Marjo, good tutorials: how to make pork, miso, spring onion, ginger gyoza?

I have to confess my love for gyoza and my fear of making them myself. With the encouragement of the editorial staff, I’m getting started, and what a pleasure it is to make them!

The subtlety of these bites lies in their double. texture: a grilled base with a body that remains soft, the result of braising cooking. With their easy-to-prepare dough, the stuffing that you can adapt to your tastes and their quick cooking, they can be made by everyone. Promise!

Advice

I opted for a meat-based stuffing, but you can choose a land-sea stuffing, a shrimp filling, or even a vegetable filling.
If you have time, you can include finely sliced button mushrooms, browned with onions, in the stuffing.
If you don’t have miso, forget it, it is not essential to the recipe.
The longest step of the recipe is assembling the gyoza, so allow some time. Do not overfill them to ensure impeccable assembly.
When cooking, space the gyoza well in the pan as they will expand under the effect of the heat.

Pork gyozas, miso, spring onions, ginger

Preparation: 45 minutes
Cooking time: 14 minutes per batch

For 4 people / 24 gyozas

For the dough

300 g of T45 flour
16 cl of filtered water

For the stuffing

2 cloves garlic
1 sprig of spring onion
3 cm of ginger
300g sausage meat
15g miso
1 tablespoon of soy sauce
Sesame oil

For the sauce

2 tbsp. tablespoon of soy sauce
2 tbsp. tablespoon of rice vinegar
1 tbsp. teaspoon toasted sesame seeds

Step 1

Pour the flour into a salad bowl, make a well in the center and pour in the water.

2nd step

Mix thoroughly to obtain a homogeneous paste. Form a ball, wrap the dough in cling film and let it rest for at least 30 minutes.

Step 3

Peel and degerm the garlic, wash and dry the spring onions, peel the ginger. Finely slice the garlic and spring onions.

Step 4

Grate the ginger.

Step 5

In a salad bowl, mix the sausage meat, garlic, spring onions (reserve a little for the sauce) and grated ginger.

Step 6

Add the miso, soy sauce and 1 tbsp. tablespoon of sesame oil. Mix everything until you obtain a homogeneous stuffing.

Step 7

Divide the gyoza dough into 24 pieces of 20 g. On a floured work surface, roll each piece into a ball and spread them out in a circle.

Step 8

Drop 1 tbsp. teaspoon of stuffing in the center of each circle

Step 9

Fold one side of the dough over to form a half-moon shape.

Step 10

Place them on the base, pressing lightly so that the gyoza stands upright.

Step 11

Pinch the edge with your fingers to form pleats.

Step 12

Repeat until the ingredients are used up.

Step 13

Mix the sauce ingredients with the reserved spring onion.

Step 14

Heat a little sesame oil in a frying pan and fry the base of the gyoza over high heat (watching carefully) for 3 to 4 minutes, until they are golden brown, then add 10 cl of water . Reduce the heat slightly, cover, cook for 10 minutes. Make three or four batches, keep warm.