Gyozas have originated in Chinese cuisine and are known as dim-sum. They differ from Japanese gyozas due to the way they are made. While dim-sum is simply steamed, gyozas are pre-fried to toast before being steamed.
These “empanadillas” are usually served with a sauce that is prepared with rice vinegar and sesame oil. To achieve a softer texture on top of the gyoza, after going through the iron, a little water is added.
Their elaboration is quite similar to our typical empanadillas. First, the dough is prepared and then we fill it with different ingredients: meat, vegetables and even seafood. Once each of the pieces is filled, it is closed and sealed in a similar way to a dumpling.
For the dumplings:
- 200 gr of minced pork
- 400 grams of cabbage
- 1 spring onion chopped as fine as possible
- 1 grated garlic
- Pasta sheets for gyozas (sold in oriental supermarkets)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon of sake
- a pinch of pepper
For the sauce:
- 50 ml of rice vinegar
- 50ml soy sauce
Boil the cabbage in abundant water with a splash of oil and a pinch of salt until it softens (approximately one minute).
Drain the cabbage and finely chop it together with the spring onion and grated garlic.
Add the minced meat, soy sauce, sesame oil, sake and pepper. Mix well with your hands until the meat is compact.
Spread the sheets of gyoza paste on the kitchen surface and place a ball of the meat mixture on it (1-2 tablespoons).
With the finger soaked in water we paint the edge of the dough and fold it in half making small folds with the dough.
Pass through a pan with a few drops of oil and fry until golden brown on each side.
In a steaming pot With a lid, put water in the pot and place a cabbage leaf and steam for about 7 minutes or until well cooked.
We serve in the same steam container along with the rice vinegar sauce and soy sauce mixed in equal parts.