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pork gyoza


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Tempo de preparo

90 min(s)


30 servings

Wilson Nunes

  • Ingredients
  • Recipe
  • Japanese chard (julienne chopped)3 cup
  • Pork shoulder (ground with fat)300 g
  • Chives (finely chopped)1/2 cup
  • Refined salt (1 level spoon)1 tablespoon
  • Sugar (1 level spoon)1 tablespoon
  • Shoyo1 cup
  • Soybean oil1 tablespoon
  • Mirin sake1/4 cup
  • Tabasco Pepper1 coffee spoon
  • Wheat flour300 g
  • Tahiti lemon1 unit(s)
  1. Filling: Mix the Swiss chard, chives, ground pork, salt, sugar, 04 tablespoons of soy sauce and the soy oil (add this little by little until you get a pasty consistency). Tip: fry a small piece and see if it's salty. If necessary, adjust.
  2. Pasta: In a container place the wheat flour and 150 ml of boiling water. Mix everything and knead well until the dough is homogeneous and smooth. Rest this dough for 30 minutes and then make small balls (like gnocchi) and then, with a rolling pin, open these balls well until you get a very thin disc. (Thinner than pastry dough). Cut with a rim or mouth of a wide cup. (To get everything the same size).
  3. Mounting: Stuff the dough with little stuffing (otherwise it won't close) and glue it with a little water. (See images on Google or YouTube).
  4. To fry: Place 01 tablespoon of soy oil in a non-stick skillet and heat it a little over high heat. Place the gyozas and lower the heat. When you release it from the frying pan (you can't force it or it will break) put a little of a mixture made with 1 cup of water + 1 level tablespoon of cornstarch. Place on the sides of the skillet and let it drain all over the gyozas. Place a lid on top (to form steam) and leave for 5 to 7 minutes. To know the time, just try to take it off the frying pan. If it does, it's because it's ready. I usually turn all the gyozas and fry 1 minute on each side.
  5. Sauce to accompany: Mix 1/2 cup of soy sauce, 1/2 cup of mirin sake, 4 to 5 drops of Tabasco and the juice of 1/2 Tahiti lime. Add lemon zest and plenty of chives. (Cut as thinly as possible. To taste).

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