Gyozas
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Why I Love This Recipe
“The Japanese chef works with seasonal products, something that he shows in the composition of his dishes. Their appearance usually tells a story. That is why they are so beautiful to look at even though their symbols are unknown. And even more special they are when you try them. There are hardly any spices used in the preparation, since what is intended is that you can enjoy the natural flavor of each ingredient and the combination they create.”
Ingredients You'll Need
Ingredients Dough:
- 400 gr of wheat flour
- 3 tablespoons cornstarch or starch
- 240 - 260 ml of boiling water
Filling for the Gyozas, Ingredients:
- 500 gr of pork meat
- 250 gr of cabbage
- 50 gr of chives
- 2 cloves of garlic
- 1 teaspoon of ginger
- One teaspoon of salt
Directions
Starin the flower in a bowl adding the cornstarch and starch and mix both together. Add the salt mix again everything together adding the water.Once everything is combined we stretch in a straight and flat line.
We cut the chives, pork meat, garlic, and cabbage while grating the ginger.Cut the dough in circles of 9 cm distance.Fill the circles with approximately 2 tablespoons of the filling and then join one end of the circle with another and flatten the created edge. Then with the edge fold it like the edge of the pizza.
On a plate, we add a little sesame oil and wet the gyozas on both sides. In a pot at medium heat, we put the gyozas and let cook until both sides are golden.
Add 100 m of water in the pot with the gyozas in for about 7 - 8 minutes.Take the gyozas out and let them dry off with a towel and put them in a warm place.It's ready to serve.
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