small pieces
120g leek - roughly chopped
1 tbsp soy sauce
a dash of pepper
5 to 6 garlic cloves ( about 45 g )
1 tbsp olive oil
1 tsp fine salt
1 to 2 pack of gyoza wrappers
For the sauce
2 tbsp rice vinegar / apple cider vinegar
2 tbsp soy sauce
1 tbsp sesame oil
1/4 tsp sugar
1. In a small cooking pot, add milk and water and cook the garlic until wilted. Drain and smash the garlic with a folk (or your hand blender). Mix with olive oil and salt. Set aside.
2. In a bowl, add pork, cheese, chopped leek, pepper, soy sauce and garlic (from No.1) and mix well.
3. Place a spoonful of the mixture in the center of a gyoza wrapper. Wet the edge of wrapper with fingertip. Fold over and seal to close. Continue with the rest of the gyoza wrappers until you used all filling.
4. Heat vegetable oil in a large frying pan over medium-high to high heat. Add several gyozas (quantity depends on your pan size). Cook them until golden brown and crispy on the bottom. Add hot water (about 100 to 120ml), cover pan with the lid and let it steam over medium heat until the water evaporates. Repeat with the remaining gyoza.
For the sauce In a small cup, add all the sauce ingredient and mix. Set aside.
1. Prepare the filling In a large bowl, add all the ingredient "A" and mix everything together until well combined. Now cover it and refrigerate until your dough is ready.
2. In a medium bowl, combine the dough ingredients (wheat starch, tapioca starch and salt). Slowly stir in the boiling water. Mix and knead using a spatula. Then when the dough is cool enough to handle, knead the dough for a couple of minutes with your hands until it turns into a smooth dough ball shape.
3. Roll the dough into a long cylinder, and cut it into equal pieces (each about 12~13g). Cover the dough pieces with a damp cloth or paper towel to prevent it from drying out while you make the dumplings.
4. Put it all together Take one piece of the dough and flatten it using a kitchen tool (I used a dough scraper). Then roll the dough into about 8cm diameter discs using a rolling pin. Add a spoonful of filling. Lift the edge of the wrapper and fold it over the filling. Make some pleats using your fingers and pinch the edges to close the dumpling. Continue making dumplings until you use up all the dough.
5. Now steam the dumplings for about 15 minutes, or until the wrappers turn translucent.
1. In a frying-pan, heat 1 tbsp vegetable oil and fry garlic and ginger until fragrant. Add ground pork for about 2 mins, then add eggplant and napa cabbage, continue stir-frying until pork is no longer pink and vegetables are wilted.
2. Add ingredient "A" to season and cook for about 1 min, turn the heat to high and pour the diluted katakuriko to thicken the sauce. Let cool to room temperature. Set aside.
3. Preheat oven to 200℃ (390°F) degree.
4. Assemble the gratin : Spread meat sauce onto bottom of baking dish (casserole) and layer with gyoza wrapper. Sprinkle with ⅓ of the grated cheese. Repeat layers 2 or 3 times. Top with remaining meat sauce and sprinkle over the grated cheese.
1. In a frying-pan, heat 1 tbsp vegetable oil and fry the garlic and ginger until fragrant. Add ground beef, onion and carrot and continue to fry, stiring constantly until wilted.
2. Add green bell pepper and fry for another a few minutes.
3. Add all the 'ingredient A' to season. Fry and mix well to combine evenly. Let it cool to room temperature.
4. Place a spoonful of the mixture in the center of a gyoza wrapper. Wet the edge of wrapper with fingertip. Fold over and seal to close. Continue with the rest of the gyoza wrappers until you used all filling.
5. Heat vegetable oil in a large frying pan over medium-high to high heat. Add several gyozas (quantity depends on your pan size). Cook them until golden brown and crispy on the bottom. Add hot water (about 50ml), cover pan with the lid and let it steam over medium heat until the water evaporates. Repeat with the remaining gyoza.