JapaneseItalian
Rice Gyoza
by Chef in Camicia · 306K subscribers on YouTube
Homemade gyoza made with rice paper instead of dough, filled with a Sardinian-style potato and cheese filling, served with a soy-maple dipping sauce.
- Prep
- 45 min
- Cook
- 5 min
- Total
- 50 min
- Servings
- 20
- Difficulty
- easy
Ingredients
13 items- 40 pcsRice Paper
- 4 pcsPatate Grandi
- 1 cloveGarlic
- Pecorinoto taste
- Mintto taste
- Saltto taste
- Pepperto taste
- Sesame Oilfor frying
- Soy Saucefor dipping sauce
- Maple Syrupfor dipping sauce
- Chili Pepperto taste, flakes or fresh
- Sesame Seedsfor dipping sauce
- Spring Onionfinely chopped, for dipping sauce
Method
- Soak rice paper sheets in water for a few seconds until softened.
- Overlap two sheets. If square, cut into four pieces; if round, divide into four wedges.
- Form a circle (if using squares) or fold the angles, then fold into a half-moon shape and seal with a few pleats.
- Heat sesame oil in a hot pan. Place the gyoza in the pan and cook until the bottom is golden and crispy.
- Prepare the dipping sauce: mix soy sauce, maple syrup, chili flakes, sesame seeds, and chopped scallion.
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.
