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Step 1
For the grilled gyoza recipe, soak 2-3 mushrooms in warm water with a pinch of sugar and the prawns in fresh water. Mix the 0 flour with a pinch of salt and sugar and 150 g of boiling water, obtaining an elastic mixture. Let it rest in a cloth soaked in hot water for 30′.
Step 2
Blanch the cabbage leaves in lightly salted boiling water for 2′, cool them in cold water, drain them, squeeze them well and chop them.
Step 3
Chop the chives, bacon, squeezed mushrooms, spring onions, 15 g of peeled ginger and 2 blanched garlic cloves separately.
Step 4
Drain the prawns, chop them and mix them with the pork pulp and bacon; add garlic, ginger, mushrooms, spring onions, chives, 2 tablespoons of soy sauce, 2 of sesame oil, 1 of potato starch, 1 of miso, 1 teaspoon of Sichuan pepper.
Step 5
Divide the dough into 4 loaves, then into 2cm pieces, then make balls, working on a floured surface. Then roll them out with a small rolling pin into thin disks and pass them onto a floured plate, then place them on a tray.
Step 6
Fill the discs with the filling, wet the edges and close them by pinching them and overlapping the folds to obtain the typical decoration.
Step 7
Place them in the pan with a drizzle of peanut oil, cook for 1′, then add a splash of water, cover and cook for 5-6′. Make a cream by mixing a little mustard, sugar and water: it should be served alongside the ravioli. Also dissolve some in a small bowl with soy sauce and rice vinegar.
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