Gyoza (Japanese dumplings)

Gyoza (Japanese dumplings)

Total: 1 hr 20 Min. | Active: 1 hr
lactose-free
Nutritional value / piece: 74 kcal
, Fat: 3 g
, Carbohydrate: 8 g
, Protein: 4 g

Ingredients

20 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Dough

200g white flour
1pinch salt
1 ¼dl water

Filling

1tbsp toasted sesame oil
1 garlic clove, finely chopped
1 red chilli, deseeded, finely chopped
1tsp ginger, finely grated
200g minced meat (pork)
80g shelled, raw prawns, finely chopped
150g Chinese cabbage, thinly sliced
100g carrots, thinly sliced
1 spring onion incl. green part, cut into thin rings (incl. green part)
1tbsp black sesame seeds
3tbsp soy sauce
2tbsp lime juice

To cook/steam

toasted sesame oil for frying
2dl water
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How it's done

Dough

Mix the flour and salt in a bowl. Pour in the water, knead into a smooth dough, cover and leave to rest at room temperature for approx. 20 mins.

Filling

Heat the oil in a frying pan, sauté the garlic, chilli and ginger, add the mince and prawns, cook briefly. Add the cabbage, carrots, spring onions and sesame, cook for approx. 3 mins. Add the soy sauce and lime juice, mix.

To shape

Shape the dough into 2 rolls, each approx. 20 cm. Cut each roll into 10 equal pieces. On a lightly floured surface, roll out the pieces of dough into circles (each approx. 12 cm in diameter). Place 1 tablespoon of filling in the centre of each piece of dough, brush with a little water, press the edges together using your thumb and forefinger.

To cook/steam

Heat a little oil in a wide non-stick frying pan. Fry the gyoza in batches for approx. 3 mins. Add 100 ml of water per batch, cover and steam for approx. 6 mins.; do not lift the lid.

Good to know
Serve with: Soy sauce

How-tos

Peeling and cleaning prawns

Peeling and cleaning prawns

Peeling ginger

Peeling ginger

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