Crispy Gyozas

Extra virgin olive Oil Pearls with chile pepper

4 pers

45 min

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LIST OF INGREDIENTS

Filling

400 g ground pork (or chicken)

2 spring onions

Chinese cabbage leaves

1 small carrot

1 garlic clove

1 tblsp freshly grated ginger

2 tblsp soy sauce

1 tblsp sesame oil

Black pepper

Shaping

24 to 30 gyoza wrappers

1 small bowl of water

Cooking

2 tsp neutral oil

10 cl water

Sauce

3 tblsp soy sauce

1 tblsp rice vinegar

1 tsp sesame oil

To finish

Extra virgin olive oil pearls with chile pepper

1 tblsp freshly chopped chives

1 tsp sesame seeds

Step 1

To prepare the filling

Finely slice the cabbage and spring onions, and grate the carrot. Mix the meat with the soy sauce, sesame oil, garlic, ginger, vegetables and black pepper until well combined. Refrigerate for 15 minutes.

Step 2

Shaping the gyozas

Place a spoonful of filling in the center of each gyoza wrapper. Lightly moisten the edges with water, fold into a half-moon shape and pinch to seal. Arrange on a lightly floured tray.

Step 3

Cooking

Heat the oil in a pan and cook the gyozas flat side down for 3–4 minutes until golden. Add the water, cover and cook for 5–6 minutes. Remove the lid and allow the water to evaporate to restore a crispy base.

Step 4

Sauce preparation

Mix the soy sauce, rice vinegar and sesame oil.

Step 5

Finish

Pour the sauce onto a serving plate, arrange the gyozas on top, add the xxtra virgin olive oil pearls with chile pepper, and sprinkle with chives and sesame seeds. Serve immediately.

Crispy Gyozas

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