For the filling
Ground pork (300g)
2 teaspoons of sugar (10g)
3 sprigs of finely chopped chives
¼ finely chopped cabbage (150g)
1 grated garlic clove
4 tablespoons of soy sauce (60ml)
1 tablespoon rice vinegar (15ml)
1 piece of grated ginger (10g)
½ finely grated carrot (40g)
For assembly
20 disks of ready-made gyoza dough
For finishing
3 tablespoons of Soya Sunflower Oil (45ml)
For the sauce
3 tablespoons of shoyu (45ml)
Juice of 1 lemon
Chives to taste
For the filling
Mix all the ingredients and set aside in the fridge.
To assemble
Place 20g of filling in the center of the dough, brush with a little water to seal, and close like a pastry. Repeat the process for the rest of the filling.
Put a little water in a large frying pan, add the guiozas and cover so that they steam.
When the water is almost dry, add the Soya Sunflower Oil and let it brown.
Mix the shoyu with the lemon to make the sauce, add spring onions. Serve immediately
Tip: if you can't find ready-made pasta, you can make it yourself:
Mix 2 cups of wheat flour (240g), 1 cup of rice flour (125g) and ½ teaspoon of salt with 1 and ¼ cups of warm water (300ml). Knead until the dough is homogeneous and releases from the hand. Wrap the dough in plastic wrap and leave to rest for 1 hour.
Yield: 20 guiozas
