I’m sure you’ve seen the gyoza or Japanese dumplings in books, websites and social networks. They are a delicious and very colorful snack that, contrary to what it may seem at first glance, are very easy to prepare. There are different versions depending on the filling, ours is made with minced porkbut you can use beef, chicken or make them vegetarian with tofu, vegetables and mushrooms or similar.
Perhaps the most complicated part of this recipe gyoza or Japanese dumplings is to find the wafers. They are sold in Asian food stores and, if you have one near or you pass in front of one, we advise you to stock up on a couple of packages. They are so delicious that you will want to make them often.
We remove the central nerve of the cabbage leaf and discard. Chop the green part finely. Clean the shiitake mushrooms and chop them finely. Peel the garlic clove and chop. Peel the onions and chop. We mix all of the above with the minced pork and add the white wine, sesame oil and soy sauce. Season to taste.
We put a wafer on the palm of the hand, wet the contour with water, place a teaspoon of the filling in the center of the wafer. We fold in half and we close by making folds. Repeat the operation until all the wafers are filled. Heat the oil in a skillet over medium-high heat, place the gyozas on the flat base and fry for three or four minutes or until the base is golden.
Then add 60 ml of water to the pan, cover and let the gyozas are steamed about four more minutes or until the water has almost evaporated. Meanwhile, mix the rice vinegar and soy sauce in a small bowl so that each diner can dip the gyozas when they are ready.
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With what to accompany gyozas or Japanese dumplings
The gyozas or Japanese dumplings they are dipped in sauce on the way to the mouth. Ours is a mixture of rice vinegar and soy sauce, but you can use others like hoisin, teriyaki,… or make your own versions. Accompany them with some very cold beers and a green salad for a fun and informal dinner.
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