Gyoza

Ingredients for 2 servings:

• 300 g minced meat, mixed
• 2 packs of frozen pasta sheets from the Asian store
• 1 piece(s) ginger root, grated, about thumb-sized
• 2 clove(s) garlic, squeezed
• 2 ½ tbsp soy sauce
• 1 tsp chili paste
• ½ lime(s), grated peel
• 1 tsp sesame oil, roasted
• 100 ml soy sauce
• 1 chili pepper(s)
• 1 tbsp sesame seeds
• ½ spring onion(s), chopped, only the white part

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Japanese dumplings in my personal freestyle style, makes 30 – 35 pieces

Thaw the dough sheets. Mix the ingredients for the dip, but only add the sesame seeds shortly before serving. Knead the remaining ingredients into a dough. Have a small bowl of water ready. I always prepare three dough sheets and then add a good teaspoon of the filling. Then, using your finger, moisten the dough sheet all around the edge (using the bowl of water) and fold the dough into a half-moon shape. It looks nice if you fold the rounded edge into a wave shape—it’s actually not necessary if you just press the edges together firmly enough. Place the dough sheets with the straight edge facing down, so that a base forms—this is important, as the gyoza will be fried later. Use this way to incorporate all the filling. Add a little oil to a non-stick pan and heat it up. “Place” the gyoza in the pan and fry until the bottom is nicely browned. Add about a centimeter of water and cover. Steam until the water has evaporated. Serve immediately with the dip. Tip: There are no limits to your creativity – you can also use vegetables in the filling, such as pak choi, Chinese cabbage, white cabbage, chard, or carrots. We like to make gyoza with just meat and serve it with a glass noodle salad with plenty of vegetables. The recipe makes enough for two people (30/35 pieces). It also makes a delicious appetizer, and this amount serves four. Prepared and covered with foil, they can be stored in the refrigerator for a few hours before pan-frying.