Guioza is one of those dishes that conquer the shovels all over the world and it is not a coincidence! Although today both popular both in China and Japan, its origin dates back to the Chinese territory, where it is known how Jiaozi. Created over 1,800 years ago, the filling pastel was traditionally prepared with pork and served above all inside Lunar New Year.
Over time, the recipe has gained new versions, including stuffed vegetables, chicken and even seafood, as well as the golden option in the pan with a touch of oil to be crunchy outside and soft inside.
The story says that Guioza arrived in Japan after the Second World War, taken by soldiers who returned from Manchuria. There, they received adaptations and the name Gyozabecoming a constant presence in Japanese restaurants and tables.
Today it is an international classic and can be easily prepared at home. The secret? Seal in the pan, add a little water, cover and cook to the perfect point. A versatile and delicious recipe with a touch of oriental tradition!
Guioza
Time: 1h (+30 minutes of refrigerator)
Performance: 4 portions
Difficulty: easy
Ingredients:
- 3 cups of wheat flour
- 1 teaspoon of salt
- 1 cup of hot water (approximately)
- Flour wheat flour
- 4 tablespoons of oil
Filling:
- 2 tablespoons of sesame oil
- 1/2 chopped onion
- 500 g of boiled and grated pork loin
- 1 grated carrot
- 2 cups of chopped cabbage
- 1 tablespoon of grated ginger
- Salt and chopped smell to taste
Salsa to accompany:
- Shoyu sauce
- Vinegar
- Chopped garlic
- Shallot
Preparation:
- Firstly, heat a pan with sesame oil over medium heat and fry the onion until it is a dry.
- Add the loin, the carrot, the cabbage and the brown for 3 minutes.
- Add the ginger, season with salt and green smell and brown for another 2 minutes. Then turn off and set aside.
- For the dough, in a bowl, mix the flour and salt.
- Then add the water gradually mixes with your hands until it is attached from the side of the bowl and forms a homogeneous mass.
- Cover with plastic movies and leave to rest for 30 minutes in the refrigerator.
- Lift the dough on a smooth and floured surface to thin.
- Cut into circles of 10 cm in diameter and divide the filling between them.
- Fold in half, form socks and squeeze slightly to be chlorinated.
- Heat a non -sparkling pan with the oil over high heat and fry the Guioza up to one side.
- Put the water until it covers 1/3 of the Guiza and cook until the water dries. Finally, remove, transfer to a plate and serve.
- For the sauce, there is no exact measure. Just mix all the ingredients and adapt to your preference.
- If you find it very salty, add some water and move again.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
