Gyozas

  • 100g of strong flour
  • 100g of normal flour
  • 100ml of boiling water
  • 1 tbsp of seasme oil
  • 1 pinch of salt 150g of turkey or chicken
  • 4 mushrooms Fresh parsely
  • 1 garlic clove
  • 2 shallots
  • 10g of ginger salt, black pepper, cilandro
  • 1 tbsp of soja
  • 1 tbsp of sesame oil
  • 1 tbsp of fish sauce

Prepare the gyoza sheet

I’ve used my Thermomix but it can be hand by hands or any other appliance Put the flour and boiling water and mix well, add the oil and salt Remove and knead for a few minutes until you get a ball. Rest for 30mn. Knead again and rest for an other 30mn. Flatten the dough until it is very thin. I use the KitchenAid paster maker until level 4.

Prepare the filling 

In your thermomix, cook for 2mn only the chicken, and add all ingredients. Mix at speed 4,5 to get it shredded but not as a purée. Set aside

Make the gyoza 

Cut your dough in round shape and put a bit of filling inside. Close the gyoza and ensure it is well sealed. Fry in oil on both side very quickly, add water in the pan (arround 1/4 of the height of the gyoza) and cover for 2mn. Remove the cover and continue cooking until the water has evaporated.

Author: GregousFood

French boy living in Spain and passionate about cooking and eating good food.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.