Gyojo Japanese dumplings

1. In a bowl, sift flour and starch, add a pinch of salt. Pour hot water into the dry ingredients and immediately knead the dough. The dough is soft, sticks to your hands a little, roll it into a ball, pack it in plastic wrap and send it to the refrigerator for an hour. Keep in mind that you may have more or less water - look at the consistency of the dough.

2. We disassemble the Peking cabbage into leaves, so it is more convenient to cut it. Then we cut each leaf into thin strips. Peel the ginger root, grate it on a fine grater. My green onion, chop finely with a knife. Garlic is cleaned, passed through a press. Put cabbage, minced pork, green onions, ginger and garlic in a bowl, pour lemon juice and soy sauce, mix.

3. We divide the dough into small pieces, roll each into a thin cake, spread a small amount of filling in the center and pinch it according to the principle of a dumpling. Fry the blanks in hot olive oil until a beautiful blush, then pour a little boiling water into the pan and cook under a closed lid until the moisture completely evaporates.

Serve on the table with soy sauce sprinkled with chopped green onions.

Bon appetit!

Be prepared for the fact that flour may need more or less than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!