Real Japanese ravioli from A to Z (Gyoza) Ingredients: For the dough: - 200 g of - flour - 15 cl of - boiling water potato starch to prevent the dough from sticking when rolled out For the stuffing: - 1 pinch of - salt - 1 tablespoon of - rapeseed type vegetable oil - 100 g of - ground pork - 200 g of - shrimp peeled raw, cut into small pieces - 4- spring onions, cut very fine For preparation "A" to mix in a bowl: - 0.5 tablespoon of - sesame oil - 1 teaspoon of - grated fresh ginger or ginger juice - 1 teaspoon1 teaspoon sugar - 1 tablespoon classic soy sauce - 1 tablespoon chicken broth powder (Asian grocery stores).
Utensils： 1 Oven ovens- 1 salad bowl- 1 fork- 1 Wooden spoon 1 salad bowl 1 knife knives- 1 Rolling pin rolling pins- 1 baking tray baking tray- 1 Set 3 frying pans best frying pans- 1 Lid 1 cutting board cutting boards- 1 Heated blender Heated blender- 1 kitchen scales scales- 1 dish-
Total time:
1h05
Preparation:
1 h -
Cooking:
5 min
Phase 1
Preparation of the dough:
Phase 2
Put the flour in a bowl, add the boiling water and mix well with chopsticks or udon't fork.
Phase 3
When the mixture is a little cooler, knead for 5 minutes to obtain a perfectly homogeneous dough, form into a ball and leave to rest for 1 hour at room temperature.
Phase 4
Preparation of the stuffing:
Phase 5
In another bowl, put the pork, the shrimp, a little salt and the oil. Mix thoroughly until the mixture is very sticky.
Phase 6
Add preparation “A” and the nira/chives, mix well.
Phase 7
“Flour” the work surface with potato starch.
Phase 8
Divide the ball of dough into 8 equal parts. Shape into 8 regular rolls of approximately 1.5 cm in diameter. Cut each roll into 1.5 cm wide slices. You therefore obtain pieces of approximately 1.5 cm x 1.5 cm, of which you make small balls.
Phase 9
Roll out each ball well with a rolling pin to obtain (almost) perfect and (almost) transparent circles (approximately 10 cm in diameter). It is important to flour each circle well so that they do not stick together.
Phase 10
Place 1 teaspoon of stuffing on each circle, moisten the edges with a little water and form your gyoza. If the traditional shape is too difficult to achieve, simply closing them in two neatly will look prettier than a clumsy attempt.
Phase 11
These gyoza can be cooked in two ways:
Phase 12
- Like ravioli, a few minutes in boiling water or broth. When they are transparent, they are ready. Drain and serve quickly (sprinkling with a splash of broth helps prevent sticking).
Phase 13
- In the pan: heat a dash of rapeseed oil in the pan. Arrange the gyoza against each other in rows. Let grill for 2 minutes, then add a glass of water and cover the pan. The water will evaporate and finish steaming the gyoza. He is neckJust turn them over in the serving dish, grilled side up.
Phase 14
Enjoy with soy sauce or tare of your choice.
Utensils： 1 Oven ovens- 1 salad bowl- 1 fork- 1 Wooden spoon 1 salad bowl 1 knife knives- 1 Rolling pin rolling pins- 1 baking tray baking tray- 1 Set 3 frying pans best frying pans- 1 Lid 1 cutting board cutting boards- 1 Heated blender Heated blender- 1 kitchen scales scales- 1 dish-
Total time:
1h05
Preparation:
1 h -
Cooking:
5 min
Phase 1
Preparation of the dough:
Phase 2
Put the flour in a bowl, add the boiling water and mix well with chopsticks or udon't fork.
Phase 3
When the mixture is a little cooler, knead for 5 minutes to obtain a perfectly homogeneous dough, form into a ball and leave to rest for 1 hour at room temperature.
Phase 4
Preparation of the stuffing:
Phase 5
In another bowl, put the pork, the shrimp, a little salt and the oil. Mix thoroughly until the mixture is very sticky.
Phase 6
Add preparation “A” and the nira/chives, mix well.
Phase 7
“Flour” the work surface with potato starch.
Phase 8
Divide the ball of dough into 8 equal parts. Shape into 8 regular rolls of approximately 1.5 cm in diameter. Cut each roll into 1.5 cm wide slices. You therefore obtain pieces of approximately 1.5 cm x 1.5 cm, of which you make small balls.
Phase 9
Roll out each ball well with a rolling pin to obtain (almost) perfect and (almost) transparent circles (approximately 10 cm in diameter). It is important to flour each circle well so that they do not stick together.
Phase 10
Place 1 teaspoon of stuffing on each circle, moisten the edges with a little water and form your gyoza. If the traditional shape is too difficult to achieve, simply closing them in two neatly will look prettier than a clumsy attempt.
Phase 11
These gyoza can be cooked in two ways:
Phase 12
- Like ravioli, a few minutes in boiling water or broth. When they are transparent, they are ready. Drain and serve quickly (sprinkling with a splash of broth helps prevent sticking).
Phase 13
- In the pan: heat a dash of rapeseed oil in the pan. Arrange the gyoza against each other in rows. Let grill for 2 minutes, then add a glass of water and cover the pan. The water will evaporate and finish steaming the gyoza. He is neckJust turn them over in the serving dish, grilled side up.
Phase 14
Enjoy with soy sauce or tare of your choice.