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Gyozas with black mushrooms
l'Essentiel
Easy - 40 Min
- Dish type : Black mushrooms
- Difficulty : Easy
- Preparation time : 40 min
- Cooking time : 10 min
- Recipe family : Asian cuisine
- Cost : €6.40
Shopping List
| Ingredients | Quantity | Price |
|---|---|---|
| Champignons Noirs séchés | €6.40 |
Ingredients (4 servings)
GYOZA DOUGH
- 200 g flour
- 2 g salt
- 110 g water
STUFFING
- 50 g Borde dried black mushrooms
- 300 g pork meat
- 1/4 Chinese cabbage
- 1 garlic clove
- 10 g soy sauce
- 30 g sesame oil
- 10 g sunflower oil
- Salt and pepper
Preparation
- Gyoza dough: mix all the ingredients together and leave the dough to rest while you prepare the filling.
- Rehydrate the dried black mushrooms following the instructions on the packaging. Reserve the rehydration water.
- Finely chop the Chinese cabbage and garlic. Blend the meat with the oils, soy sauce, and seasoning. Add the cabbage and garlic to the stuffing.
- Roll out the dough thinly (about 1 mm). Use a cookie cutter or a glass to get sheets about 8 cm in diameter.
- Place a teaspoon of filling in each gyoza sheet. Moisten the edges and shape the gyoza.
- Strain the water used to rehydrate the black mushrooms and bring to the boil.
- Cook the gyozas in the rehydration water. When they become transparent, set aside.
- Heat a little sesame oil in a frying pan and place the gyozas in it. Leave to brown for 2 minutes and serve.
- You can serve the gyozas with soy sauce or another sauce of your choice.
Enjoy!
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