Discover how to prepare and pan-fry gyoza, the Japanese dumplings filled with meat, fish, and vegetables. The recipe.
Soak 2-3 mushrooms in warm water with a pinch of sugar and the shrimp in fresh water. Knead the type 0 flour with a pinch of salt and sugar and 150 g of boiling water, obtaining an elastic dough. Let it rest in a cloth dampened with hot water for 30 minutes.
Blanch the cabbage leaves in lightly salted boiling water for 2 minutes, cool them in cold water, drain, squeeze well and chop.
Chop separately the chives, pancetta, drained mushrooms, spring onions, 15 g peeled ginger and 2 blanched garlic cloves.
Drain the shrimp, chop them and mix with the pork meat and pancetta; add garlic, ginger, mushrooms, spring onions, chives, 2 tablespoons soy sauce, 2 of sesame oil, 1 of potato starch, 1 of miso, 1 teaspoon Sichuan pepper.
Divide the dough into 4 rolls, then into 2 cm pieces, then make balls, working on a floured surface. Roll them out with a small rolling pin into thin discs and pass them in a floured plate, then place them on a tray.
Fill the discs with the filling, wet the edges and close by pinching and overlapping the folds to get the typical decoration.
Heat a griddle with peanut oil and arrange the dumplings on one side. Cook for about 5 minutes on high heat to create a bit of crust, then pour in 1/2 glass of water, cover and lower the heat to continue cooking the meat. It will take another 5 minutes or until the water evaporates.
Griddle
Pot
Giappone, Lazio
| Energy (kcal) | 205.4 |
| Carbohydrates (g) | 18.07 |
| of which Sugars (g) | 1.75 |
| Fat (g) | 11.53 |
| of which Saturates (g) | 3.9 |
| Protein (g) | 7.5 |
| Fiber (g) | 2.03 |
| Sale (g) | 0.03 |
