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Gyoza (Japanese dumplings)
1 h active | 1 h 20 m total
Nutrition facts per serving:
  • Energy in kcal about 74
  • Fat about 3g
  • Carbohydrates about 8g
  • Protein about 4g
This is needed
This is needed for 20 pieces
Dough
  • 200 g white flour
  • 1 pinch salt
  • 1.25 dl water
Filling
  • 1 garlic clove, finely chopped
  • 1 tbsp toasted sesame oil
  • 1 red chilli, deseeded, finely chopped
  • 1 tsp ginger, finely grated
  • 200 g minced meat (pork)
  • 80 g shelled, raw prawns, finely chopped
  • 150 g Chinese cabbage, thinly sliced
  • 1 spring onion incl. green part incl. green part, cut into thin rings (incl. green part)
  • 1 tbsp black sesame seeds
  • 100 g carrots, finely chopped
  • 3 tbsp soy sauce
  • 2 tbsp lime juice
To cook/steam
  • toasted sesame oil for frying
  • 2 dl water
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And that's how it's done
And that's how it's done
Dough
Mix the flour and salt in a bowl. Pour in the water, knead into a smooth dough, cover and leave to rest at room temperature for approx. 20 mins.
Filling
Heat the oil in a frying pan, sauté the garlic, chilli and ginger, add the mince and prawns, cook briefly. Add the cabbage, carrots, spring onions and sesame, cook for approx. 3 mins. Add the soy sauce and lime juice, mix.
To shape
Shape the dough into 2 rolls, each approx. 20 cm. Cut each roll into 10 equal pieces. On a lightly floured surface, roll out the pieces of dough into circles (each approx. 12 cm in diameter). Place 1 tablespoon of filling in the centre of each piece of dough, brush with a little water, press the edges together using your thumb and forefinger.
To cook/steam
Heat a little oil in a wide non-stick frying pan. Fry the gyoza in batches for approx. 3 mins. Add 100 ml of water per batch, cover and steam for approx. 6 mins.; do not lift the lid.