For the wrappers (makes about 16)
1 1/2 cups plain white flour
1/2 cup boiling water
1/2 tsp salt
- Sift the plain flour in a large mixing bowl with the salt. Slowly add the water, mixing all the time until you can gather the flour into a very stiff dough.
- Turn out onto a lightly floured worktop and kneed for a few minutes until very smooth. It will be hard as the dough should be very stiff, but it will benefit you for rolling and assembling the gyosa.
- Cover in plastic wrap or in a bowl with a damp tea-towl and set aside to rest for at least 30 minutes. At the point you could also refrigerate the dough overnight if you need to taking care to wrap it firmly in cling film if you choose this option.
- When you are ready to roll out the wrappers, again lightly dust a work-surface and after briefly kneading the dough, roll out one sheet half a centimetre thick.
- Cut circles with a small pastry cutter or even bowl or large cup of roughly 10 cm diameter. Brush each wrapper with flour on both sides well and stack them as you go. Again, these can be wrapped in cling film, placed in a freezer bag and either frozen or stored in the fridge ready for use for up to 2 days.
- Rince the soya mince under cold water in a sieve a few times over. Then place in a large bowl, pour boiling water over it to cover, and placing a lid or plate over the bowl, set aside for 30 minutes.
- Once this is done, drain the reconstituted soya mince and squeeze out any excess liquid so you have a moist but dry consistency.
- Add the oil to a heavy bottomed frying pan (one that has a lid that fits it) and fry the celery for 5 minutes. Now add the minced ginger an fry for another minute.
- Add the tomato paste and stir for another minute to cook. Add the soya mince, sugar, tamari, vinegar and sesame oil. Stir to mix well with the mince and fry for another 5 minutes until it starts to dry.
- Now add a 1/4 cup of water and cover, remove from the hear and cover with the lid. Let steam for a few minutes before adding the peanuts (if using) and fresh coriander.
To assemble and cook the gyosa
neutral oil for frying
- Place 1 heaped tablespoon of filling in the middle of each wrapper. Fold one side over the other so you have a half-moon shape and crimp the edges with a fork. Lightly dust in flour and place on a large plate whilst you prepare the rest in the same way.
- When you are ready to cook the gyosa, heat a couple of tablespoon of oil in a frying pan (one that has a lid fitting it) and fry in batches, taking care not to overcrowd. 2 tbs oil should do for 8 gyosa at a time.
- Fry for 5 minutes, turning a couple of times with tongs to make sure each side gets slightly seared.
- Now pour in 1/4 cup of water, cover the pan and remove from the heat to let steam for a few minutes. If you are cooking a couple of batches repeat this method, placing the cooked gyosa on a warmed plate covered with a bowl to keep warm.
For the dipping sauce
1/4 cup tamari/soya sauce
1/4 cup malt vinegar
2 tbs sesame oil
2 tbs sugar
1 tsp crushed red chillies
- Whisk all the ingredients together well in a small bowl. Serve in individual bowls for each person to dip into.