Gyoza

Gyoza are Japanese dumplings that can be filled in various ways, but one of the most common is the meat and vegetable filling. Here is a version of gyoza with a small Italian touch, also using some typical ingredients from our cuisine.

Ingredients for about 20-25 gyoza:

For the dough:

• 200 g of 00 flour
• 100 ml of hot water
• A pinch of salt

For the filling:

• 200 g of ground pork
• 150 g of Chinese cabbage (or savoy cabbage), finely chopped
• 1 tablespoon of extra virgin olive oil (Italian touch)
• 2 fresh scallions, finely chopped
• 1 clove of garlic, finely chopped
• A small piece of fresh ginger, grated
• 1 tablespoon of soy sauce
• 1 tablespoon of dry white wine (Italian addition)
• Salt and pepper to taste

Optional for the Italian touch:

• A pinch of chopped chili
• 1 tablespoon of grated Grana or Parmesan (to enhance the flavor)

Preparation

1. To prepare the dough, mix the flour with the salt and gradually add the hot water, kneading until you obtain a smooth and homogeneous mixture. Cover with a damp cloth and let rest for 30 minutes.
2. Meanwhile, prepare the filling by combining the ground pork with the Chinese cabbage, scallions, garlic, ginger, extra virgin olive oil, soy sauce, and white wine. Add salt, pepper, chili, and grated cheese if you want an extra Italian touch. Mix everything well.
3. Divide the dough into small portions, forming balls. Roll out each ball with a rolling pin to obtain thin discs.
4. Place a spoonful of filling in the center of each disc, fold into a half-moon shape by pinching the edges to seal well.
5. Cook the gyoza in a non-stick pan with a drizzle of oil: arrange them in the pan and add water to cover about one-third of the gyoza. Cover with a lid and cook over medium-high heat for about 7-8 minutes, until all the water has evaporated and you get a crispy base.
6. Serve hot with soy sauce diluted with a little sesame oil and, if you like, a bit of rice vinegar.

Fun Fact

In Japan, gyoza are a popular dish often enjoyed in izakaya (typical Japanese pubs) and were imported from China after World War II, adapting the Chinese jiaozi recipe to Japanese cuisine. Their popularity has exploded to the point that many regional variants have emerged, some of which include less traditional ingredients, just as we have done here with some Italian touches.