Homemade gyozas with meat and vegetables

How about learning how to make homemade beef and vegetable gyozas? 

And I don't know if it happens to you, but I was not clear about the difference between sim sum, dumplings and gyozas. I'll tell you very briefly:

• The dim sum son los equivalentes a nuestras tapas en China, cualquier pequeña ración que, tradicionalmente, acompañaban el te pero actualmente a cualquiera hora el día. Su significado es ” pequeño bocado que toca el corazón”.
• The dumpling, sin embargo, son una clase de dim sum, ya que son bocados envueltos en masas, como una empanadilla o un rollito,  y cuya variedad es enorme, pues se pueden cocinar al vapor, fritos, hervidos, y según su forma y cómo se elaboren reciben distintos nombres.
• The gyoza, es el dumpling japonés. Así es como lo llaman en Japón y a diferencia de en China, se hacen al vapor con un toque de plancha al final para que queden dorados y ligeramente crujientes por un lado o la base.

I hope I have explained myself well!

INGREDIENTS:

• 300 gr de carne picada de ternera o mixta con cerdo
• 1 Chinese onion
• A piece of cabbage (half a glass)
• 1 leek
• 1 cube fresh ginger
• 1 clove garlic
• 1 chili pepper (optional)
• 4 tablespoons sunflower oil
• 50 ml soy sauce
• 50 ml chicken or beef broth
• 2 cucharadas de salsa de ostras (opcional)
• Sesame oil
• Pimienta Sichuan o negra
• Salt
• Sesame
• Wonton Paste Sheets

STEP BY STEP RECIPE:

1. The first thing we will do is to chop the leek, garlic, ginger and

   

   fry it in the sunflower oil over medium heat in the pan. We can add a chili pepper if we want to give an extra spicy touch to our gyozas.
2. En un bol ponemos la carne picada, y añadimos el sofrito, una pizca de sal, un poco de pimienta de Sichuan o  en su defecto pimienta fresca, la salsa de soja y de ostras,  el caldo y unas gotitas de aceite de sésamo ( que si no tienes tampoco es prescindible).
3. Chop the spring onion very finely including the fresh green part of the stalk or cabbage and add it to the meat as well. This is to give a crunchy touch to the stuffing.
4. Now, with the help of a dessert spoon, put a little meat in the center of each wonton sheet, and close it with the hand upwards, joining the 4 corners and pressing the whole edge in the form of a little bag (see the photos). This is in the case that the sheets are square, but if they are round you could close it in a half moon in the form of dumplings.
5. We are almost ready with our homemade meat and vegetables gyozas. In a frying pan, put a drizzle of oil, place all the gyozas and pour a little water (a finger thick), so that the water only reaches less than half the height of the gyozas. Turn the heat on high and cover. The gyozas will steam for about 5 minutes. Remove the lid and let the water evaporate. At the end you will hear sizzling as they will be toasting underneath because of the oil we put in or the oil released by the meat as it cooks. At this point observe that they do not burn, we want them to be lightly browned. To do so, check with the help of a spatula.
6. Turn off the heat, and sprinkle a little sesame seeds on top. Serve with rice tres delicias for example, and you will have a complete lunch or dinner. Accompany with a bowl of soy sauce for dipping the gyozas.

Isn't it so complicated? You can visit homemade meat and vegetables gyozas will be a homemade novelty that will please the whole family.

I remind you that on my instagram @cocinayviajes podréis encontrar más recetas y vídeo recetas, maravillosos viajes y mis recomendaciones gastronómicas para que descubráis nuevos destinos, restaurantes y productos maravillosos.

With all my love,

Mireia Alum