Gyoza. The ginger adds a great flavor. Overall the gyoza were very tasty. One thing I didn't quite understand was how much to cook the meat in the first step.
Also known as pot stickers, gyoza originated in China (where they are called jiaozi), but have become a very popular dish in Japan.
So what is the Japanese version like?
The key characteristic of gyoza (餃子) lies in its cooking method, which involves both pan-frying and steaming.
You can cook Gyoza using 16 ingredients and 6 steps. Here is how you cook it.
Ingredients of Gyoza
- It's of Per la pasta :.
- It's 350 gr of farina.
- You need 175 gr of acqua calda.
- Prepare 1 pizzico of sale.
- You need of Per il ripieno :.
- Prepare 600 gr of carne di maiale tritata.
- It's 2 of scalogni.
- You need 2 cucchiai of salsa di soia.
- You need 1/2 cucchiaino of olio di sesamo.
- You need of Zenzero fresco grattugiato q.b. o 1 cucchiaino in polvere.
- You need of Per la cottura :.
- It's 2 cucchiai of olio d'oliva.
- You need 2 of mestoli di acqua bollente.
- Prepare of Per il condimento :.
- You need of Salsa di soia.
- Prepare of Salsa agrodolce.
They are first fried in a hot pan until crispy brown on the bottom sides, then a small amount of water is added before the pan is covered to quickly steam the entire dumplings. Gyoza is a type of Japanese dumplings, with juicy meat filling inside of dumpling wrappers. Originating from Chinese jiaozi dumplings, they have become a mainstay of Japanese recipes. It's very popular in and outside of Japan.
Gyoza step by step
- Unire farina, acqua e sale, impastare fino ad ottenere un composto omogeneo. Coprirlo con un canovaccio e lasciarlo riposare quindici minuti..
- Alla carne uniamo tutti gli altri ingredienti amalgamando il tutto..
- Formare con l'impasto di farina prima un cilindro dal diametro di circa 2 cm, poi tagliare a tocchetti..
- Con ogni tocchetto formare un disco di circa 10 cm. di diametro. Su ogni disco posizionare un cucchiaio di carne e procedere con la chiusura..
- Per la cottura procediamo in questo modo, in una padella antiaderente mettiamo l'olio, lo facciamo riscaldare e posizioniamo i gyoza. Li cuociamo così per pochi minuti a fuoco medio per formare una leggera crosticina, dopodiché aggiungiamo due mestoli d'acqua bollente e li copriamo, in modo che si crei il vapore. Cuocere per circa 12/15 minuti senza girarli e senza togliere il coperchio..
- Buon appetito da "baciate la cuoca". 👩🍳😘😘😘.
Heat oil in a heavy skillet over medium-high heat. Gyoza are very versatile you can pan-fry, steam, boil or deep-fry them, or simply add a couple to your noodle soup. These dumplings also freeze well in zip-lock bags. Gyoza share similarities with both pierogi and spring rolls and are cooked in the same fashion as pierogi, either boiled or fried. Gyōza and gyōza wrappers can be found in supermarkets and restaurants throughout Japan, either frozen or ready to eat.
