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Pink gyoza with chicken and prawns
 
 
25 ServingsPTM75 min

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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Directions

  1. Heat the beet juice just to the boil and mix with the flour and salt.
  2. Knead until a smooth dough. This takes approx. 5 min. Cover with cling film and let sit for 30 min. Covered.
  3. 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.
  4. Mix the chicken with the shrimp, spring onions, garlic, ginger, sesame oil and rice vinegar.
  5. Sprinkle with salt and pepper. Let alone until use.
  6. 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.
  7. 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.
  8. Keep the deeds that you do not use under a clean damp tea towel.
  9. Place a little filling in the middle of one ground and brush the dough around lightly with water.
  10. Fold the dough double so that there is a semi-circle and press only in the middle.
  11. Fold the front of the left side in 3-4 folds and repeat with the front of the right side.
  12. The back of the half moon remains smooth. Repeat with the rest of the dough and the filling.
  13. Heat the rice oil in a non-stick frying pan with a non-stick coating and add about 12 gyoza's.
  14. Fry the gyoza on one side for 3 minutes on medium to medium heat until golden brown and crispy.
  15. Pour the boiling water. Let steam for 5 minutes with the lid on the pan.
  16. Remove the lid until 5 minutes until all the moisture evaporates. Repeat with the rest of the gyoza's.
  17. Make a dipping sauce from the rest of the rice vinegar, 2 tbsp lime juice, 1 tsp rack and serve.


Nutrition

75Calories
Sodium2% DV40mg
Fat5% DV3g
Protein6% DV3g
Carbs3% DV9g
Fiber4% DV1g

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