Haute Cuisine Gyoza

Ingredients

While the original Japanese gyoza is known for its simplicity and bold flavors, this haute cuisine adaptation focuses on refined techniques and elegant presentation. The filling is elevated with premium ingredients, and the dumplings are meticulously crafted to create a visually stunning dish. We alse have the original recipe for Gyoza, so you can check it out.

• 250g (8.8 oz) high-quality ground pork 250g (8.8 oz) high-quality ground pork
• 100g (3.5 oz) fresh shrimp, finely chopped 100g (3.5 oz) fresh shrimp, finely chopped
• 50g (1.8 oz) foie gras, diced 50g (1.8 oz) foie gras, diced
• 2 tablespoons truffle oil 2 tablespoons truffle oil
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon finely chopped chives 1 tablespoon finely chopped chives
• 1/4 teaspoon white pepper 1/4 teaspoon white pepper
• 30 gyoza wrappers 30 gyoza wrappers
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 100ml (3.4 fl oz) chicken stock 100ml (3.4 fl oz) chicken stock

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 22g (Saturated Fat: 7g)
• Carbohydrates: 10g (Sugars: 1g)
• Protein: 21g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the ground pork, chopped shrimp, foie gras, truffle oil, soy sauce, sesame oil, grated ginger, minced garlic, chopped chives, and white pepper. Mix well until all ingredients are evenly incorporated.
2. 2.
   Place a gyoza wrapper on a clean surface. Spoon about 1 tablespoon of the filling onto the center of the wrapper. Moisten the edges of the wrapper with water, then fold it in half to create a half-moon shape. Pleat the edges of the wrapper to seal the gyoza. Repeat with the remaining wrappers and filling.
3. 3.
   Heat the vegetable oil in a large skillet over medium heat. Add the gyoza and cook until the bottoms are golden brown, about 2-3 minutes.
4. 4.
   Pour the chicken stock into the skillet, cover, and reduce the heat to low. Allow the gyoza to steam for 5-6 minutes, or until the filling is cooked through.
5. 5.
   Remove the lid and increase the heat to medium-high. Cook for an additional 2-3 minutes, or until the bottoms of the gyoza are crispy.
6. 6.
   Serve the haute cuisine gyoza hot, garnished with additional chives and a drizzle of truffle oil.

Treat your ingredients with care...

• Foie gras — Ensure the foie gras is well-chilled before dicing to maintain its shape and texture.
• Truffle oil — Use a high-quality truffle oil to enhance the flavor of the gyoza.
• Gyoza wrappers — Keep the wrappers covered with a damp cloth to prevent them from drying out while assembling the gyoza.
• Chives — Finely chop the chives just before using to retain their freshness and vibrant color.
• Chicken stock — Use homemade chicken stock or a high-quality store-bought version for the best flavor.

Tips & Tricks

• For an extra touch of luxury, garnish the gyoza with edible gold flakes.
• Experiment with different dipping sauces, such as a truffle-infused soy sauce or a citrusy ponzu sauce.
• To achieve a perfectly crispy bottom, make sure the skillet is hot before adding the gyoza.
• Serve the gyoza on a bed of microgreens or edible flowers for an elegant presentation.
• If foie gras is not available, substitute it with diced mushrooms for a vegetarian option.

Serving advice

Serve the haute cuisine gyoza as an appetizer or as part of a tasting menu. Arrange the gyoza on a beautiful platter or individual plates, garnished with fresh chives and a drizzle of truffle oil. Encourage guests to savor each bite and appreciate the delicate flavors and textures.

Presentation advice

Arrange the gyoza in a visually appealing pattern, such as a circle or a fan shape, on the serving platter. Add a sprinkle of edible gold flakes for a touch of elegance. Place a small dipping sauce bowl in the center of the platter for easy access.