How to make gyoza

twenty

Half

3H

Gyozas are a snack of oriental origin specifically from Chinese cuisine . Considered a typical dish in the celebration of the arrival of the Chinese New Year as a symbolic act to praise the prosperity and good fortune of the year to come. Depending on the region you visit in China, you will find that there is a different Gyoza in its preparation, although the only thing that does not vary is that regardless of their shapes and recipes, they are all succulent with a distinctive touch from the flavor to their presentation. To prepare this dish like an oriental you must take great care in its preparation, the estimated time is at least 3 hours. We advise you to divide the total time of the recipe into 3 times:

• Time to prepare the dough
• Filling time
• Sauce time.

You will see that the preparation of Gyozas is similar to our typical dumplings, with its own versions of Chinese, Japanese and Korean cuisine. So that you have all the tricks of Asian food, we have prepared the recipe with recommendations so that you do not miss any details and you can enjoy it with the whole family. Go ahead and start now! Ingredients (20 gyozas) For the mass:

• 300 g strength flour
• 200 ml boiling water
• 1/2 teaspoon salt

For the filling:

• 500 g minced pork (if it has a little fat, the better)
• 1 spring onion
• 200 g cabbage
• 3 garlic cloves
• 1 teaspoon salt
• 1/2 teaspoon ginger powder
• ground pepper
• 1 tablespoon sesame oil
• 1 tablespoon oyster sauce
• olive oil
• water
• sesame oil

For the sauce:

• 9 tablespoons soy sauce
• 3 tablespoons sesame oil
• 1 teaspoon apple balsamic vinegar

Preparation (3 hours approx.): For the mass: 1. In a container, place the flour and salt. 2. Boil the water and add it to the flour and salt mixture. Mix until everything is well integrated. Carefully form a ball and cover it with paper for an hour. For the filling: 3. Remove the hard part of the cabbage leaves. Chop the spring onion, garlic and cabbage very finely. Sauté with a pinch of salt until the onion is transparent. 4. In a bowl, mix the minced meat, sautéed vegetables, salt, ginger powder, pepper, sesame oil and oyster sauce. Reserve in the refrigerator.- 5. Divide the dough into 3 parts. Take a part of the dough and stretch it until it is very thin, approximately 1 or 2 mm. 6. Cut circles about 10 cm in diameter and sprinkle them with flour so they don't stick. Stack the dough discs until use. 7. Repeat the operation with the 2 remaining parts of dough. 8. Take the first disk of dough and fill it with a tablespoon of filling, wet the edges of the dough with water and close the gyoza with the characteristic fold. 9. As the gyoza are made, cover them with a cloth so that they do not dry out. 10. Put a frying pan with a splash of oil on the heat. When it is hot, put a few gyozas in the pan and leave for about 3 minutes or until the base is golden. 11. Add 100 ml of water to the pan and cover for about 3 minutes. Uncover the pan and let it cook for about 2 more minutes. Carefully move the gyozas so they don't stick. Put a few drops of sesame oil in the pan and move it carefully so that the sesame oil is distributed. 12. Repeat the same process with the rest of the gyozas. 13. Serve the gyozas hot accompanied with the sauce. For the sauce: 14. Mix soy sauce, sesame oil and vinegar. Enjoy!