Hoisin

Ingredients:
For the test:
Flour – 200 g
Boiling water – 100 ml
Vegetable oil – 1 tbsp. l.
Salt – 1 pinch

For filling:
Shrimp – 700 g
Ginger root – 2 cm
Chinese cabbage – 3 leaves
Green onions – 3 feathers
Sake – 1 tbsp. l.
Mirin – 1 tbsp. l.
Sesame oil – 1.5 tsp.
Salt
Hoisin sauce

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Sift flour and salt into a large bowl. Add boiling water and stir with chopsticks to form crumbs. Pour in the vegetable oil and continue mixing until the oil is completely absorbed into the dough. Then gather the dough into a ball with your hands, wrap in film and leave for 30 minutes. Knead the dough for a few minutes on a lightly floured countertop. When the dough is smooth, wrap it again in cling film and leave for 30 minutes. Divide the dough into two parts. Roll each one out to a thickness of 2 mm. Cut out circles with a diameter of 11 cm from the dough. Peel the shrimp and chop finely. Grate the ginger on a fine grater. Thinly slice the Chinese cabbage and green onions. Place all the filling ingredients in a bowl and mix well to create a slightly sticky filling. Prepare a bowl of cold water and a tray, sprinkle it with flour. Take a circle of dough in your hand and place 1 tsp in the center. fillings. Wet your finger with cold water and run along the edge of the dough. Fold the dough in half. Place 5 folds on one half of the dough, pressing them tightly to the second part of the edge. Finally, press the edges tightly again and transfer the gyoza to a tray. Grease a non-stick frying pan with vegetable oil using a brush and heat over medium heat. Place the gyoza in the pan and fry on one side until golden brown, 30–40 seconds. Pour hot water into the pan until it reaches halfway up the gyoza. Cover the pan with a lid and cook for 5 minutes. Remove the lid and let any remaining water, if any, evaporate. Pour 1 tbsp gyoza. l. sesame oil and hoisin sauce, simmer for another 1 minute. Transfer the gyoza to a plate, fried side up, and pour the resulting sauce over it.

Bon appetit!