{"id":29650,"date":"2023-01-29T17:35:12","date_gmt":"2023-01-29T17:35:12","guid":{"rendered":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/first-courses\/pasta\/gyoza-the-recipe-for-oriental-meat-dumplings\/"},"modified":"2023-01-29T17:35:12","modified_gmt":"2023-01-29T17:35:12","slug":"gyoza-the-recipe-for-oriental-meat-dumplings","status":"publish","type":"post","link":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/first-courses\/pasta\/gyoza-the-recipe-for-oriental-meat-dumplings\/","title":{"rendered":"Gyoza, the recipe for oriental meat dumplings"},"content":{"rendered":"


\n<\/p>\n

Gyoza, the recipe for oriental meat dumplings<\/h1>\n

<\/p>\n

\n

As a child you have always observed with curiosity the bento boxes <\/strong>from which Japanese and Chinese cartoon characters pulled rolls, pieces of sushi and dumplings? Have you always been fascinated by oriental culture, by cuisine full of aromas and flavours? It’s the right time to make Gyoza at home<\/strong> or Guotie<\/em>the famous meat ravioli, seasoned with soy sauce and ginger<\/strong>, to be eaten strictly with chopsticks (but we’ll turn a blind eye if you want to use a fork!). With this recipe you will approach the culture of the Rising Sun, calmness and patience: a recipe that requires patience and skill<\/strong> in handling the dough, but which, just by closing your eyes and savoring the explosion of flavors coming from every single dumpling, will take you to the Chinese streets in a second. The Guoties<\/strong> they are braised dumplings, first cooked in a pan and then blended with water, typical of northern China and served as an appetizer in China, Japan and Korea, accompanied by a soy and ginger sauce.<\/p>\n

\n
\n

<\/i> Ingredients for 20 gyoza<\/i><\/h3>\n
    \n
  • <\/i> Flour 00: 220 g<\/li>\n
  • <\/i> Hot water: 120ml<\/li>\n
  • <\/i> Salt: 1 pinch<\/li>\n
  • <\/i> Pork: 150 g<\/li>\n
  • <\/i> Fresh spring onion: 50 g<\/li>\n
  • <\/i> Verza or Chinese cabbage: 70 g<\/li>\n
  • <\/i> Garlic: 1 clove<\/li>\n
  • <\/i> Yolk: 1<\/li>\n
  • <\/i> Soy sauce spoon: 1<\/li>\n
  • <\/i> Tablespoons of sesame or sunflower oil: 2<\/li>\n
  • <\/i> Water: 50ml<\/li>\n
  • <\/i> Soy sauce: 50ml<\/li>\n
  • <\/i> 2 teaspoons of grated fresh ginger<\/li>\n
  • <\/i> teaspoon of tabasco: 1\/2<\/li>\n<\/ul>\n<\/div>\n
    \n
      \n
    • <\/i> Preparation: 1 hour<\/i><\/li>\n
    • <\/i> Cooking: 15 minutes<\/i><\/li>\n
    • <\/i> Total: 1 hour, 15 minutes<\/i><\/li>\n
    • <\/i> Calories: 350 calories\/portion<\/i><\/li>\n<\/ul>\n<\/div>\n<\/section>\n
      \n
      \n

      For the dough<\/h2>\n
      1<\/span><\/p>\n

      Pour the flour and salt into the mixer, add the hot water and blend. Alternatively, you can knead by hand, using warm water.<\/p>\n\n

      2<\/span><\/p>\n

      Take the dough out of the mixer and knead it lightly until it forms a stick. Wrap the dough in cling film and let it rest for 30 minutes at room temperature. <\/p>\n\n

      For the stuffing<\/h2>\n
      1<\/span><\/p>\n

      Thoroughly wash the spring onion and cabbage under running water. <\/p>\n\n

      2<\/span><\/p>\n

      Cut them into coarse slices. <\/p>\n\n

      3<\/span><\/p>\n

      Put pork, spring onion, savoy cabbage and garlic, peeled and de-cored, into the mixer. <\/p>\n\n

      4<\/span><\/p>\n

      Add the egg yolk and 1 tablespoon of soy sauce. <\/p>\n\n

      5<\/span><\/p>\n

      Activate the blades and blend until you get a perfectly homogeneous mixture<\/p>\n\n

      Composition of the gyozas<\/h2>\n
      1<\/span><\/p>\n

      Flour a work surface, form a loaf with the dough and cut into slices about 1 cm thick. (<\/p>\n\n

      2<\/span><\/p>\n

      Roll each slice between the palms of your hands to form balls. Roll out the balls with a rolling pin to a thickness of 2 mm. <\/p>\n\n

      3<\/span><\/p>\n

      Cut out circles of dough of 8 cm using a cup or a glass. <\/p>\n\n

      4<\/span><\/p>\n

      Holding the pastry in the palm of one hand, place \u00bd teaspoon of filling in the center. Close the ravioli in a crescent shape, pinching the pastry along the edges to prevent it from opening. <\/p>\n\n

      5<\/span><\/p>\n

      Pour the sesame or sunflower oil into a pan and heat it over a low flame. <\/p>\n\n

