Gyoza Dumplings | Cooking with Gucci Osteria Chef Karime López

Gyoza Dumplings, handmade by Karime López, Chef de Cuisine at Gucci Osteria da Massimo Bottura in Florence. Ingredients for the dough: • 170 ml warm water • 256 g all purpose flour For the filling: • 300 g Minced meat • 1 Lime • 20 g Ginger • 5 g Salt • 1spoonRice wine • 3 spoons Soy sauce • 1 spoon Sesame oil • 1 egg Method Put the flour in a large bowl. Add all of the water. Using a rubber spatula, a wooden spoon, a pair of chopsticks, or your fingers, stir the water and our together until a shaggy ball of dough starts to form. Now, use your hands to start kneading the dough and incorporating any remaining flour. The dough should feel slightly tacky but not damp. Dust your work surface with flour. Remove the dough from the bowl and knead for about 2 minutes. It should feel smooth. Cover the dough with a damp towel or plastic wrap and let it rest on the counter for a minimum of 20 minutes. Take it out and knead for about 2 minutes. Cover the dough and let it rest for 20 minutes. (This dough will hold for several hours at room temperature. It will get stickier, so you will have to knead in about 1 to 2 tablespoons of flour to refresh it. It’s best to make this dough the same day you want to use it. Once rested, divide the dough in half. Make small balls and start doing the discs. Dust the working surface again and transfer the dough onto it. Divide the dough in half and place the rest back to the bowl. Cover it with the damp dish towel. Roll the dough into a long sti