Umis Gyoza

Mayumi posted her delicious qyozo recipe here earlier. Last month she found time to introduce me to the art of making gyoza.

So here again with more details for the beginners:

Cut Chinese cabbage and leek very thin, ad salt and let sit for some time. Squeeze (use a kitchen cloth for this).

For 30 pices:



1 tbs miso

1 tbs Sake

grated garlic

ingwer juice

mix all together.

Clean the shrimps 12 pices and ad 1 tbs maizena

Combine with the miso mixture and ad some sesame.

Meanwhile defrost the frozen dumpling skins (round shape)

Add 1 spoon of the mixture to the frozen dumpling skin. Use water for moistening the border.

And now comes the really difficult part fold the gyoza.

gyoza from coeur de sel on Vimeo.

Fry on on low heat in a mixture of sesame oil and olive oil (lid on). When they start to take colour ad 3 tbs water and cover let cook till golden.