For about twenty gyozas
Ingredients
- 250 g minced pork (not too fatty)
- 15 ml grated fresh ginger
- 1 clove of garlic, chopped
- 3 green onions, cut diagonally (2 for the recipe, the 3rd for the final decoration)
- 15 ml of yuzu juice or lime juice
- 15 ml soy sauce + 60 ml for cooking
- Ground pepper, to taste
- 1 handful of fresh coriander leaves
- 1/2 pack of round dumpling sheets
- 30 ml of vegetable oil (canola, peanut, grape seed, sunflower, etc.)
- 125 ml of cold water
Preparation
- In a bowl, mix the following ingredients: ground pork, ginger, garlic, two green onions, yuzu juice, 15 ml of soy sauce and pepper.
- If you want to check the seasoning, take a teaspoonful of stuffing and cook it (in the microwave or in a pan) before tasting.
- Take a dumpling wrapper, moisten the edge with your finger, place a generous teaspoon of filling in the center, then close by pinching with your index finger and thumb in the middle of the dumpling. The thumb-side of the dough should remain smooth, while the folds will form on the opposite side (on the side of your index finger), on either side of the center. Once properly closed, the gyozas look like small purses and should stand upright. Repeat this process until you run out of ingredients.
- Let the ravioli rest on a tray in a cool place for at least 1 hour.
- In a pan, heat 2 tablespoons of oil.
- Place the ravioli in the pan and let the flat bottom side brown well.
- Add cold water, cover and cook until there is almost no water left at the bottom of the pan.
- Remove the lid, add the 60 ml of soy sauce, then spread it well by moving the pan to coat the ravioli.
- Divide the gyozas among bowls, add the cilantro leaves and the remaining green onion. Take out your chopsticks... and enjoy!
