Читать книгу Gyoza: The Ultimate Dumpling Cookbook - Paradise Yamamoto - Страница 18

[For 25 Pieces]

(about 2 cups / 400 g total)

Preparation time: 30 minutes

Use a heaping tablespoon (about ¾ oz / 20 g)

of meat mixture per dumpling.

6 oz (175 g) pork belly, finely chopped

6 oz (175 g) pork loin, minced to ⅛ to ¼ inch (3–6 mm)

2 teaspoons grated ginger

1 teaspoon sugar

1 teaspoon salt

1 teaspoon chicken broth

1 teaspoon coarse black pepper

1 tablespoon sesame oil

1 tablespoon Shaoxing rice wine

or sake

Chopped

Meat Filling

Basic Gyoza Dipping Sauce

While just a sprinkling of salt allows the gyoza’s flavor to shine brightest,

dipping sauce options are infinite. A good traditional sauce is composed

of soy sauce, rice vinegar and sesame oil, plus other optional ingredients.

4 tablespoons soy sauce

4 tablespoons rice vinegar

1 teaspoon sesame oil

⅛ teaspoon hot chili oil (optional)

1 teaspoon crushed garlic (optional)

1 teaspoon grated ginger (optional)

1 green onion (scallion), green and white parts, thinly sliced (optional)

Combine all ingredients and mix to combine. Let stand for 10 minutes

before using. Without optional ingredients, will keep indefinitely. With

optional ingredients, refrigerate and use within a week.

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