Although it is a popular dish in both China and Japan, it was the first country where gyoza appeared. The traditional steamed recipe has stuffed with porkbut over the years it has adapted to new tastes, being stuffed with vegetables and other meats, as well as fried in a little oil.
In China, these pastries were created over 1,800 years ago under the name of jaozi. There, gyoza is usually served during the Lunar New Year, but it is also eaten throughout the year because it is so sweet and delicious. And, although it was the original home of the recipe, the dish wasn’t limited to the countryside.
It was the Japanese soldiers returning from the territory of Manchuria, in eastern China, after the Second World War, who brought the recipe for gyoza with them to their native country. With the end of the conflict, pastelzinho spread to Japan, now with the spelling gyoza. After that, it’s history: gyoza has become so popular that it has since been consumed around the world..
So if you want to learn how to prepare your own own gyoza at home, don’t worry! The Cooking Guide helps you on this journey with this practical and easy recipe. Oh, and a tip: When making your gyoza, use a skillet to seal the crayon in a drizzle of oil until it turns golden. Then just add some water and close the lid to cook.
Time: 1h (+ 30min in the fridge)
Performance: 4 servings
Difficulty: easy
Gyoza Ingredients:
- 3 cups of flour (wheat)
- 1 teaspoon of salt
- 1 cup of warm water (approx.)
- Wheat flour for flour
- 4 tablespoons of oil
Filling:
- 2 tablespoons of sesame oil
- 1/2 chopped onion
- 500 g pork loin, cooked and chopped
- 1 grated carrot
- 2 cups cabbage (chopped)
- 1 tablespoon of grated ginger
- Salt and chopped parsley to taste
Sauce to accompany:
- Shoyu sauce
- toasted sesame oil
- Vinegar
- Minced garlic
- Shallot
Method of preparation:
First, heat a pan with sesame oil over medium heat and sauté the onion until wilted. Add the loin, carrots, cabbage and sauté for 3 minutes. Add the ginger, season with salt and green scent and sauté for another 2 minutes. Then hang up and book.
For the dough, in a bowl, mix the flour and salt. Then add the water, a little at a time, mixing with your hands until it comes off the sides of the bowl and forms a homogeneous mass. Cover with cling film and let it rest for 30 minutes in the fridge. Roll out the dough on a smooth, floured surface until thin. Cut into circles of 10 cm in diameter and divide the filling between them. Fold in half to form half moons and press lightly to form a ripple.
Heat the oil in a non-stick pan over high heat and fry the gyoza until golden brown on one side. Add the water to cover 1/3 of the gyoza and cook until the water dries. Finally, remove from the oven, transfer to a serving dish and serve.
There is no precise measure for the sauce. Just mix all the ingredients and adjust to your preferences. If you find it too salty, add a little water and mix again.
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Source: Terra
Benjamin Smith is a fashion journalist and author at Gossipify, known for his coverage of the latest fashion trends and industry insights. He writes about clothing, shoes, accessories, and runway shows, providing in-depth analysis and unique perspectives. He’s respected for his ability to spot emerging designers and trends, and for providing practical fashion advice to readers.