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
© Marjolaine Daguerre
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
© Marjolaine Daguerre
Pour the flour into a salad bowl, make a well in the center and pour in the water.
2nd step
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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
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Peel and degerm the garlic, wash and dry the spring onions, peel the ginger. Finely slice the garlic and spring onions.
Step 4
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Grate the ginger.
Step 5
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In a salad bowl, mix the sausage meat, garlic, spring onions (reserve a little for the sauce) and grated ginger.
Step 6
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Add the miso, soy sauce and 1 tbsp. tablespoon of sesame oil. Mix everything until you obtain a homogeneous stuffing.
Step 7
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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
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Drop 1 tbsp. teaspoon of stuffing in the center of each circle
Step 9
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Fold one side of the dough over to form a half-moon shape.
Step 10
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Place them on the base, pressing lightly so that the gyoza stands upright.
Step 11
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Pinch the edge with your fingers to form pleats.
Step 12
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Repeat until the ingredients are used up.
Step 13
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Mix the sauce ingredients with the reserved spring onion.
Step 14
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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.
Service
© Marjolaine Daguerre
Serve the gyoza hot with the spring onion sauce.
Find the recipe for Gyoza with pork, miso, spring onions and ginger