Description
Pelmeni gedza incredibly popular in Japan, where you can find many gedza-restaurants and gedza-stalls. In Osaka opened even have gyoza stadium, which is a theme Park in the Japanese city of the last century. There are many varieties of pelmeni gedza and their preparation: yaki-gedza - fried gedza, of age-have gyoza - deep fried, stick-gedza - boiled gedza, Musi-gedza - have gyoza, steamed and also have gyoza in the form of kebabs and many other species. The most common in Japan yaki-have gyoza, fried in a small amount of oil. EBI gedza - another kind of Japanese dumplings, which feature in that the meat for them, cooked shrimp, chopped into small pieces (EBI – shrimp, have gyoza – dumplings).
Ingredients
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Flour
2 cup
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Water
140 ml
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Shrimp
500 g
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Cabbage
200 g
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Chives
1 coup
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Ginger
5 g
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Garlic
1 tooth
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Sesame oil
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Vinegar
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Soy sauce
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Vegetable oil
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Sesame
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Black pepper
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Salt
Cooking
In a bowl, mix the flour and 1 tsp salt. Gradually adding hot water, knead homogeneous dough. Wrap in transparent film and leave for 30 minutes.
Cabbage and onions are finely chopped. Garlic and ginger RUB on a small grater. It is better to call the husband, so as not to ruin your manicure :). The cabbage needed salt, to pickle onions separately in 1 tbsp of soy sauce. Leave on for 5-10 minutes, after which the cabbage, squeeze the juice.
Shrimp peel and finely chop with a knife or in a blender.
Mix shrimp, cabbage, onion, ginger, garlic. Add 1 tbsp sesame oil, 1 tbsp rice vinegar, pepper and mix well.
The dough thinly roll out and cut circles with a diameter of about 9 cm. Thinning of the edge, the center of each disk should be slightly thicker.
Take the dough in your hand, put it on the filling (about 1.5 teaspoons). Half edge of the disc dampened with water. And to close up the dumpling so that one side turned out of the fold.
Fold have gyoza on the floured surface. Because of so many products is roughly 30 dumplings, then you can part of them to freeze and get as necessary.
In skillet, heat small amount of vegetable oil, put the dumplings and fry until Golden brown. Then pour into the pan of boiling water for about a centimeter and cover. When the water evaporates, add a little sesame oil and close the lid. Cook for another 1-2 minutes. Usually have gyoza and fry on one side only, but I like them browned on all sides, so after the water boils away, I turn them over and lightly fried the other side.
Cook the sauce for gedza. To do this, mix equal amounts of soy sauce and rice vinegar, add a little sesame oil and sesame seeds. I love it when the sauce is warm, so add a little hot water.
Ready gedza put on plates and serve with sauce. Have gyoza is usually eaten dipped in the sauce or pouring them cut a piece of dumpling.
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