Gyozas (Japanese fried dumplings)

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Let the dough package thaw. Carefully peel off 30 sheets, place them on top of each other and cover. Refreeze the rest of the dough sheets. For the dip, stir mayonnaise, yoghurt and wasabi powder until smooth

2. 2

   For the filling, wash and finely chop the prawns. Clean or peel the vegetables, wash and chop them very finely. Sort the sprouts, wash them hot and let them drain. Peel ginger and grate finely. Peel garlic and chop finely. Mix prepared vegetables, shrimps, ginger, garlic and sesame seeds in a bowl. Whisk the egg, add to the prawn mixture with soy sauce and rice wine and mix well

3. 3

   Place 3-4 pastry sheets next to each other on the work surface and brush the edges with a thin layer of water. Place 1-1 1/2 teaspoons of shrimp filling in the middle of each pastry sheet. Place the dough pockets one after the other with the filling facing upwards. Fold the dough sheets into half moons and press one edge to the other in 4-6 small folds. Press the edges of the dough firmly

4. 4

   Heat oil in portions in a large coated pan with lid. Fry the gyozas in portions side by side on the folded side for 2-3 minutes until golden brown. Add 100 ml water, cover and steam for about 5 minutes. Pour off any excess water and fry the gyozas on the underside again until crispy, remove

5. 5

   Arrange gyozas, serve with wasabi mayonnaise and soy sauce

6. 6

   Waiting time approx. 45 minutes

Nutrition Facts

KCAL
100 kcal

CARBS
7 g

FATS
6 g

PROTEINS
3 g