One could never really tire of kimchi. It is one of those little dishes that the more you eat, you more you want to eat it. Last week, Mister made a lot of kimchi and due to its fiery nature; many friends were reluctant to set their tongues and tummies on fire.
This recipe depends on the extent of your chilli tolerance. Please find the recipe for the gyoza dough here. It is so easy. There is a high tolerance for mistakes. Too wet, add more flour. Too dry, slowly add water into the dough. Please remember to work the the dough before making a decision for adding either more flour or water. Your hands are the best tool. I will advise against using any kitchen gadgets. The dough is ready when it feels soft and it is not sticky.
To make the fillings, I diced the kimchi (recipe) to little bits. And then I chopped some fresh coriander and watercress to try and play down the spiciness. Add more or less according to taste. I used about ½ bunch each. Keep tasting till you find the right balance. It is all about individuality in this dish. No rules and only yourself to satisfy!
Divide the dough into even sizes balls and roll it out in flat fairly thin round. It doesn’t have to be a perfect. Place about a teaspoon of kimchi filling in the middle. Fold the circle into half and pinch the sides together to hold everything together.
Heat up some oil in a pan. Place the gyozas and pan fry them about 10-15secs or until the bottom gets nice and crispy. Don’t be afraid. Just lift one up and have a look. Then add some water so that it covers the surface of the pan. Cover and allow it to steam for about 20-30secs or until the dough is cooked through.
That was what we had for dinner. Kimchi gyoza served with udon noodles and sweet corns. It was simple, delicious and absolutely satisfying.
What is your favourite gyoza filling?