Gyoza

Recipes of Mass and Pastas

Japanese Cooking

Ingredients serves 4

For the Gyoza Sauce

• 2 tablespoons sesame oil
• 2 tablespoons soy sauce
• 2 tablespoons white wine vinegar
• ½ teaspoon chili powder

For the filling

• ½ cabbage, cooked and chopped
• ½ lb shrimp, cooked and chopped
• ½ lb pork loin, finely chopped
• ½ lb chicken, boned and chopped
• 1 clove garlic, minced

For the dough

• ½ cup lukewarm water
• 1 cup all-purpose flour
• ½ teaspoon saltOil for browning

Preparation

1 The sauce: mix the sauce ingredients until well-blended and reserve.

2 The fittings: mix ? of the cabbage and garlic to each meat for three separate fillings.

3 The dough: mix the dough ingredients until the consistency is firm; roll dough out thinly. Cut the dough into 3 inch circles and fill with the reserved mixtures. Moisten the edges of the dough with warm water, fold in half and join the edges. Cook the dumplings in boiling water for 3 minutes; drain, dry, and brown them in hot oil. Serve with reserved gyoza sauce.

Wine Pairing

Advice of Wine to combine

Suggest from Sommelier

These little shrimp- and pork-filled dumplings are flavorful but delicate and combine well with a fruity, almost sweet white wine with a friendly texture, such as the most recent vintage of a varietal Chardonnay.