Dumplings are a popular dish all over the world. It seems that every nation has its own variation and name.
We based our versions on Japanese Gyoza.
- One version we filled with shrimp and chicken meat, choosing a citrus dominated sativa variety “Lemon Candy”.
- The other version we filled with pork and prepared with an Indica dominated variety “Shiva Skunk” with a spicy – sweet aroma.
Whether it’s wan tan, dim sum, gyoza or siu mai, preparing the dough is quick and easy and only requires 4 ingredients.
Ingredients for the dough:
- Wheat flour (type 405), 400 g
- hot water, 200 ml
- Tapioca starch (to prevent the dough from sticking, but potato flour or corn starch can also be used)
- 1 pinch of salt
To make the dough, mix the hot water together with the flour and a pinch of salt, first kneading evenly with a whisk or fork, then by hand.
Then the dough is divided into 4 equal-sized balls, wrapped in plastic wrap and left to rest for 30 minutes.
To prepare, roll out the dough very thin, about 1 mm, and cut into squares or cut out with a circular shape. We rolled out 8 rectangles and cut them into 6 “squares” each. To prevent the dough from sticking when rolled out or stored, dust the base with starch. The dough makes enough for about 48 pieces, 8 to 10 inches in diameter.
For the shrimp chicken filling:
- 150g lean chicken meat
- 150g peeled shrimps
- 2 spring onions
- 1.4g Decarboxylated Cannabis Flower (Lemon Candy)
- 1 chili
- 2 large garlic cloves
- ca 4g ginger
For the filling, finely chop the shrimp and chicken meat and season with salt, ginger, the ground cannabis and chili, then add the scallion chopped very small and mix evenly.
For the pork filling:
- 350g pork (lean pork belly).
- 150g Chinese cabbage
- 80g rehydrated shiitake mushrooms
- 2 large garlic cloves
- 1,5g decarboxylated cannabis flower (shiva skunk)
- 1 chili
- ¼ bunch chives
- approx. 2g ginger
- 2 tbsp soy sauce
- 2 tbsp sake
To prepare, the cabbage is washed and very finely diced, salted and kneaded, then left for about 1ß-15 minutes. The pork belly is also very finely cut and then finely chopped. Likewise, garlic, chives and chili are thinly sliced and placed in a bowl along with the chopped meat and grated ginger. The cabbage is squeezed thoroughly with the hands and also added to the bowl along with the remaining ingredients of cannabis, soy sauce and sake and everything is mixed thoroughly.
To finish the dumplings, brush one side of the dough sheets with lukewarm water, use a small spoon to make a dumpling about the size of a hazelnut in the center of the dough and fold diagonally. This is done by folding 2 opposite corners on top of each other and joining the long edges together. Now use your fingers to spread the dough on top of each other from the inside out and it sticks together because of the water.
Another way to fold the dough is to press two opposite corners together over the meat and quickly fold the other two outside corners upwards as well, helping to join the edges with your fingers if necessary.
The dumplings folded in this way are now fried in deep fat, preferably peanut oil, at 160!c -170°c until golden brown and served hot.
We have added a bit of hemp seed oil to the typical Japanese sauce to raise the flavor profile a bit.
Ingredients for the sauce:
- Soy sauce, 4 tbsp.
- Japanese grain vinegar, 4 tbsp.
- sesame oil, ½ tsp.
- hemp seed oil, ¼ tsp.