      6<\/span><\/p>\n

      Raise the heat to medium flame. Add the ravioli and cook for 5 minutes, until they form a crispy golden crust on the bottom. (<\/p>\n\n

      7<\/span><\/p>\n

      Pour 50 ml of water keeping the medium flame. Immediately cover with the lid and let it evaporate. Cook for about 5 minutes. <\/p>\n\n

      8<\/span><\/p>\n

      Prepare the accompanying sauce by pouring the soy sauce into a small bowl. Grate the ginger and add ginger and tabasco to the soy sauce, emulsifying well with a teaspoon. <\/p>\n\n

      9<\/span><\/p>\n

      Retrieve the gyozas from the pan with the help of kitchen tongs. Serve them immediately, piping hot, with the accompanying sauce. <\/p>\n\n

      Advice and tips<\/strong><\/p>\n

      You can vary the filling of the Gyoza<\/strong>: prawns and prawns instead of pork for fish Gyoza, using the same procedure for preparing the filling and for cooking. You can also combine 70 g of pork and 80 g of prawns.<\/p>\n

      If you want to try vegetarian Gyoza, add 70 g of carrot and 70 g of zucchini, eliminating the meat.<\/p>\n

      In the traditional recipe the yolk is not included<\/strong>: you can then use it or delete it, it’s optional.<\/p>\n

      Instead of cabbage you can use cabbage.<\/p>\n

      You can steam them, without necessarily using the pan, if you own the classics bamboo baskets<\/strong> for steam cooking.<\/p>\n

      You can prepare ravioli and freeze them raw. If necessary, you can cook them immediately, still frozen, with the same procedure.<\/p>\n

      History<\/strong><\/p>\n

      Gyoza are dumplings from Chinese culinary tradition<\/strong>, Japanese and Korean. The name “gyoza” is the Japanese and Korean variant as they are called jiaozi<\/em> in Chinese. They are first cooked in sesame oil in a wok and then left to deglaze with water to finish steaming. There are many variations of gyoza<\/strong>which differ in the filling and in the type of cooking (fried, steamed, encased with egg instead of dough<\/em>). The version guotie<\/em>, or braised gyoza, is now widespread in the West as well and is served as an appetizer in Chinese, Japanese and Korean restaurants. The origins of the guotie are very ancient: it seems that they were served as early as the Song Dynasty<\/strong>between 960 and 1280.<\/p>\n<\/p><\/div>\n

      <\/p>\n

      \n
      \n

      <\/i> Ingredients for 20 gyoza<\/i><\/h3>\n
        \n
      • <\/i> Flour 00: 220 g<\/li>\n
      • <\/i> Hot water: 120ml<\/li>\n
      • <\/i> Salt: 1 pinch<\/li>\n
      • <\/i> Pork: 150 g<\/li>\n
      • <\/i> Fresh spring onion: 50 g<\/li>\n
      • <\/i> Verza or Chinese cabbage: 70 g<\/li>\n
      • <\/i> Garlic: 1 clove<\/li>\n
      • <\/i> Yolk: 1<\/li>\n
      • <\/i> Soy sauce spoon: 1<\/li>\n
      • <\/i> Tablespoons of sesame or sunflower oil: 2<\/li>\n
      • <\/i> Water: 50ml<\/li>\n
      • <\/i> Soy sauce: 50ml<\/li>\n
      • <\/i> 2 teaspoons of grated fresh ginger<\/li>\n
      • <\/i> teaspoon of tabasco: 1\/2<\/li>\n<\/ul>\n<\/div>\n
        \n
          \n
        • <\/i> Preparation: 1 hour<\/i><\/li>\n
        • <\/i> Cooking: 15 minutes<\/i><\/li>\n
        • <\/i> Total: 1 hour, 15 minutes<\/i><\/li>\n
        • <\/i> Calories: 350 calories\/portion<\/i><\/li>\n<\/ul>\n<\/div>\n<\/section>\n\n","protected":false},"excerpt":{"rendered":"

          Gyoza, the recipe for oriental meat dumplings As a child you have always observed with curiosity the bento boxes from which Japanese and Chinese cartoon characters pulled rolls, pieces of sushi and dumplings? Have you always been fascinated by oriental culture, by cuisine full of aromas and flavours? It’s the right time to make Gyoza […]<\/p>\n","protected":false},"author":1,"featured_media":29651,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[107],"tags":[109,108,91,110,90],"class_list":["post-29650","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pasta","tag-first-courses","tag-italian-first-courses","tag-italian-kitchen","tag-pasta","tag-recipes","entry","has-media"],"yoast_head":"\nGyoza, the recipe for oriental meat dumplings - Sbenny\u2019s Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/first-courses\/pasta\/gyoza-the-recipe-for-oriental-meat-dumplings\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gyoza, the recipe for oriental meat dumplings - Sbenny\u2019s Blog\" \/>\n<meta property=\"og:description\" content=\"Gyoza, the recipe for oriental meat dumplings As a child you have always observed with curiosity the bento boxes from which Japanese and Chinese cartoon characters pulled rolls, pieces of sushi and dumplings? 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