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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
- 
                                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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