INGREDIENTS:
Gyoza dough
240g all-purpose flour (or special gyoza flour if available)
1 tsp fine salt
150 ml water (or you can also use store-bought gyoza wrappers for convenience)
Lyonnais filling
100g ground pork
2 veal sausages from Bobosse
100g Chinese cabbage
1 leek
Chives
Minced garlic
Grated fresh ginger
2 tbsp soy sauce
1 tsp sesame oil
50 ml sake (optional)
Salt
Pepper
Chili pepper (optional)
PREPARATION
Gyoza dough
Sift the flour. Dissolve the salt completely in the water. Mix the water gradually with the flour. Knead until you get a smooth and soft dough. Chill for at least 1 hour. Roll out the dough and use a pasta machine, passing the dough through each setting until the last one. If you don't have one, try to roll the dough to a thickness of one millimeter.
Lyonnais filling
Start by finely chopping the cabbage and leek or use a food processor. Salt in a bowl and let it drain then dry (to avoid making the dough soggy). Finely chop, dice, grate all the ingredients (pork, andouillettes, chives, garlic). Mix all the ingredients in a bowl.
Gyoza Making
Take the dough and cut it into a circle about 9 cm in diameter with a cookie cutter (or with a glass for example). Flour the work surface, put a large teaspoon of filling in the center of the dough. Moisten the edge of the dough with water, fold it in half, stick the left edge and then fold a little dough to the left to create the typical gyoza lines.
Cooking
Brown the gyozas for a few minutes over high heat in vegetable oil. Then add about 8 cl of water (or vegetable stock or veal stock) and cover for about ten minutes for steaming (the water should completely evaporate).
Chef's tip: enjoy with a sauce (soy sauce, sesame oil, ginger and rice vinegar + optional chili)
Just take a look at this beautiful image! Let it bring a little joy to your day. 🌟😊
