Leek and cheese gyoza
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Introduction :: Soups and dashi :: Egg dishes :: Sushi :: Fast food :: Noodles and rice :: Side dishes :: Desserts
Make about 16
Gyoza originate from China and are just like the Chinese potsticker dumplings which are pan fried in oil first and then liquid is added and they are simmered in the liquid until it has evaporated. They are often served just deep fried and this is what I have done here. They would be great just steamed as well.

Pork is the usual filling but I have plumped for an English style filling which happens to be one of my favourite dumpling fillings.

If you don't want to make the dough buy some gyoza wrappers or wonton wrappers from you local Asian supermarket - they are usually sold frozen.

For the dough
200g (7 oz) plain flour
150ml (5 floz) water

For the filling
50g (2 oz) butter
1 large leek
2 cloves of garlic
salt and pepper
100g (3½ oz) cheddar cheese

Soy sauce and rice vinegar for dipping
Place the flour in a bowl as you add the water use a normal eating knife to briskly mix everything together. When it forms a dough turn it out onto a floured surface and knead it for a few minutes. Wrap it in cling film and refridgerate it for 1 hour or more. It can be stored overnight in the fridge if you want to make the dough in advance.
Whilst the dough is resting make the filling. Fine chop the leek and crush the garlic. Melt the butter in a sauce pan and start to fry the leek and garlic together. After about ten minutes of slow frying the leeks will be very soft and starting to brown. At this point take it off the heat and allow it to cool.

When cool season the mixture with a little salt and pepper and grate in the cheddar cheese or your favourite cheese and mix together. This mixture will keep for up to 3 days in the refridgerator and so can be made in advance.
Roll gobstopper sized balls of the dough as best you can into rounds. Do this on a floured surface with a well floured rolling pin. Don't worry if they are not perfect circles - just make sure they as thin as you can get them.

A little trick for getting good circles is to make 1 roll of the rolling pin over the ball of dough and then turn the dough around clockwise one third. Roll again and turn one third again. Keep doing this and with a bit of practise you will achieve perfect circles.
Place some of the cooled filling on each circle of dough. The filling must be cold. Brush the edges with a little water to help seal the pastry.
Fold the dough over the filling to form a semi circle. Place it on a work surface with the edges facing upwards and form pleats in the pastry to seal it. The picture gives you an idea how it should look.

There are lots of videos online that show you the technique up close so it's worth having a look there before you attempt to roll them - but I wouldn't get too hung up on acheiving perfect gyozas the first time round.

Heat some oil to about 160°C (320°F)and deep fry them until they are golden brown and have been floating in the oil for a couple of minutes. Drain in kitchen paper and serve with soy sauce or more traditionally with a mixture of soy sauce and rice vinegar.
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Rice wine vinegar or rice vinegar is made from fermented rice or rice wine. The Japanese variety is colourless to light yellow and slightly milder and less acidic than Western varieties of wine vinegar. You can use Clear Chinese rice vinegar instead. On many occasions, when I have run out of rice vinegar, I have used white wine vinegar.