Gyoza, Mi and Fam

Prep time - 40 mins Cooking Time - 40 mins Serving Size - 4 portions Price per serving - 0.40 / Story - I spent a lot of time with a family friend growing up a strong role model of mine , someone third culture and progressive, with Chinese and Australian Heritage. They were strongly compassionate and a big componenet of their love was throwing dinner gatherings, my family would arrive really early and I would always play around in the kitchen with them making lovely vegetarian dishes, noodles, rice, fake meats. While a myriad of incredible women and progressive charetors. / But something the Aunties would bring around really stuck with me, the dumplings. For years I conceptialised and dreamed about the recipe before I found a really great lesson from a great teacher. / The method of making Gyoza is hard work, it takes time. It hurts your wrists, it takes prep work to make from scratch. You need to involve your family, put the love into the dough and feel the love from the back. / But this food is the ultimate leftovers saver, Got some curried mince from last night? Gyoza. Only got kimchi and flour in the fridge and pantry? Gyoza. / Give it a go, learning this recipe will improve life and give your love to your friends and family. / Ingredients - Gyoza Dough - 2 cups Flour - 1/2 Boiling water - 2 tsp Salt Filling (Basic) - 400 g Pork mince - 150 g Peas - 100 g Carrots - half a Brown onion - 3 tbsp Soy sauce - 2 tbsp Sweet sauce - 2 tbsp Chinese Five Spice Method - Dough - - Pour your 2 cups and salt into an large bowl for mixing. - Slowly introduce your hot water in little bits, allowing the dough to come to gether. - After the whole amount of water is introduced, dust a surface with cornstarch or another fine dough - Knead for 12 - 15 mins until fully incorporated, not sticky and smooth. - Roll dough into a sausage - Cute dough with a floured knife and cut into hocky pucks aprox half a centermeter in width - Using a thin rolling pin, roll the dough into flat sheets. - Fold the edges from sides towards middle, bring the edges in ripples folding towards the center, creating a seal and fold. / Filling - - Caramalise mince, Introduce carrots, onion, peas and and sweat down. - Add flavouring and cool down to room tempurature. / Cooking Gyoza - - Heat oil up in pan - Place gyoza in the pan and sear. - Place a couple table spoons of water in pan and cover. - After water evaporates Plate.