Pan-fried Gyoza

Preparation

1. STEP 1 OF 7

   Soak 2-3 mushrooms in warm water with a pinch of sugar and the shrimp in fresh water. Knead the all-purpose flour with a pinch of salt and sugar and 150 g of boiling water to obtain an elastic dough. Let it rest in a cloth dampened with hot water for 30 minutes.

2. STEP 2 OF 7

   Blanch the cabbage leaves in lightly salted boiling water for 2 minutes, cool them in cold water, drain, squeeze well, and chop them.

3. STEP 3 OF 7

   Chop the chives, bacon, drained mushrooms, scallions, 15 g of peeled ginger, and 2 blanched garlic cloves separately.

4. STEP 4 OF 7

   Drain the shrimp, chop them, and mix them with the pork and bacon; add garlic, ginger, mushrooms, scallions, chives, 2 tablespoons of soy sauce, 2 of sesame oil, 1 of potato starch, 1 of miso, 1 teaspoon of Sichuan pepper.

5. STEP 5 OF 7

   Divide the dough into 4 logs, then into 2 cm pieces, then shape them into balls, working on a floured surface. Roll them out with a small rolling pin into thin discs and place them on a floured plate, then arrange them on a tray.

6. STEP 6 OF 7

   Fill the discs with the filling, moisten the edges, and seal them by pinching and overlapping the folds to achieve the typical decoration.

7. STEP 7 OF 7

   Heat a griddle with sesame oil and place the dumplings on one side. Cook for about 5 minutes over high heat to create a crust, then pour in 1/2 cup of water, cover, and lower the heat to continue cooking the meat. Another 5 minutes or until the water evaporates will suffice.

Suggestions

• Griddle

• Pot

General Information

Analysis

Macronutrients (100 gr)