2020-08-13 / test@t
Japanese dumplings gedza
These are very aromatic dumplings with a crispy bottom and tender dough on top. These dumplings differ from others in their bright rich garlic-ginger taste.
- flour 300 g
- boiling water for dough 170 ml
- dough salt 0.5 tsp
- vegetable oil 15 g
- pork 350 g
- 5 green onions
- ginger root 8 g
- garlic cloves 4 pcs.
- soy sauce 2 tbsp
- sesame oil 2 tablespoons
- water at room temperature 3 tsp.
- cornstarch 1 tsp
- sugar 1 tsp.
- pepper to taste
- salt for the filling 1 tsp
- boiling water for cooking under a lid 100 ml
STEP-BY-STEP COOKING RECIPE
Dissolve salt in boiling water. Sift flour into a container, pour salted boiling water into the same container, add vegetable oil and knead the dough. When the dough comes together in one lump, put it on the table and knead it by hand for another 5-7 minutes. Put the dough into a bag and leave it like that for half an hour.
Prepare minced pork, add finely chopped onion, garlic, ginger root to the minced meat, add salt, pepper, sugar, soy sauce, sesame oil, water and starch, mix thoroughly.
After half an hour, pinch a piece off the dough and roll it out. Cut out the circles, put about 1 tsp in the center of each circle. fillings and pinch the dumpling, laying 3 folds on each side.
Put gedza in a frying pan and fry the bottom. Then pour in boiling water, cover the pan with a lid and cook the gedza for 7 minutes. Then open the lid and fry until the water has completely evaporated.