Saffron Gyoza
"Saffron Gyoza are much more than a simple appetizer: a true encounter between Japanese culinary tradition and a touch of Italian refinement! This Japanese Italian fusion will surprise you with a unique flavor. Discover the Gyoza recipe now, easy and quick to prepare in just 45 minutes!"
Dietary Information
Servings:
- 1
To prepare the saffron gyoza, first, on a pastry board, arrange the flour in a fountain. Put the saffron 1 and the water 2 and a pinch of salt inside. Mix with a fork 3.
- 2
Knead 4 until you get a smooth and homogeneous dough 5. Wrap it with plastic wrap and let it rest for 30 minutes 6.
- 3
Meanwhile, prepare the filling. Finely chop the cabbage 7, remove the hardest parts of the leek 8 and cut it into rounds 9.
- 4
Pour a drizzle of sesame oil into a pan, add the leek 10, the cabbage 11, salt and pepper 12. Sauté for a few minutes.
- 5
In a bowl, put the minced meat, pour in the soy sauce 13, the sake 14 and the sesame oil 15.
- 6
Also add the ginger 16, season with salt and pepper 17, then also add the sautéed cabbage and leek 18. Mix until all the ingredients are combined.
- 7
Roll out the dough 19, with a rolling pin or a pasta machine, until you get a thin sheet about 2-3 mm thick. With a pastry cutter, make some discs 20. Put a spoonful of filling in the center of each disc 21.
- 8
Fold the discs in half 22 and seal the edges well, creating the typical folds of this format 23 24.
- 9
In a pan, heat the sesame oil well, place the gyoza 25 and cook for a few minutes, until the base becomes golden. Add the water 26, cover with a lid 27.
- 10
Cook over medium heat for about 5-6 minutes, until the water has completely evaporated 28. Plate 29 and serve the saffron gyoza hot with soy sauce 30.
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