Gyoza with Pork and Apple
Very fast and extremely tasty Japanese ravioli (gyoza). For this recipe a Philips slow juicer is used to make both the juice and the filling in only 3 minutes, with no need for knife skills. Feel free to experiment with different fillings and juices.
Ingredients
| 25 pcs | Gyoza wrappers | |
| 5-6 tbsp | 75–90 ml | Oil |
| 250 g | Ground beef (filling) | |
| 1 pc | Green apple | |
| 1/2 head | Onion | |
| 1 piece | Ginger, 3-4 cm piece | |
| 1 clove | Garlic | |
| 1 stalk | Spring onion | |
| 1 tsp | 5 ml | Soy sauce (filling) |
| 1 tsp | 5 ml | Oil (filling) |
| 1/2 tsp | 2.5 ml | Salt |
| 1/2 tsp | 2.5 ml | Black pepper |
| 2-3 tbsp | 30–45 ml | Soy sauce (sauce) |
| 1 tsp | 5 ml | Rice vinegar |
| 1/2 tsp | 2.5 ml | Chili flakes |
| 1 stalk | Spring onion (sauce) |
Instructions
- Juice the filling produce: with the Philips slow juicer, extract the juice from the apple, onion, garlic and ginger.
- Make the filling: in a bowl combine the ground meat with the pulp from the juiced produce and season with the oil, soy sauce, salt and black pepper. Mix well and let rest 15-20 minutes so the flavors blend.
- Fill the gyoza wrappers: put 1 tbsp of filling on each wrapper, brush the edges with water and fold in half, making 5 pleats along one side.
- Fry the gyoza: heat a lidded pan and heat the frying oil. Arrange the gyoza and cook over medium-high heat about 2-3 minutes until the bottoms turn a nice brown.
- Add the reserved juice: carefully pour in the juice from the produce (about 100 ml) and quickly cover with the lid.
- Steam until the liquid evaporates: cook another 5 minutes to steam and cook through the gyoza. Remove the lid and leave on the heat until the liquid evaporates.
- Serve hot with the dipping sauce (all sauce ingredients mixed together).