For the dough:
- Wheat flour - 260 g
- Water - 120 g
- Salt - 1 g
- Pork neck - 300 g
- Lard salted - 60 g
- Soy sauce - 8 ml
- Sesame oil - 8 g
- Garlic - 10 g
- Ginger - 3 g
- Spring onion - 25 g
- Water - 10 ml
- Granulated sugar - 8 g
For the dish:
- Wheat flour - 8 g
- Vegetable oil - 40 g
- Water - 280 ml
- Red caviar - 15 g
- Japanese mayonnaise - 40 g
- Bamboo leaf - 15 g
- Salad cress (microgreens) - 4 g
Step 1. Cook the dough: Put flour into a mixing bowl.
Step 2. Add water. Mix fast, add salt and continue mixing till smooth.
Step 3. Take the dough out of the mixer. Slightly knead. Cover with food wrap and rest in a fridge. The dough is ready!
Step 4. Prepare the mince: Carve pork neck and cut into pieces.
Step 5. Mince with the lard in a mincer.
Step 6. Add soy sauce, water, sesame oil and sugar.
Step 7. Finely grate garlic and ginger. Add to the mince.
Step 8. Chop spring onions and add to the mince. Stir. The mince is ready!
Step 9. Cover dough with flour. Sprinkle the working surface with flour. Roll dough into a sausage d=3-4 cm.
Step 10. Cut the dough into pieces.
Step 11. Roll out the pieces into circles 1 cm thick.
Step 12. Put the mince on the dough circles.
Step 13. Pinch together the edges of the dough forming a fan. There are 5 gyoza per portion.
Step 14. Pour vegetable oil on a hot frying pan, lay gyoza and fry on one side till golden.
Step 15. Cover gyoza with water by third and cover the pan. Cook for 6 min. Then open the pan and cook till all the water evaporates. Cooked gyoza transfer to a napkin. Mix red caviar with Japanese mayonnaise. Lay gyoza on bamboo leaf, fried side up. Put caviar sauce on top of each gyoza. Decorate with cress salad.