Gedza dumplings recipe: a traditional Japanese dish on your table

It may not be entirely correct to call this dish dumplings. In part, they can be compared with dumplings, because a significant part of the filling is made up of vegetables. The cooking technology is somewhat different from what we are used to. But, by and large, the recipe for gedza dumplings does not scare the complexity of even a novice hostess. The main thing is to choose the right ingredients and not to forget anything.

Gedza - Japanese Dumplings

With pork

The basic authentic cooking option involves stuffing with minced pork in half with cabbage. Do not spare the onions and garlic, they will give a unique sharp taste and add flavor to the finished dish.

The dough for gedza dumplings can be purchased in stores with oriental products. If this is not possible, it is not difficult to do it yourself.

You will need to test:

• water - 200 ml;
• flour - 400 g;
• salt - 1 tsp.

For filling:

• cabbage - 150 g;
• minced pork - 200 g;
• onion - 1 large;
• green onions - 50 g;
• sugar - 1 tsp;
• soy sauce - half a tablespoon;
• starch - 1 tbsp. l .;
• sesame oil - half a tablespoon;
• garlic −4 cloves;
• chopped ginger root - half a teaspoon;
• water - 1 tbsp. l

For the sauce:

• soy sauce - 1 tsp;
• sesame oil - half a teaspoon;
• rice vinegar - 1 tbsp. l

Cooking

1. For the test, pour salt into heated water.
2. Pour it to flour, blind soft non-sticky bun. Let it stand for the gluten to disperse.
3. Grind cabbage and both types of onions for the filling.
4. Mix the vegetable portion with the minced meat and put salt, starch and sugar.
5. Grind ginger and put to the filling with grated garlic.
6. The last step is to mix the liquids in the meat: water and sauce with oil.
7. It is good if meat and vegetables are marinated in spices for a while.
8. The sculpting process is similar to that of dumplings and dumplings. Roll a thin cake, cut a circle with a mold or a suitable thin-walled glass.
9. Put the meat with vegetables in the middle of each circle and pinch in a special way. The edges should be like folds, slightly layered on top of each other.
10. Pour a little oil into a deep skillet and spread the gedza. Pour a little boiling water on top and cover. Let them stew for a few minutes.
11. Gedza should be steamed, and boil the water. When this happens, fry them on one side with sesame oil, no need to turn over.
12. Prepare the sauce by combining vinegar, soy sauce and a drop of oil.

When serving, lay the gedza with a rosy barrel up on a plate. They eat them with chopsticks, dipping in sauce, like rolls or sushi.

With bean cabbage on custard dough

This recipe for Japanese dumplings differs from the traditional one: instead of ordinary cabbage, Beijing is put. Due to this, the filling is softer and juicier. Preparation of the test in boiling water allows you to get a plastic bun, obediently rolling into a thin cake.

You will need to test:

• boiling water - one and a half glasses;
• flour - 3 tbsp .;
• salt - half a teaspoon.

For filling:

• ginger - 2 cm root;
• sesame seeds - 2 tbsp. l .;
• pork - 500 g;
• Peking cabbage - 200 g;
• soy sauce - 2 tbsp. l .;
• garlic - 5 cloves;
• green onions and chives - a small bunch;
• sugar - 1 tsp;
• salt - half a teaspoon.

For the sauce:

• sesame oil - 2 tbsp. l .;
• vinegar - 5 tbsp. l .;
• soy sauce - two-thirds of a glass.

Cooking

1. For custard dough, mix wheat flour with salt and pour boiling water into the mixture. Knead the dough with a spatula so as not to burn yourself.
2. When it is possible to achieve uniformity, continue to knead the mass with your hands. The result is a beautiful smooth bun. It needs to be covered with a towel or film and left for a short while.
3. Finely chop the pork for the filling. If you like a more delicate texture, use a meat grinder.
4. Peking cabbage cut and mix with salt. Remember her a little. After a few minutes, the juice that she will give can be squeezed out, and the cabbage itself combined with meat.
5. Add crushed garlic cloves, finely grated ginger and chopped onions to the meat and vegetable mixture.
6. After all the spices and vegetables, pour in the soy sauce and sprinkle sugar. Pour sesame seeds warmed up in a pan there. Knead all this well and let it brew.
7. The sauce is made from vinegar, soy sauce and oil. It can be set aside for now, it will be needed only when serving.
8. Gedza sticks like this: pinch small pieces from the bun and roll them into cakes. The filling is laid out in the middle of each circle, and the edges are plucked with an accordion.
9. Gently place the dumplings in a pan with sesame oil and brown on one side.
10. Pour some boiling water into the pan and cover with a lid. Dumplings should be steamed until water boils. Then hold them very little in a dry frying pan and put on a dish.

Shrimp Holiday Recipe

Seafood is traditionally very widely used in Japanese cuisine. They are also excellent for filling gedza. Shrimps are easiest to immediately take boiled, they do not have to fiddle for a long time.

You will need to test:

• boiling water - 200 ml;
• yolk - from two eggs;
• flour - 700 g;
• salt - half a teaspoon;
• sunflower oil - 2 tbsp. l .;
• potato starch - 60 g.

For filling:

• boiled shrimp - 400 g;
• Chinese cabbage - 100 g;
• large onion;
• white cabbage - 100 g;
• garlic - 4 cloves;
• ground black pepper - a pinch;
• salt - half a teaspoon;
• soy sauce - 1 tbsp. l .;
• sugar - 1 tsp.
• ginger - 5 g;
• rice vinegar - 1 tbsp. l .;
• sesame oil - 1 tbsp. l

For the sauce:

• sesame oil - 2 tbsp. l .;
• rice vinegar - 5 tbsp. l .;
• hot water - 2 tbsp. l .;
• soy sauce - 5 tbsp. l

Cooking

1. For the dough in a saucepan, mix the flour with salt and starch.
2. Pour boiling water, oil into the mixture, mix well.
3. When the mixture is less hot, beat the yolks into it and mix well.
4. Gingerbread man let it ripen for an hour under a towel. After that, knead it a little more so that it becomes elastic.
5. Finely chop both types of cabbage into the filling, you can use a blender.
6. Grind or finely rub garlic and ginger.
7. Shrimp clear of shells and finely chop with a knife or in a blender.
8. Chop the onion, add a spoonful of soy sauce to it. So he will marinate and lose bitterness, leaving only the aroma.
9. Add salt, wait a few minutes, it will give the juice to be squeezed.
10. Mix shrimps with onions and squeezed cabbage, add onions with marinade.
11. Pour in the filling sesame oil, a spoonful of vinegar, add ginger, spices and garlic. Let the mixture brew well.
12. Make a thin cake from the prepared kolobok and cut out circles about 8 cm in diameter.
13. Make the circles thinner at the edges, let them remain denser in the middle.
14. Take a teaspoon for each filling circle. After wetting the edges with water, form dumplings with folds one at a time.
15. In a deep skillet, heat the vegetable oil and fry the gedza.
16. Pour boiling water into the pan, the layer needs about 1 cm in height, and cover with a lid. After the water has evaporated, add a little more oil and cook for an additional couple of minutes.
17. Combine rice vinegar with soy sauce and butter. Pour in hot water so that the resulting sauce is warm.

Serving gedza with shrimp is customary on a flat plate, arranged in a circle upside down in a rosy barrel. Place a bowl with sauce in the center.

Whatever recipe of Japanese gedza dumplings you would choose for cooking an unusual dinner or lunch - this traditional Japanese dish will surprise and delight all homemade.