Gyoza

Gyozas are Japanese ravioli of Chinese influence, pan-fried and stuffed in various ways. I made a gluten-free version and used the traditional stuffing of pork and Chinese cabbage and tested it with duck instead of pork too.

Ingredients

For the dough

Ingredients
Qty
Notes
Flour
300g
1/4 heat-treated rice flour, 1/2 cornstarch, 1/4 corn or buckwheat flour
Egg
1
lightly beaten with some salt
warm water
qb
the necessary quantity varies, taking into account of the egg adding moisture, about 5cl or more

For the stuffing

Ingredients
Qty
Notes
Ground meat
150g
Pork neck or duck leg.
Cabbage
350g
Savoy, chinese, or white cabbage
Green onion
1
Shallot
1
Ginger
1cm

Execution

Preparation of the dough and the stuffing

duration: 40 min

Prepare the dough

Beat the egg with a little salt, put it in the fountain made with the flour, mix adding the hot water little by little to obtain a soft dough. Roll it out with a rolling pin or a dough machine and cut 8cm discs.

duration: 40 min

duration: 15min

Prepare the filling

Cut the cabbage into strips and then into small pieces, salt lightly and let stand for 30min or more. Rinse cabbage, spin dry and mix with meat, chopped green onion and seasoning.

durée: 45min

Make the ravioli

durée: 45min

Pan cooking

duration: 2min

Oiling an antiadhesive skillet

Use smoked sesame oil for more taste

duration: 2min

duration: 10min

Add water - cover

Add boiling water to the pan, 0.5cm to the bottom and cover.
Let cook until total evaporation, 10min.

duration: 2min

Turn over on a service plate

Turn out onto a plate. I use a plate that just goes through my pan and turn it over

duration: 2min

As an appetizer or as a dinner, serve hot with a soy sauce with a little rice vinegar, green onion and chili pepper (oil, tabasco, espelette pepper or fresh chili pepper).
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