One of my Japanese channels I follow on YT is Ochikeron. She is a young housewife with two kids and makes easy recipes. This time even her 4 1/2 year old child did most of the work.
She filled the dumplings with a mix of Ebi (shrimps) and ground pork. I only used fresh seasoned sausage meat and took that out of the casing.
I boosted it with lots of greens, she did not use any.
The method is really child´s play.
recipe for 8 roses:
16 Gyoza wrappers
120 g sausage meat
1 bunch chives
3 medium spring onions
1 tsp sesame oil
1/4 Shichimi togarashi
1/4 tsp sansho pfeffer
salt
100 ml water
2 tsp sesame oil
1 red bell pepper
olive oil
balsamic vineagar
fleur de sel
pepper
Cut and chop the spring onion very fine, cut the chives very fine. Put it in a bowl. Take the sausage meat out of the wrapper and mix in the sesame oil and the seasoning. Mix everything together.
Take a wrapper and brush water around the edges. Take a second wrapper and put it 1/2 inch over the other. Brush with water too.
Take 1 1/2 tsp of filling and form a long line.
Take the lower half and flip it over and form 2 half moons. Start folding from one side to the other and use some water to seal the end. Stand upright in a pan.
Make the 8 roses.
Pour 100 ml of water in the pan and close the lid. Bring to a boil and reduce the heat and let it cook 7 min. Take off the lid and let it cook on higher heat until the water is nearly gone.
Drizzle the sesame oil over and let it cook until you have a browned bottom.
Peel the bell pepper with a speed peeler and take the seeds out. Cut into fine cubes.
A bit of leftover chives, some salt and pepper to season and finish with oil and vinegar.
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