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Meat gyoza

Steamed or grilled

by Ada Parisi
5 min read
Gyoza alla carne (al vapore o alla piastra)

Oggi la ricetta dei gyoza alla carne: the ravioli orientali ripieni buoni come quelli dei migliori ristoranti giapponesi. The gyoza sono entrati nella cucina tradizionale giapponese poco dopo la Seconda guerra mondiale insieme ai ramen, Another great classic. In essence, it is ravioli farciti in diversi modi (shrimp, Meat, vegetables). The stuffing è racchiuso da una Browse rotonda, thin and rich in starch.

In VIDEO RECIPE Find all the most complicated steps, come quello della chiusura dei ravioli. Every chef has a favorite, I tried to show you the simplest but still decorative.

The cooking avviene solitamente steamed or grilled. In the first case they are soft and succulent, in the second crispy. After trying different recipes, I found the one I prefer in the book Ramen by Tove Nilsson, that you can also find on Amazon. Per la cottura al vapore vi serve una vaporiera: you can use a modern steamer, but for me the charm of Classic bamboo steamer is unsurpassed. On Amazon you can find a lot of them, from the least expensive to the trendiest.

For cottura alla piastra, You don't need to cook gyoza first. I'll explain how to do them in the process step by step. Gyoza can also be frozen, then prepare plenty. If you like Asian cuisine, Also try Gyeran Bap coreano, easy and yummy and the spring rolls in the original recipe. And now good day!

(come affiliata Amazon ricevo commissioni sugli eventuali acquisti ndr.)

Gyoza alla carne (al vapore o alla piastra)

MEAT GYOZA, Original Japanese recipe

Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 4.5/5
( 6 voted )

Ingredients

  • FOR THE DOUGH OF 30 GYOZA:

200 milliliters of water

270 grams of flour type zero

55 grams of cornstarch

a pinch of salt

  • FOR THE FILLING OF MEAT GYOZA:

200 grams of minced pork

100 grams of cabbage

4 Tablespoons extra virgin olive oil

2 spring onions

1 clove of garlic, grated

Salt, to taste

a tablespoon of grated ginger

a teaspoon of sesame oil

2 tablespoons soy sauce

  • FOR THE SAUCE (DIP SAUCE)

50 milliliters of dark soy sauce

50 milliliters of rice vinegar

 

Procedure

Meat gyoza (steamed or grilled)

For the dough of gyoza: Boil the water and let it cool slightly. Pour the flour and half of the cornstarch on the pastry board, Add a pinch of salt and make a hole in the center: pour hot water stirring quickly with a fork, then knead for about 10 minutes vigorously. The dough must become shiny and elastic.

Sprinkle the cutting board with the rest of the cornstarch and divide the dough into many rolls of 2-3 centimeters and then each roll into 30 pieces all the same, how to see in the video recipe. Obtain round sheets with a rolling pin, taking care to sprinkle them with cornstarch and cover them with plastic wrap so that they do not dry out.

For the stuffing of gyoza: finely chop the cabbage (you can use cabbage or savoy cabbage). Chop the spring onions. Sauté the cabbage and spring onions in a pan with a little olive oil: add chopped garlic and 50 milliliters of water, as you see in video recipe. Add a pinch of salt and cook until the water has evaporated and the vegetables are tender.. Allow to cool.

Put the meat in a bowl, add finely grated ginger, Sesame oil, soy sauce, the salt and work the mixture briefly. Add the previously cooked cabbage and mix the filling.

Lightly moisten the edges of the sheet and, as you can see in the video recipe, Arrange a little filling in the center. Then fold the dough into a crescent shape. You can seal it like this, simply, or try to close it as I show you in the video recipe, making the classic decorative folds on one side.

For steaming: put the steamer in a large container with water, so that the water does not touch the container. Power to cook the ravioli by placing them on a cabbage leaf, so that they do not stick to the bottom of the steamer. Or you can place them on the appropriate disposable parchment paper discs or on those washable and reusable cotton. Steam the ravioli for about 15 minutes or until they are swollen and shiny, as you see in video recipe. Serve the gyoza with the sauce made by mixing dark soy sauce and rice vinegar in equal parts.

For cooking in a pan: Heat the oil slightly on the griddle or in a pan, arrange the ravioli close to each other, better if radial. Cook over medium heat for a few minutes until the bottom is golden brown. Mix in a bowl 75 milliliters of water and a teaspoon of cornstarch and pour everything over the gyoza. Cover and steam for 3-4 minutes.

Discover, evaporate the liquid until the starch of the cornstarch forms a golden and crunchy base under the ravioli. Serve the ravioli by turning the pan upside down on the plate and decorate with finely sliced green spring onions. Serve the gyoza with the sauce made by mixing dark soy sauce and rice vinegar in equal parts.

Note

Gyoza can be safely frozen: you can freeze them arranged on a tray and, once frozen, put them in the appropriate frost bags. They keep well for 10 days and it is not necessary to defrost them before cooking. It will be sufficient to slightly increase the cooking time.

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