filling ingredients - 200 pigs minced shrimp / Zurimi / tofu (optional)
- Chinese cabbage, finely shredded
- carrot, peeled and finely grated
- chives, finely chopped
- ginger, peeled and finely chopped
- garlic, finely chopped
- cornstarch sesame oil
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- Sake
- soy sauce
- sweet soy sauce, salt and pepper
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preparation
all filling ingredients in a bowl and mix thoroughly. Then, about 2 hours in the refrigerator.
ingredients for the dough 120ml for 30 gyoza
- 220g flour
- warm water
- a pinch salt a little oil for brushing
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flour with salt into a mixing bowl. Slowly pour the warm water to the flour, mix with a spatula, smooth knead. Dough into a ball, coat with oil lightly aussenrum, cover with a damp cloth and rest for about 20 minutes.
ingredients for the sauce
- 2 tablespoons Japanese soy sauce 1 tablespoon sake
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- 1 tsp sesame oil 2 tsp chili
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- ketchup 1 / 2 teaspoon sugar
Preparation all ingredients for the sauce, stir together, set aside. roll
dough on the work surface to a thin rod and share approximately 30 pieces. A piece of it and take a 10cm wide circle roll out. The filling in the middle.
The wrap dough and place the finished gyoza on the sheet and repeat the process remaining ingredients until they are spent.
bechichtete a pan on the stove. Ca. 1 / 2 cup broth to the pan and bring to a boil. When the broth is cooked gyoza in the pan to let steam, covered at high heat about 3 minutes until the water is almost dry. Then, give some oil in the pan and cook until the bottom of the gyoza buy a brown crust.
Gyoza Serve warm with the sauce warm possible so you are crunchy and fresh fried taste these ravioli best.
I use a variety of fillings, namely the vegetable filling (the picture above), shrimp filling, Fischtofufüllung and meat filling.
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