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Whether fried, steamed, with shrimp, chicken or vegetables, gyozas will always make a lot of us happy for appetizers
This dish originally from Chinese (Jiaozi) adapted by Japan comes in different techniques and fillings.
Today I’m giving you my favorite version, the crispy golden gyozas in the pan and steamed.
This technique brings a crisp texture while keeping the ravioli soft and juicy.
The video of this recipe is available on Cooknvibe’s IGTV.
AuthorFatouCategoryAppetizers, Entrées, Main dishes, Plat principalChop the cabbage, shrimp, 4 scallions (keep the 5th for presentation) and pour everything into a bowl.
Add to the bowl, the chilli, salt, soy sauce, 1 teaspoon sesame oil, chopped garlic, ginger and toss well.
Place the filling in the centre without touching the edges.
Moisten with water the edges for better adhesion.
Fold the dough to form the gyoza (example of folding on Cooknvibe's IGTV)
In a frying pan, heat 2 tbs of sesame oil and place the gyozas over medium heat until the bottom is golden (about 2 minutes).
Add enough water to cover the bottom of the pan (about 3mm), cover and cook until the water evaporates.
Place the gyozas on a plate. Add sesame seeds and the green part of the 5th scallion.
You can accompany the gyozas with a sauce consisting of 1/3 soy sauce and 2/3 rice vinegar or punzu sauce.
Ingredients
Directions
Chop the cabbage, shrimp, 4 scallions (keep the 5th for presentation) and pour everything into a bowl.
Add to the bowl, the chilli, salt, soy sauce, 1 teaspoon sesame oil, chopped garlic, ginger and toss well.
Place the filling in the centre without touching the edges.
Moisten with water the edges for better adhesion.
Fold the dough to form the gyoza (example of folding on Cooknvibe's IGTV)
In a frying pan, heat 2 tbs of sesame oil and place the gyozas over medium heat until the bottom is golden (about 2 minutes).
Add enough water to cover the bottom of the pan (about 3mm), cover and cook until the water evaporates.
Place the gyozas on a plate. Add sesame seeds and the green part of the 5th scallion.
You can accompany the gyozas with a sauce consisting of 1/3 soy sauce and 2/3 rice vinegar or punzu sauce.