Nouvelle Gyoza

Ingredients

Nouvelle Gyoza takes the traditional Japanese dumplings to new heights by incorporating unique ingredients and refining the presentation. The filling is elevated with gourmet ingredients, and the dumplings are delicately arranged on the plate, creating an aesthetically pleasing dish. The flavors are balanced and nuanced, showcasing the sophistication of Nouvelle cuisine. We alse have the original recipe for Gyoza, so you can check it out.

• 250g (8.8 oz) ground pork 250g (8.8 oz) ground pork
• 100g (3.5 oz) shrimp, finely chopped 100g (3.5 oz) shrimp, finely chopped
• 1/2 cup cabbage, finely shredded 1/2 cup cabbage, finely shredded
• 2 green onions, finely chopped 2 green onions, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 30 gyoza wrappers 30 gyoza wrappers
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1/2 cup water 1/2 cup water

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 15g (Saturated Fat: 4g)
• Carbohydrates: 12g (Sugars: 1g)
• Protein: 17g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the ground pork, chopped shrimp, shredded cabbage, green onions, minced garlic, grated ginger, soy sauce, sesame oil, salt, and black 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.
3. 3.
   Moisten the edges of the wrapper with water. Fold the wrapper in half, creating a half-moon shape, and pinch the edges to seal.
4. 4.
   Repeat with the remaining wrappers and filling.
5. 5.
   Heat vegetable oil in a large non-stick skillet over medium heat. Add the gyoza in a single layer, flat side down. Cook for 2-3 minutes, or until the bottoms are golden brown.
6. 6.
   Pour water into the skillet, cover with a lid, and steam for 5 minutes, or until the gyoza are cooked through and the water has evaporated.
7. 7.
   Remove the lid and continue cooking for an additional 1-2 minutes to crisp up the bottoms.
8. 8.
   Serve the Nouvelle Gyoza hot, garnished with a sprinkle of chopped green onions.

Treat your ingredients with care...

• Ground pork — Use lean ground pork for a healthier option.
• Shrimp — Ensure the shrimp is finely chopped to distribute the flavor evenly.
• Cabbage — Finely shred the cabbage to create a delicate texture.
• Gyoza wrappers — Keep the wrappers covered with a damp cloth to prevent them from drying out.

Tips & Tricks

• For a crispy texture, pan-fry the gyoza for an additional minute after steaming.
• Experiment with different fillings, such as adding mushrooms or water chestnuts for extra crunch.
• Serve with a dipping sauce made from soy sauce, rice vinegar, and a touch of sesame oil.
• To save time, prepare the filling in advance and assemble the gyoza just before cooking.
• Freeze any leftover gyoza for a quick and delicious snack or meal.

Serving advice

Serve Nouvelle Gyoza as an appetizer or as part of a multi-course Nouvelle cuisine meal. Arrange the gyoza on a beautiful plate, garnished with microgreens or edible flowers for an elegant touch.

Presentation advice

Arrange the Nouvelle Gyoza in a visually appealing pattern on the plate. Consider using a contrasting sauce or drizzle to create artistic strokes. Garnish with a sprinkle of chopped green onions for a pop of color.