SIPHOKAZI’S GYOZA
300 g cake flour
½ teaspoon salt
200 ml boiling water
Butter and oil for frying
Shredded roast chicken
Monkey gland sauce Or teriyaki sauce
Dipping sauce
Soy sauce
Lime juice
Oil
Sift the flour in a bowl and add salt
Stir in boiling water using a knife to form dough
Roll the dough into a ball and cover with a cling wrap
Set aside for an hour
Mix the roast chicken with you preferred sauce
Turn the dough onto a lightly floured surface and knead for 5 minutes until smooth and elastic
Cut the dough into equal pieces and roll into balls
Roll out the balls until the dough is thin and cut into discs using a cookie cutter
Add the filling in each of the disks, wet the wedges with water using your fingertips to seal the dumplings
Pinch along the edges to create a pleated fan
Heat the butter and oil in a pan over medium heat
Arrange the gyoza in the pan in batches and fry for 3 minutes
Add 100 ml water in the pan cover with the lid and steam the dumplings
Serve with the dipping sauce
Enjoy
RECIPE AND PHOTO: Siphokazi Mdlankomo
