Gyoza Dumplings, handmade by Karime López, Chef de Cuisine at Gucci Osteria da Massimo Bottura in Florence.
Ingredients for the dough:
• 170 ml warm water
• 256 g all purpose flour
For the filling:
• 300 g Minced meat
• 1 Lime
• 20 g Ginger
• 5 g Salt
• 1spoonRice wine
• 3 spoons Soy sauce
• 1 spoon Sesame oil
• 1 egg
Method
Put the flour in a large bowl. Add all of the water. Using a rubber spatula, a wooden spoon, a pair of chopsticks, or your fingers, stir the water and our together until a shaggy ball of dough starts to form. Now, use your hands to start kneading the dough and incorporating any remaining flour. The dough should feel slightly tacky but not damp. Dust your work surface with flour. Remove the dough from the bowl and knead for about 2 minutes. It should feel smooth. Cover the dough with a damp towel or plastic wrap and let it rest on the counter for a minimum of 20 minutes. Take it out and knead for about 2 minutes. Cover the dough and let it rest for 20 minutes. (This dough will hold for several hours at room temperature. It will get stickier, so you will have to knead in about 1 to 2 tablespoons of flour to refresh it. It’s best to make this dough the same day you want to use it.
Once rested, divide the dough in half. Make small balls and start doing the discs. Dust the working surface again and transfer the dough onto it. Divide the dough in half and place the rest back to the bowl. Cover it with the damp dish towel. Roll the dough into a long stick, 2.5 to 3 centimeters (1 inch) in diameter. Use a knife to cut the dough stick into small doughs, each weighing 12 to 14 grams (0.4 to 0.5 oz). Slightly dust both sides of each small dough with flour. Work on them one at a time. Dust the working surface with flour. Take one dough ball and press it to a round disc. Roll it with a rolling pin into a disc trying to get edge thinner than the center. The wrapper should be about 1 millimeter thick (same thickness as a CD), and the diameter should be about 7 centimeters. It is ok if it’s not a perfect circle.
To do the filling: mix all the ingredients.
To assemble the dumplings, lightly coat the edge of the wrapper with water with your finger so you can still seal the dough. Scoop about 1 tablespoon of dumpling filling and place it in the center of the wrapper. Hold the dumpling with one hand and pleat the edges with the other hand to seal, careful not to let filling touch the sealing area (the dumpling will fall apart). After folding, press edge again to seal well.
To cook the dumplings
Put a little water mixed with cornstarch in a saucepan over medium heat, add the dumplings, cover, cook until the water evaporates, take off the lid, and when the dumpling skin starts to brown add a little vegetable oil.
Ingredients for the dough:
• 170 ml warm water
• 256 g all purpose flour
For the filling:
• 300 g Minced meat
• 1 Lime
• 20 g Ginger
• 5 g Salt
• 1spoonRice wine
• 3 spoons Soy sauce
• 1 spoon Sesame oil
• 1 egg
Method
Put the flour in a large bowl. Add all of the water. Using a rubber spatula, a wooden spoon, a pair of chopsticks, or your fingers, stir the water and our together until a shaggy ball of dough starts to form. Now, use your hands to start kneading the dough and incorporating any remaining flour. The dough should feel slightly tacky but not damp. Dust your work surface with flour. Remove the dough from the bowl and knead for about 2 minutes. It should feel smooth. Cover the dough with a damp towel or plastic wrap and let it rest on the counter for a minimum of 20 minutes. Take it out and knead for about 2 minutes. Cover the dough and let it rest for 20 minutes. (This dough will hold for several hours at room temperature. It will get stickier, so you will have to knead in about 1 to 2 tablespoons of flour to refresh it. It’s best to make this dough the same day you want to use it.
Once rested, divide the dough in half. Make small balls and start doing the discs. Dust the working surface again and transfer the dough onto it. Divide the dough in half and place the rest back to the bowl. Cover it with the damp dish towel. Roll the dough into a long stick, 2.5 to 3 centimeters (1 inch) in diameter. Use a knife to cut the dough stick into small doughs, each weighing 12 to 14 grams (0.4 to 0.5 oz). Slightly dust both sides of each small dough with flour. Work on them one at a time. Dust the working surface with flour. Take one dough ball and press it to a round disc. Roll it with a rolling pin into a disc trying to get edge thinner than the center. The wrapper should be about 1 millimeter thick (same thickness as a CD), and the diameter should be about 7 centimeters. It is ok if it’s not a perfect circle.
To do the filling: mix all the ingredients.
To assemble the dumplings, lightly coat the edge of the wrapper with water with your finger so you can still seal the dough. Scoop about 1 tablespoon of dumpling filling and place it in the center of the wrapper. Hold the dumpling with one hand and pleat the edges with the other hand to seal, careful not to let filling touch the sealing area (the dumpling will fall apart). After folding, press edge again to seal well.
To cook the dumplings
Put a little water mixed with cornstarch in a saucepan over medium heat, add the dumplings, cover, cook until the water evaporates, take off the lid, and when the dumpling skin starts to brown add a little vegetable oil.
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