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Pisto manchego gyozas

Pisto manchego gyozas

Tiempo de preparación5 minsTiempo de cocina5 minsTiempo total10 mins
INGREDIENTS (Makes 40 gyoza)
 40 gyoza wrappers
  cabbage
 ½ handful spring onions
 500 g minced pork
 2 garlic cloves
 Ginger (same amount as garlic)
 1 tablespoon sake (or white wine)
 1 teaspoon sesame oil
 2 tablespoons soy sauce
 1 pinch of salt
 1 pinch pepper
 Extra virgin olive oil
INGREDIENTS (gyoza sauce)
 ¾ soy sauce
 ¼ rice vinegar (komezu 米 酢)
METHOD
1

Grate the garlic and ginger.

2

Mix all ingredients in a large bowl with the pisto manchego. Add the sake, sesame oil, soy sauce and a pinch of salt and pepper.

3

To stuff the gyoza, make a ball with the mixture and place it in the centre of the wrapper. Wet half of the circumference of the inner perimeter of the wrapper and fold over to meet the other edge to make a half moon shape. Press both sides together with a fork, then using your finger make small pinch like impressions on the edge to seal the gyoza in a crest shape leaving the base flat.

Category

Ingredients

INGREDIENTS (Makes 40 gyoza)
 40 gyoza wrappers
  cabbage
 ½ handful spring onions
 500 g minced pork
 2 garlic cloves
 Ginger (same amount as garlic)
 1 tablespoon sake (or white wine)
 1 teaspoon sesame oil
 2 tablespoons soy sauce
 1 pinch of salt
 1 pinch pepper
 Extra virgin olive oil
INGREDIENTS (gyoza sauce)
 ¾ soy sauce
 ¼ rice vinegar (komezu 米 酢)

Directions

METHOD
1

Grate the garlic and ginger.

2

Mix all ingredients in a large bowl with the pisto manchego. Add the sake, sesame oil, soy sauce and a pinch of salt and pepper.

3

To stuff the gyoza, make a ball with the mixture and place it in the centre of the wrapper. Wet half of the circumference of the inner perimeter of the wrapper and fold over to meet the other edge to make a half moon shape. Press both sides together with a fork, then using your finger make small pinch like impressions on the edge to seal the gyoza in a crest shape leaving the base flat.

Pisto manchego gyozas
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