Seafood Gyoza

Recipe

Step 1

Peel and finely chop the ginger, the clove of garlic and the spring onion.

Step 2

Carefully drain the seafood mix and chop with a knife

Step 3

Finely slice the cabbage leaves and wilt in 1 tbsp. of peanut oil for 5 minutes. Set aside to cool. Mix all the ingredients together in a bowl and add the sugar, the soy sauce and the sesame oil. Mix thoroughly. Place a sheet of gyoza dough in front of you and put approx. 15 g of filling in the middle. Fold the sheet over on itself to contain the filling and close the edges with a dampened finger to form a hermetic seal.

Step 4

Heat the remaining peanut oil in a frying pan and carefully put in the gyozas, arranged quite snugly together. Fry them. When the bottom is browned, add 10 cl of water, cover and cook for another three minutes over a medium heat.

 

♥To be enjoyed with Palmer & Co La Réserve Nature.

Ingredients

• 1 pack of gyoza dough
• 1 spring onion
• 1 knob of ginger
• 1 clove of garlic
• 3 Chinese cabbage leaves
• 200 g of frozen seafood mix
• 3 tbsp. of soy sauce
• 1 tsp. of sugar
• 4 tbsp. of peanut oil
• 1 tbsp. of sesame oil