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Jnghob09
Pink gyoza with chicken and prawns
Homemade purple Japanese dumplings with flour and beet juice and a filling of shrimps, spring onions, garlic, ginger and minced chicken with dip.
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Ingredients
Directions
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Heat the beet juice just to the boil and mix with the flour and salt.
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Knead until a smooth dough. This takes approx. 5 min. Cover with cling film and let sit for 30 min. Covered.
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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.
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Mix the chicken with the shrimp, spring onions, garlic, ginger, sesame oil and rice vinegar.
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Sprinkle with salt and pepper. Let alone until use.
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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.
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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.
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Keep the deeds that you do not use under a clean damp tea towel.
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Place a little filling in the middle of one ground and brush the dough around lightly with water.
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Fold the dough double so that there is a semi-circle and press only in the middle.
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Fold the front of the left side in 3-4 folds and repeat with the front of the right side.
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The back of the half moon remains smooth. Repeat with the rest of the dough and the filling.
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Heat the rice oil in a non-stick frying pan with a non-stick coating and add about 12 gyoza's.
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Fry the gyoza on one side for 3 minutes on medium to medium heat until golden brown and crispy.
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Pour the boiling water. Let steam for 5 minutes with the lid on the pan.
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Remove the lid until 5 minutes until all the moisture evaporates. Repeat with the rest of the gyoza's.
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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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