Gyoza is the crowd's favourite Japanese snack. These dumplings, filled with a mix of meat and veggies, are a great and versatile dinner. Vegetarians will love the combination of vegetables and tofu, and carnivores can experiment with a chicken, pork or beef filling. Let's find out how easy it is to prepare them.
Nutrition (1 serving)
- 714,5 kcal
- 82 g carbohydrates
- 26,3 g fats
- 34 g protein
Per 2 portions
- 200 g of minced pork meat
- 100 g Chinese cabbage
- 50 g spring onion
- 2 cloves garlic
- 1 tsp ginger powder
- 2 tbsp lupine amino sauce
- 1 tbsp sesame oil
- salt
- pepper
- 200 g plain flour
- 100 g water
- pinch salt
- 2 tbsp olive oil
- 3 tbsp lupine amino sauce
- 1 tbsp rice vinegar
- 1/2 tsp ginger powder
Instructions
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Dough:
In a bowl, mix the flour and a pinch of salt. Gradually add boiling water until you have a smooth dough, and then leave it to rest, covered, for 30 minutes.
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Filling:
In a medium bowl, mix all the filling ingredients.
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Divide the bowl into small balls (about the size of a walnut in the shell) and then roll them flatly into circles with a diameter of 8cm.
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Place one teaspoon of the filling on top of each dough circle. Fold the dough in half, then form it into half moons and press the edges together to seal it (dampen it with a bit of water to make the dough stick better).
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Heat the oil in a pan on a medium heat and add the gyozas (make sure the pan isn't too crowded, work in batches). Fry them until the bottom is golden, about 2 minutes.
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Add 1/2 cup of water to the pan and quickly cover with a lid. Steam the dumplings until the water is fully evaporated, about 5‑7 minutes.
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Uncover and leave the dumplings to fry again, until they are crunchy.
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For the dipping sauce, mix all the sauce ingredients, and serve on the side of the dumplings. You're ready to serve, Bon apetit!
