Ingredients
- 250 g chopped pork chest (or sausage flesh)
- 250 g of leeks
- 1 Garlic Pelée
- 20 g fresh ginger peeled
- 1 tablespoon of sake
- 1 tablespoon (s) of soy sauce
- 1 pinch of sugar
- 1 teaspoon (s) of sesame seeds
- 48 gyozas or ravioli pasta (they must be round)
- 2 tablespoon (s) sesame oil
For the sauce
- 4 tablespoons of soy sauce
- 2 tablespoon (s) with rice vinegar (or white vinegar)
-
pepper puree
Preparation
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Cut the leeks and effect the green part. Rinse them carefully, then finely chop green and white.
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Chop the garlic clove and ginger.
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In a bowl, mix the chopped pork, minced leeks, garlic, ginger, sake, soy sauce, sugar and sesame seeds. You should get a homogeneous farce.
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Prepare a small bowl of water and a plate covered with baking paper. Place a gyoza paste on your left hand if you are right -handed, or on your right hand if you are left -handed. Place 1 tsp. of stuffing in the center of the dough, slightly humidify the edge (all around) and fold the dough in half moon while sticking the external left corner by pinching it. Make a small fold-like an accordion-on one side of the dough, fold it down and glue to the left. Repeat the operation 5 times to obtain a croissant shape with one folded side and the other smooth.
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Heat the sesame oil in a large skillet, store the gyozas, part glued upwards, and cook for 5 min over medium heat – the underside must be golden.
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Add water up to 1 cm in height, cover and cook until the water has evaporated and the bottom of the pan begins to caramelize.
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Serve the gyozas immediately, soaked in the soy sauce mixed with the vinegar and the pepper puree.
