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Gyôza (Japanese steamed dumplings) - 餃子

Ingredients : 
For 4 people (40 gyôza)
 
- 200g of ground pork
- 200g of Chinese cabbage
- 50g of nira (Chinese spring onion)
- 50g of ao negi (Japanese spring onion)
- 1 small clove of garlic
- 1 piece of ginger
- 2 teaspoons of sesame oil
- 1 tablespoon of soy sauce
- 1 tablespoon of cooking sake
- 40 sheets of gyoza dough 
or 200g of flour, 15cl of boiling water, salt
- vegetable oil
- salt pepper


Preperation :
 
- Chop the pork if necessary.
- Chop the Chinese cabbage, the nira and the ao negi then grate the ginger and squeeze the garlic clove.
- Mix the cabbage, the nira and the ao negi and put a little salt, let stand for half an hour in a colander so that they lose their water.
- In a bowl, mix the sake, soy sauce, pressed garlic, grated ginger and sesame oil.
- Salt the ground pork and knead. Form a ball.
- Add the ginger mixture to the meat, and mix. Then add the vegetables, salt and pepper and mix again.
 
- If you make the gyôza dough yourself, pass your flour through a sieve. Mix the salt in the water until it is completely dissolved. 
- Gradually mix the water with the flour until you have a smooth dough. Then knead the dough for 5 minutes. 
- Keep refrigerated for 1 hour.
- Roll out your dough, and cut rounds 8cm in diameter. Flour them.
- Train the gyôza. Take a sheet of gyôza dough and place 1 spoonful of stuffing in the middle. Wet the edge of the dough with a little water. 
- Close the dough by folding in half and creasing at the same time. 
- In a heated and oiled pan, cook over medium heat until the bottom of the gyôza is golden (do not turn them over). 
- Pour in about 70 mL of water and cover. Cook, stirring the pan from time to time, until the water has evaporated, then take them out.
- In a small bowl, make a mixture of soy sauce, vinegar and râyu according to your taste to soak your gyôza.

Gyôza