Gyoza: the recipe for Japanese meat ravioli cooked in a pan
I gyoza are the traditional meat ravioli typical of Chinese cooking e Japanese. They are prepared with a simple pastry made with water and flour, spread thinly, and a filling of pork, spring onions, cabbage and soy sauce. The peculiarity of these ravioli lies in the shape a Crescent moon, sealed by pinching it with your fingers, and in the cooking that takes place in the pan: the gyoza are first browned on one side and then steamed. Crunchy and aromatic, they must be dipped in soy sauce before being tasted, which will serve to perfectly balance the flavors.
Try your hand at their preparation, following step by step the photographic steps for an impeccable execution, and serve them on the occasion of one special dinner with friends, with a fusion theme, accompanying them with chopsticks and other typical specialties of the Rising Sun tradition, such as golden tofu with spring onions or chicken in teriyaki sauce. To conclude on a sweet note, you cannot miss the delicious fried ice cream, dessert par excellence of Chinese cooking.
How to make gyoza
Step 1
Step 1
Make the pasta: pour the flour into the mixer, then add the hot water and a pinch of salt 1.
Step 2
Step 2
Make the pasta: pour the flour into the mixer, then add the hot water and a pinch of salt 1.
Blend until it forms a paste 2.
Step 3
Step 3
Transfer the dough to the work surface and knead for a few minutes 3.
Step 4
Step 4
Blend until it forms a paste 2.
Transfer it to a bowl and let it rest for at least 30 minutes, covered with cling film 4.
Step 5
Step 5
In the meantime, prepare the filling by putting the minced meat, the cabbage leaves, the spring onion and the garlic in the blender 5.
Step 6
Step 6
Transfer the dough to the work surface and knead for a few minutes 3.
Also add the soy sauce 6.
Step 7
Step 7
Finally, add an egg yolk to make the dough more compact 7.
Step 8
Step 8
Transfer it to a bowl and let it rest for at least 30 minutes, covered with cling film 4.
Blend until the mixture is firm and homogeneous 8.
Step 9
Step 9
Take the dough and form a loaf 9.
Step 10
Step 10
In the meantime, prepare the filling by putting the minced meat, the cabbage leaves, the spring onion and the garlic in the blender 5.
Divide it into equal pieces, about 25 10.
Step 11
Step 11
Make a ball from each piece 11.
Step 12
Step 12
Also add the soy sauce 6.
Cover the balls with cling film as you form them to prevent them from drying out 12.
Step 13
Step 13
Roll out each ball with a rolling pin until you get a 1-2 mm thick sheet, then cut it out with an 8-9 cm pastry cutter to give a circular shape 13.
Step 14
Step 14
Finally, add an egg yolk to make the dough more compact 7.
Make sure the circles of dough are even and all have the same thickness 14.
Step 15
Step 15
Place a teaspoon of the filling in the center of each circle 15.
Step 16
Step 16
Blend until the mixture is firm and homogeneous 8.
Close it in a half-moon shape 16.
Step 17
Step 17
Using your fingers, close it by pinching it at the same time 17.
Step 18
Step 18
Take the dough and form a loaf 9.
The result will be a crescent-shaped bundle pinched along the end 18.
Step 19
Step 19
Shape all the ravioli in the same way until you run out of ingredients 19.
Step 20
Step 20
Divide it into equal pieces, about 25 10.
Heat a drizzle of peanut oil in the wok and place the gyoza 20.
Step 21
Step 21
Brown them over high heat for a few moments until a nice crust has formed on the base 21.
Step 22
Step 22
Make a ball from each piece 11.
At this point, blend with the water 22.
Step 23
Step 23
Immediately cover with the lid for a couple of minutes 23. This way they will steam.
Step 24
Step 24
Cover the balls with cling film as you form them to prevent them from drying out 12.
Meanwhile, make the dressing by mixing the soy sauce with grated ginger 24.
Step 25
Step 25
Once ready, dip the ravioli in the soy sauce 25.
Step 26
Step 26
Roll out each ball with a rolling pin until you get a 1-2 mm thick sheet, then cut it out with an 8-9 cm pastry cutter to give a circular shape 13.
The gyoza should be dipped whole in the sauce which, otherwise, would be too savory 26.
Step 27
Step 27
Enjoy them hot 26.
Advice
The gyoza can be served as an accompaniment to ramen, a typical soup of oriental cuisineor as an aperitif together with edamame, soy beans.
Instead of cabbage, you can use Chinese cabbage or endive; instead of pork you can make them with chicken, beef or fish. Gyoza can also be steamed, fried or grilled.
storage
Gyoza can be stored in the refrigerator for one day at most. You can freeze them raw, if you have used fresh ingredients. Just place them in a pan with a little water and cook them for 5-6 minutes.
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