GYOZA DOUGH

0 Comment

GYOZA DOUGH

2015-01-07 13:09:22

Macrobiotic, vegetarian, vegan

Write a review

Save Recipe

Ingredients

2 cups Unbleached flour
3/4 cup just boiled water*
* bring water to a boil 100C, measure as much you need and let it sit aside for about 2 min.
filling: your choice
I used tempeh, spinach, ginger, garlic stir fry

Instructions

put a flour o food processor and let it run, adding water slowly while is machine still running. If you are not able to pour water while is your food processor on, pour in 2 goes.
As soon as all water has been added, stop the machine and check the dough. It should look rough and feel soft but firm enough to hold its shape when pinched.
if necessary, add water by the teaspoon or flour by tablespoon.
When you are satisfied, run the machine for another 5-10 seconds to further knead.
Avoid overworking the dough.
Place the dough in a zip bag and seal tightly, expelling excess air. Set aside in room temperature for at least 15 min up to 2 hours.
The dough will steam up the plastic bag and become earlobe soft, which makes to easy work with.
After resting, the dough can be used right away to form the gyoza. Or refrigerate it over night and returned it in to room temperature before using.
Shape the dough to equal size ball ( approx. 20-25 pieces) and by using rolling pin roll into wrap. You might need to dust you work space with little bit of flour.
Fill with your choice of filling and steam (my steamer 8-10min) or you can fry/steam them on the pan. Sprinkle your frying pan with little bit of oil, place gyoza and fry. Do not put over each other. Fry on both sides, turn the heat down, add 1/2 cup of water, cover with lid and steam for 8-10 min.
Serve with salad, tamari soy sauce 🙂

tips

make different colour of the dough.
green - blend handful of the spinach with the water which you gonna use to make dough, until smooth juicy
gold - 3/4 tsp ground tumeric add in to the flour
orange - carrot juice instead of water

Way2Live - Everything Your Body Needs http://way2live.com.au/

Definitioner

water (ORGANIC UDON)

Udon noodles are the thickest of Japanese noodles with a delightful smooth chewy texture. Organic Udon Noodles are made of sifted whole wheat flour, sea salt and water, then gently kneaded. After the dough has rested for 2-3 hours it is kneaded again then rolled and cut into strands 5-6mm in width. Udon is a Whole Wheat based noodle. It has been a popular food in Japan due to its quick and simple way of preparation. The most common use for Udon is in hot broth.

water (ORGANIC SOBA)

Organic Soba Noodles are a thin, light brown coloured noodle made from buckwheat and wheat flour. Buckwheat is rich in protein and minerals. Buckwheat contains as much vitamin B1 as brown rice and nearly twice the levels of B1 found in wheat. Soba is the Japanese name for buckwheat, a small pyramid shaped seed. Because buckwheat is a hardy plant that flourishes in poor soil and cold climates, it is grown in many different areas of the world. Buckwheat was grown in Japan for the first time about 1,500 years ago. With the development of milling techniques it is now manufactured as a noodle.

water (SOBA 100% Buckwheat)

100% Buckwheat Soba Noodles are made entirely of buckwheat flour, making them gluten and wheat free. A select variety of buckwheat is ground extra fine just to make these noodles. Buckwheat is rich in protein, minerals and bioflavonoids, and can help strengthen capillaries. It is also good for the digestion. Buckwheat contains as much vitamin B1 as brown rice and nearly twice the levels of B1 found in wheat. 100 % Soba is non-wheat noodles made only by buckwheat while other soba uses wheat. Buckwheat is a small pyramid shaped grain which was first grown in Japan about 1,500 years ago. As Buckwheat does not posses the gluten that wheat has the making of Buckwheat only noodles is a true art. Soba noodles were originally served chilled with a dipping sauce, but people eventually found it easier to pour the broth over noodles. Soba served in hot broth as a noodle soup became popular in cold winters, and for variety, different ingredients were added as toppings.

GINGER

Ginger is an herb. The rhizome (underground stem) is used as a spice and also as a medicine. It can be used fresh, dried and powdered, or as a juice or oil. Aromatic, pungent and spicy, ginger adds a special flavor and zest to Asian stir fries and many fruit and vegetable dishes. Fresh ginger root is available year round in the produce section of your local market. The flesh of the ginger rhizome can be yellow, white or red in color, depending upon the variety. It is covered with a brownish skin that may either be thick or thin, depending upon whether the plant was harvested when it was mature or young.

TEMPEH

* Made by fermenting cooked soybeans with a mold * Brownish in colour and dry; can see the whole soybeans * Firm and chewy, has a slight earthy sweet taste * tempeh is less processed than tofu, it's healthier in general containing more protein and fibre than tofu. If you've never tried tempeh, you can find it at most health food stores (it's refrigerated).

TAMARI

- Tamari (Wheat Free) is a traditional whole food made from the liquid that exudes from soybean miso when it ferments. Tamari has a stronger taste and aroma as well as a thick rich texture. It is mainly produced in Aichi Prefecture, central western Japan. - Miso was made, and the liquid that floated to the top of the miso was tamari, that was what was tamari. It was aged. It was fermented in a good way with bacteria and enzymes and no wheat was ever added to this there was no such thing as wheat in Asia. And today tamari is made on its own and fermented on its own. HEALTH AND WELL-BEING: Scientists have given particular attention to the high concentration of "brown pigment" in tamari because of its strong anti-oxidant and anti-cancer properties. Tamari is said to aid in the digestion of grains and vegetables while being rich in several minerals. COOKING WITH TAMARI: Use as a dipping sauce for sushi and sashimi, teriyaki or as a seasoning for crackers or steamed dishes, salad dressings, soups tasting,…..

"EVERYTHING YOUR BODY NEEDS"

GYOZA DOUGH

Leave a Reply Cancel reply

Recipes

Latest Recipes

Contact Us

Find us on a map

Follow Us on Facebook

Top Rated Products