Recipes, Entrées, Main courses

Gyozas

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Gyozas

For 4 people

Difficulty : easy

Price : medium

Preparation time : 45 minutes

Cooking time : 15min-20minutes

Ingredients

Gyoza dough

  • 250 g of flour
  • 130 g of water
  • 2 g of salt
  • 1/2 teaspoon
  • 250 g of chicken fillets (for the filling)

Filling

  • 1 carrot
  • 1 floret of cauliflower
  • 1 fresh white onion with the green stem
  • 2 cm of fresh ginger
  • 1 garlic clove
  • 2.5 tablespoons of light soy sauce
  • 1 tablespoon of sesame oil
  • Salt and pepper

Finisher

  • 2 tablespoons of canola or sunflower oil
  • 3–4 sprigs of chives
  • ½ teaspoon of golden sesame seeds

Ustensils

Preparation of the gyoza dough

Mix the flour, water, and 2 g of salt in a bowl. Knead by hand for 5 minutes.

Form a ball, cover it with plastic wrap (in direct contact), and let it rest for 30 minutes.

Preparation of the filling

Cut the chicken, carrot, cauliflower, and white onion into a fine dice (brunoise). Place them in a large bowl and set aside.

Grate the peeled ginger and garlic, then add them to the bowl.

Grate the peeled ginger and garlic, then add them to the bowl.

Shaping the gyozas

Roll the dough into two logs about 1.5 cm in diameter.

Cut each log into 1.5 cm pieces.

One by one, flatten each piece of dough by hand, then roll it out very thinly with a rolling pin until you reach a thickness of about 1 mm, if possible.

Place a teaspoon of filling in the center of the dough disc. Moisten the edge with a bit of water using your finger, then fold and seal the gyoza. Set aside. Repeat the process until all the dough pieces are used.

Cooking the gyozas

First cooking (gentle steam cooking)

Use a non-stick or stainless steel pan, or even a steamer:

  • Place the gyozas in the hot pan with a drizzle of oil.

  • Pour in 1/2 glass of water, cover, and let them cook until all the water has evaporated.

  • Let them cool slightly or keep them warm.

Second cooking (crispy sear)

Just before serving, heat your steel pan with a bit of oil:

  • When the pan is very hot, place the pre-steamed gyozas in and let them crisp up on one side without moving them.

Steel frypan MINERAL B

More about Emma :

Emma, Casserole & Chocolat
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After a career in industry, Emmanuelle decided to fully commit herself to her real passion — baking for her nearest and dearest.

She created her blog Casserole&Chocolat (www.casseroleetchocolat.fr) in 2017 and posts all her recipes there. These include sweet and savoury treats and breads, all using a traditional approach and local and seasonal produce. Emmanuelle has a gourmet openness to world cuisine and fills her baking with accents redolent of spices to take your taste buds on a journey.

Emmanuelle has collaborated with De Buyer for several years now, using their innovative utensils in her baking.

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