ChineseItalian
Buckwheat Gyoza with Leeks and Potatoes
by Chef in Camicia · 306K subscribers on YouTube
A special version of Chinese gyoza using buckwheat flour for the dough, filled with leeks and mashed potatoes, pan-fried until crispy.
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- medium
Ingredients
8 items- 100 gFlour
- 100 gBuckwheat Flour
- 100 gHot Water
- 100 gBoiled Potatoes
- 2 pcsLeeks
- 4 tbspSoy Sauce
- Seed OilAs needed
- Extra Virgin Olive OilFor cooking leeks
Method
- Mix 00 flour, buckwheat flour, and hot water. Knead until smooth. Let rest for 30 minutes.
- Boil potatoes and mash with a fork.
- Finely chop leeks and cook in a pan with olive oil. Turn off heat.
- Combine mashed potatoes with the cooked leeks, add soy sauce.
- Cut the dough into small pieces, form balls, and roll them out.
- Place a portion of filling in the center of each wrapper and fold into a half-moon shape.
- Cook the gyoza in seed oil until a crust forms. Then add water and cook for 5 minutes.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
