Gyoza

Japanese dumplings (Gyoza) are a rather popular dish and are also a fun and delicious appetizer, dinner food, and snack to enjoy any time of year. This recipe includes a homemade dumpling dough and ground pork or shrimps and vegetable filling, as well as instructions on how to assemble and boil the dumplings.

Prep time 90 minutes

Cooking time 15 minutes

Ingredients for 4 people

What do you need

Dough

300 gr wheat flour

150 gr hot water

salt to taste

Stuffing with pork meat

200 gr monced pork neck

1 pezzetto (peserò) leek or ½ little red onion

½ litte carrot

2 leaves of cabbage,

1 tbs soia sauce

1 tbs sesame oil.

Stuffing with shrimps

200 gr scampi tails cut into tartare

leek (un pezzetto appena ne ho uno lo peso) or ½ little red onion

½ litte carrot

2 leaves of cabbage,

1 tbs soia sauce

1 tbs sesame oil.

How to proceed

Pour the flour, water and salt into a bowl and work the ingredients until you get a smooth dough.

Let it rest for half an hour before rolling out the very thin sheet.

Cut out circles of 8 cm in diameter with a pastry cutter or a glass.

If you decide to prepare both stunnings, you can prepare a single sauté by finely cutting the vegetables and frying them with sesame oil.

Once the sautè has cooled, add the raw meat (or shrimps tartare), salt and soia sauce.

The most difficult part of the recipe is to formdumplings. We have made several attempts ….

Take the disc in the palm of your hand, place the filling (about a teaspoon) in the central part and with your thumb on one side of the disc and your index finger on the other, join the edges from one end to the other until they are perfectly sealed (you can also help yourself with the fork tines)

We cooked our jiaozi in the bamboo steamer but they can also be fried in plenty of seed oil.

Serve them with soia sauce.