Gow Gees and Gyoza

Hello There! Today I am making gyosa, and I am very excited. I have always loved asian food. I find all the flavors, textures, and methods SO AMAZING. This recipe is for the filling and the dough itself, which are both pleasantly easy to make. I loved the process of making them too, as I felt it was so relaxing. These dumplings are soft, smile worthy, and really pack a punch. The recipe for the filling is a little loose as you can adapt it so easily. If i'm being honest, any leftover vegetables you have lying around will work, throw into a saucepan, sauté, a spice here and there, and its perfect! These are just my suggested ones. You must try them. With no hesitation.





Prep and Cook Time: 3- 4 hours
Makes: 40 Gyosa
Virtuousness Level: 8/10

Ingredients:
(Dough)
2 cups all purpose flour
1/2 tsp. salt
1/2 cup boiling water + 3 tablespoons

(Filling)
(as much as you want of each)
Purple Lettuce
Bean Sprouts
Onions
Mushrooms
Pepper
A little oil for sautéing
Chili
Garlic
Salt
Pepper

1. Sift the flour and salt into a big bowl. Put the kettle on.



2. Slowly add the water to the flour until it forms a rough dough, using chopsticks.



3. Cover and let sit for 1 hour.



4. Bring dough out and knead for around  5 minutes. Yes, 5 minutes.

5. Roll into a long log, and cut into 40 slices. Like little dough balls.

6. Take the great pleasure of rolling each one out individually and and cutting them into circles with a glass. Spoiler Alert: VERY time consuming. But relaxing.







7. Pile up on a plate, and leave to rest while you make the filling. At this point you are probably tired from all there kneading and rollin and cutting and laying. But you must make the filling anyway. Trust me. They're worth it.

8. Chop up all vegetables and sauté the mushrooms and onions in a little bit of oil on a hot pan first, until the onions are see-through.





9. Add in everything else (should all be chopped), with the spices.

10. Set to the side, and get a work station ready, for the assembly of the gyosa. This includes: a bowl of water, the gyosa wrappers, a single plate, and trays to place finished gyosa on, the filling , and a pastry brush.

How to Wrap:
This process is actually fairly simple once you get used to it.
Here is how you make the Gyosa:
Place a tsp. full of filling in the middle of the wrapper, and wet the sides with water.



Bring the two ends together and crimp all the edges with your fingers.

How to make the Gow Gee:
Place a tsp. full of filling in the middle of the wrapper, and wet the sides with water.



Bring all ends together in the middle and pinch were they come together.





11. Either place on a tray in the steamer for 15- 20 minutes, or set a big saucepan of water over the heat, and let it boil.

12. Set a colander over it, place the gyosa and gow gee inside, cover, and let steam for 20 minutes.

13. Enjoy! These are best served with sweet and sour sauce, and a side of edamame beans.

XXVL