Dumpling weekend.

Dumpling weekend. Pork shoulder chasu filled yeast/baking powder leavened dumplings on Saturday night. Lazy Sunday and gyoza with pork and veg fillings: minced shoulder, ginger, soy, garlic, chives, chard.

Wrappers were all done from scratch through an Imperia Restaurant pasta machine with the help of my lovely assistant. I don’t have all-purpose flour (my usual caputo rosso), so I’m blending low protein Italian 00 and some strong bread to get the same effect.

Steamed the chasu and some of the gyoza dumplings, about 10-12 mins. The rest of the gyoza were prepped using the pan + slurry method. This involves adding a touch of oil to the pan, then cooking the dumplings for a few mins on medium, then adding 100ml or so of water with a TSP ea of potato/corn starch and flour, making sure not to pour on the top of the dumplings. You mostly cover to let them steam, medium heat then after 5 mins or so, take the lid off, rotating the thick starch around to evenly coat. It eventually will start to dry. Add a bit of oil and it’ll crisp up. Make sure it’s not too hot or the dumplings will burn.

Served with a spicy kraut and steamed tenderstem broccoli mixed with soy and chili oil. Dipping sauce of soy, vinegar, chili oil, chives.

It’s quite a lot of work, especially when making the gyoza wrappers (less so for the larger buns), but a nice relaxing way to spend a rainy afternoon with a loved one or your family.

Freeze the leftover dumplings on a baking sheet and just add a minute or so onto the cook time.