GYOZA
With Beamy plant-based mix for Bolognese sauce
Gyoza
With Beamy plant-based mix for Bolognese sauce
ingredients
For the dough
350 g 00 flour
- 160 g warm water
- Salt to taste
for the filling
- 90 g of Beamy mix for Bolognese sauce
- 1 spring onion
- 1 carrot
- Half savoy cabbage
- 200 ml water
- EVO oil
- Soy sauce
- Salt and pepper to taste
- Ginger powder (or fresh)
PROCEDure
For the dough:
Pour the flour into a bowl, pour in the salt and warm water. Start kneading with the help of two chopsticks, and when the mixture has started to come together, transfer it to a work surface sprinkled with flour and continue kneading. Form a loaf and place it to rest for 30' in a bowl, covered with a dish towel.
For the filling:
Pour the contents of the Beamy mix into a bowl. Combine 200 ml water and 2 tablespoons EVO oil and mix until smooth. Coarsely chop the spring onion, carrot, and savoy cabbage and chop with a blender. Heat two tablespoons of oil in a skillet and sauté the vegetables.
Add the previously rehydrated Beamy mince, soy sauce (4-5 tablespoons), ginger (one teaspoon), a pinch of salt, and a sprinkle of pepper and cook for about 8 minutes, continuing to stir. Once ready, transfer to a bowl.
While the filling is cooling, roll out the dough with a rolling pin or with the help of a sheeter to a thickness of about 1 mm. Using a pastry cutter, cut out disks about 8 cm in diameter. Place a spoonful of filling, in the center of each disc and close the dumplings by hand or by helping yourself with a Chinese dumpling mold. If the dough should dry out, moisten the edges with a little water to make it easier to close.
Cooking your gyoza:
- With steam: Get a steamer, line the bottom with a savoy cabbage leaf and lay the gyoza well spaced out on top. In a pan bring water to a boil and then place the steamer inside and cover with a lid. Allow to cook for about 8 minutes.
- Grilled: In a nonstick frying pan, heat a drizzle of oil and place the gyoza in it, with the ends facing up, well spaced apart. Brown them a couple of minutes, until a nice crust has formed on the bottom of them. Pour a little water into the bottom of the pan, close with the lid and let them cook until the water has evaporated completely.
PROCEDure
For the dough:
Pour the flour into a bowl, pour in the salt and warm water. Start kneading with the help of two chopsticks, and when the mixture has started to come together, transfer it to a work surface sprinkled with flour and continue kneading. Form a loaf and place it to rest for 30' in a bowl, covered with a dish towel.
For the filling:
Pour the contents of the Beamy mix into a bowl. Combine 200 ml water and 2 tablespoons EVO oil and mix until smooth. Coarsely chop the spring onion, carrot, and savoy cabbage and chop with a blender. Heat two tablespoons of oil in a skillet and sauté the vegetables.
Add the previously rehydrated Beamy mince, soy sauce (4-5 tablespoons), ginger (one teaspoon), a pinch of salt, and a sprinkle of pepper and cook for about 8 minutes, continuing to stir. Once ready, transfer to a bowl.
While the filling is cooling, roll out the dough with a rolling pin or with the help of a sheeter to a thickness of about 1 mm. Using a pastry cutter, cut out disks about 8 cm in diameter. Place a spoonful of filling, in the center of each disc and close the dumplings by hand or by helping yourself with a Chinese dumpling mold. If the dough should dry out, moisten the edges with a little water to make it easier to close.
Cooking your gyoza:
- With steam: Get a steamer, line the bottom with a savoy cabbage leaf and lay the gyoza well spaced out on top. In a pan bring water to a boil and then place the steamer inside and cover with a lid. Allow to cook for about 8 minutes.
- Grilled: In a nonstick frying pan, heat a drizzle of oil and place the gyoza in it, with the ends facing up, well spaced apart. Brown them a couple of minutes, until a nice crust has formed on the bottom of them. Pour a little water into the bottom of the pan, close with the lid and let them cook until the water has evaporated completely.
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