Pink gyoza with chicken and prawns

Name: pink gyoza with chicken and prawns
Cook time: 45 min
Total time: 75 min
Yield: 25
Cuisine: Asian
Ingredients: 175 ml beet juice; 250 g wheat flour extra to pollinate; 0,5 tl salt; 100 g fresh peeled pink shrimps; 2 forest outing; 1 toe garlic; 2 cm fresh ginger; 150 g minced chicken natural; 1 el sesame oil; 4 el rice vinegar; 2 el rice oil; 200 ml boiling water; 1 lime

Homemade purple Japanese dumplings with flour and beet juice and a filling of shrimps, spring onions, garlic, ginger and minced chicken with dip.

Ingredients

Kitchen Stuff

1 cling film
1 protrusion or glass (Ø 9 cm)
1 clean tea towel

Directions

Heat the beet juice just to the boil and mix with the flour and salt.
Knead until a smooth dough. This takes approx. 5 min. Cover with cling film and let sit for 30 min. Covered.
Meanwhile, cut the shrimp as finely as possible. Cut the spring onion into thin rings and finely chop the garlic. Peel and grate the ginger.
Mix the chicken with the shrimp, spring onions, garlic, ginger, sesame oil and rice vinegar.
Sprinkle with salt and pepper. Let alone until use.
Roll out the dough on a floured sheet to a piece of 1 to 1½ mm thick. Cut out circles of Ø 9 cm with the cutter.
Knead a ball of the remaining dough, roll out again into a piece of 1 to 1½ mm thick and make another circle. Repeat until you have 25 dry ground.
Keep the deeds that you do not use under a clean damp tea towel.
Place a little filling in the middle of one ground and brush the dough around lightly with water.
Fold the dough double so that there is a semi-circle and press only in the middle.
Fold the front of the left side in 3-4 folds and repeat with the front of the right side.
The back of the half moon remains smooth. Repeat with the rest of the dough and the filling.
Heat the rice oil in a non-stick frying pan with a non-stick coating and add about 12 gyoza's.
Fry the gyoza on one side for 3 minutes on medium to medium heat until golden brown and crispy.
Pour the boiling water. Let steam for 5 minutes with the lid on the pan.
Remove the lid until 5 minutes until all the moisture evaporates. Repeat with the rest of the gyoza's.
Make a dipping sauce from the rest of the rice vinegar, 2 tbsp lime juice, 1 tsp rack and serve.

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Nutrition

75Calories

Sodium2% DV40mg

Fat5% DV3g

Protein6% DV3g

Carbs3% DV9g

Fiber4% DV1g

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