Sunday, 31 December 2017

Gyoza or Pot Stickers

I bought some fresh pasta sheets yesterday and thought about some cheese filled ravioli. I still have so much cheese sitting in the fridge.
Last night I watched a couple of YT cooking videos and saw some making gyoza - the Japanese ravioli- and today I thought why not.

I was out in 2 different Asian supermarkets during December and stocked up on pastry sheets. But the offerings here are only the wantan squares and rice paper kinds. Round gyoza was nowhere to find, otherwise I would have made them a while ago.

But pasta dough is thin enough to come to the same result and I tried my hand.
The typical ingredients such as pork mince and cabbage weren´t in stock, but I had other ingredients to put in the mix - including some CHEESE.

recipe for 15 gyoza:
30 g black forest ham cubes
1 egg white
250 g fresh pasta sheet
3 tsp cream cheese
1/4 bunch of chives
2 spring onions
100 g baby spinach
1 tbsp oil
100 ml water
1 tbsp dark sesame oil
dipping sauce

Put the spinach leaves in a bowl and pour boiling water on top. Let it sit for 30 seconds, drain the spinach and squeeze it dry.
Chop spring onions, chives and spinach and mix it with bacon and cream cheese. Season.

Take a 10 cm cutter and cut out 15 discs or pasta dough.
Put a flat tsp of the mix in the middle.
Brush around the edge with egg white

Fold in like a half moon by folding small crimps from one end to the other.
Set on a plate with some semolina.

Use a pan just the size to get all gyoza in, heat it to medium heat and pour oil in.
Set them in and let them sit for 2 - 3 min, check the bottom after 2 min if it is brown.
Pour water in the pan and close the lid for 7 minutes.
Let the steam out and pour a bit of sesame oil on top and cook 2 more minutes.

Tip on a plate so that the browned side is on top.
Sprinkle with chopped spring onion greens
You can either dip it in soy sauce or sweet chili sauce or any sauce you like.

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