We are making Gyoza Wrappers and easy Chinese-inspired egg drop soup. The deliciously smooth gyoza wrappers also have a pleasant, gooey texture. They’ve absorbed the savory broth of the meat and the zha cai.
First, let’s make the gyoza wrappers. With a balloon whisk, thoroughly stir the all purpose flour in a bowl to remove any lumps.
Dissolve the salt in the hot water. Then, gradually add the salt water to the flour while stirring with chopsticks.
Using the hot water will help the wrappers to have a pleasant, gooey texture.
Now, combine the flour with your hand. Shape the dough into a ball.
Dust a pastry board with all purpose flour. Knead the dough for 5 to 6 minutes until the surface has a smooth texture.
Now, it is ready. Wrap the dough with a plastic wrap and let it sit for about 30 minutes.
Now, remove the plastic wrap and roll the dough into a long cylinder.
Then, cut the dough in half and cover one with plastic wrap to keep it from drying out.
Roll out the rest of the dough again. Cut it into 6 equal pieces.
Quickly arrange the pieces with the cut side facing up and dust each cut with flour.
Now, let’s shape the dough into wrappers. Press each dough piece with your hand.
Press the dough into a thin flat circle using a rolling pin. Roll the pin toward the center of the dough and back while slowly rotating it in a circle. A tip to making a beautiful circle is pressing the dough a little harder when going forth and releasing the pressure when going back.
Repeat the process until its diameter reaches 8 to 9cm (3.1"-3.5").
Place the wrapper onto the pastry board covered with flour. You’ll have 12 gyoza wrappers in total but today, we will be using only 4 of them to make the soup. To prepare the soup, cut the 4 gyoza wrappers in half.
And now, let’s make the Chinese-inspired soup. Turn on the burner and stir-fry the pork belly slices in a pot. If the pork has a relatively large amount of fat, you don’t need to add extra oil.
Next, add the shredded ginger root. Stir-fry until aromatic.
Then, add the shredded zha cai, a type of pickled mustard plant also known as Szechwan vegetable. Lightly stir-fry the ingredients.
Now, pour in the chicken stock, and add the sake.
And now, add the half-moon-shaped gyoza wrappers. Place the wrappers in individually to keep them from sticking together. Remember to dust off the excess flour before adding.
Bring it to a rolling boil and then remove the foam.
Cover with a lid and simmer for 4 to 5 minutes until the gyoza wrappers soften. Homemade wrappers are relatively thicker than packaged wrappers so they require a longer cooking time.
Now, add the chopped long green onion. Test the flavor of the broth. Season with the salt and the pepper to taste.
When it comes to a boil again, pour in the 2 beaten egg whites. For people who are wondering about the usage of the remaining yolks, this might be a good time to try our creme brulee or tiramisu recipe.
When the egg white is cooked, turn off the burner.
Then, add the chopped garlic chives.
Ladle the soup into a bowl along with all the ingredients. Finally, drizzle on the sesame oil.
The gyoza wrappers easily stick together so make sure not to stack them on top of each other.
If zha cai contains lots of salt, you can reduce the saltiness before use by rinsing or soaking it in water.
You can wrap the dough with plastic wrap and store it in the fridge but we recommend using it as soon as possible.