Home-made gyozas

It’s the buzz food of the moment. Everyone is raving about these delicious Japanese raviolis all over Paris. And here is the divine recipe linked to the latest super cookbook Tokyo published by Editions Hachette ( 22.50€) !

For 24 pieces

Preparation : 1 h

Cooking : 5 min

Difficulty : Average

Cost : Cheap

Prepare the dough: put the flour in a salad bowl. Pour the boiling water and work the dough until it supple. Wrap a damp cloth over the salad or transparent film then let stand 30 min.

Meanwhile prepare the stuffing: grate the ginger skin with a teaspoon then grate it. Grate the garlic. Chop the other stuffing ingredients and mix together well.

Spread the dough with 1 mm thickness. With a cookie cutter or a glass cut the. Place one tablespoon of stuffing at the center of each gyoza. With your finger, wet the edge in order to stick the ravioli then fold it in two. Place the left thumb on the left extremity of the semi-circle thus formed, and using your right thumb, flip over 5 mm of dough on the left thumb and remove it.

Place once again the left thumb on the folded dough and renew the operation.

Pan fry the gyoza for 1 min on an average flame (with the stuffing side near the pan), add a glass of water then cover for 4 min. Present the gyozas with the grilled side on top.

Prepare the sauce by mixing the ingredients. Serve the raviolis with the sauce on the side.

Off-shoot

You can prepare vegetarian gyoza by replacing the pork with firm tofu that you will have drained in a cloth,  under a weight, during 20 minutes.

Also discover fish cakes with coriander.

Ingredients

For the dough

200 g of wheat flour

13 cl of boiling water

For the stuffing

5 cm of ginger

1 garlic clove

120 g of raw chopped pork

(shin or shank)

100 g of Chinese cabbage

50 g of green onion

1 tea spoon of sugar

1 table spoon of shôyu

1 table spoon of saké

1 teaspoon of sesame oil

For the sauce

10 cl of rice vinegar

1 teaspoon of sesame oil

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