CLASSIC PORK AND CABBAGE GYOZAS
Crispy on the outside and juicy on the inside, gyozas are one of the most popular snacks in Japanese cuisine. Originally from China, these dumplings have conquered palates around the world thanks to their balance of flavour, texture and versatility. Today we'll show you how to make the most classic version: pork and cabbage gyozas, using authentic gyoza pastry from EURASIE & FRÈRES, which is perfect for its elasticity and softness, ensuring impeccable sealing and perfect cooking.
Prepare the filling. In a large bowl, mix the minced pork with the cabbage, chopped spring onion, grated garlic and ginger. Add the soy sauce, sesame oil, a pinch of salt and pepper. Mix well until all the ingredients are combined. Set aside in the fridge for about 15 minutes.
Fill the gyozas. Place a gyoza wrapper on the palm of your hand. Add a teaspoon of filling to the centre. Moisten the edge with water, fold in half and seal by pleating one side to give it its characteristic shape.
Cook them in the traditional way. Heat a little oil in a non-stick frying pan. Place the gyozas in the pan and brown them on the bottom (2-3 minutes). Add half a glass of water and cover immediately so that they steam (5-6 minutes). Remove the lid and allow the water to evaporate until the bottom is crispy again.
Serve hot, accompanied by a dipping sauce made with soy sauce, rice vinegar and a few drops of sesame oil.
