Japanese dumplings

Ingredients for the dough:

• 300 g type 1 flour
• 100 g warm water
• 1 pinch of salt

Ingredients for the filling:

• 250 minced pork
• fresh or pickled ginger
• 1 carrot
• 1/2 onion
• 1 slice green cabbage or celery
• soy sauce
• Opus – Emozioneolio blended extra virgin olive oil

Preparation:

1. First finely chop the onion, carrot and cabbage or celery and add to the minced meat.
2. Add grated or finely chopped ginger.
3. Pour in the soy sauce, mix all the ingredients and leave to marinate for about 30 minutes.
4. Make the dough by combining flour, water and salt.
5. Form a smooth, elastic ball.
6. Leave the dough to rest for about 30 minutes too, then roll out thinly and cut circles using a glass or pastry cutter.
7. Put some filling in each circle and fold into a half-moon, pressing the edges firmly to keep the filling inside.
8. Heat a pan with a drizzle of extra virgin olive oil and add the gyoza.
9. Brown for a few minutes on each side, then add a splash of water and cover so that the filling cooks thoroughly too.
10. After about 5/7 minutes, they are ready to serve with a drizzle of uncooked Opus Blend extra virgin olive oil and a small bowl of soy sauce.

The pairings shown are those of the original recipe. For the oils currently available, see Our oils.