Pan-fried gyoza with saffon cream

Ingredients (20 gyoza)

20 gyoza wrappers

For the filling
½ naba cabbage
1 small red onion
1 carrot
2 asparagus
1 clove garlic
1 cm ginger
1 tbsp nira (it can be replaced with leek or green onion)
½ tsp jalapeno
1 tbsp soy sauce
1 tbsp sake
1 tbsp extra-virgin olive oil
black pepper

For the cream
6 little potatoes
1 cm ginger
saffron
salt
black pepper
fresh thyme to garnish

Start by peeling and cutting the potatoes in cubes. Put them into a bowl with cold water to remove the excess starch. Set aside for at least 1 hour.

Prepare the filling chopping cabbage, onion, carrot and asparagus, then add garlic, ginger and jalapeno finely minced. Stir well with soy sauce, sake, extra-virgin olive oil. Season with black pepper and leave it to rest.

Meanwhile make the cream. Place potatoes in a pot and cover with water. Add ginger, saffron and salt. Cook until tender and smooth the cream using a blender.

Form gyoza placing a wrapper in the palm of your hand and putting a bit of filling in the center of it. Using your finger moist the edge of the wrapper with water. Fold it in half and pinch the top. Seal the wrapper pleating each side of dough.
Heat extra-virgin olive oil in a pan and place all the gyoza flat side down, forming a flower. Cook them on high heat until the bottom is brown. Add ¼ of cold water and turn down the heat to low. Cover the pan and steam them until the water is totally absorbed.

Serve gyoza immediately. Place them on a plate with saffron cream and decorate with black pepper and fresh thyme.

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4 comments
  1. silvana said:

    deve essere uno spettacolo

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