Spanish-style Gyoza

Ingredients

While the original Japanese Gyoza features a filling of ground pork, cabbage, and garlic, our Spanish adaptation incorporates traditional Spanish ingredients such as chorizo, Manchego cheese, and smoked paprika. The flavors are further enhanced with a touch of saffron, giving these dumplings a distinct Spanish flair. 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) chorizo, finely chopped 100g (3.5 oz) chorizo, finely chopped
• 50g (1.8 oz) Manchego cheese, grated 50g (1.8 oz) Manchego cheese, grated
• 1 cup (150g) cabbage, finely shredded 1 cup (150g) cabbage, finely shredded
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1/2 teaspoon saffron threads 1/2 teaspoon saffron threads
• 1/4 cup (60ml) chicken broth 1/4 cup (60ml) chicken broth
• 1 tablespoon olive oil 1 tablespoon olive 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

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 22g (Total), 8g (Saturated)
• Carbohydrates: 12g (Total), 1g (Sugars)
• Protein: 20g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the ground pork, chorizo, Manchego cheese, cabbage, garlic, smoked paprika, saffron threads, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Place a gyoza wrapper on a clean surface and spoon about 1 tablespoon of the filling onto the center of the wrapper.
3. 3.
   Moisten the edges of the wrapper with water and fold it in half, creating a half-moon shape. Pinch the edges together to seal the gyoza.
4. 4.
   Repeat the process with the remaining wrappers and filling.
5. 5.
   Heat olive oil in a large skillet over medium heat. Add the gyoza and cook for 2-3 minutes, until the bottoms are golden brown.
6. 6.
   Pour the chicken broth into the skillet and cover with a lid. Allow the gyoza to steam for 5-6 minutes, or until the filling is cooked through.
7. 7.
   Remove the lid and continue cooking for another 1-2 minutes, until the bottoms of the gyoza become crispy.
8. 8.
   Serve the Spanish-style Gyoza hot, with your favorite dipping sauce or salsa.

Treat your ingredients with care...

• Chorizo — Use a high-quality chorizo for the best flavor. If you prefer a milder taste, choose a mild chorizo variety.
• Manchego cheese — Opt for aged Manchego cheese for a stronger and nuttier flavor. If unavailable, you can substitute it with another hard cheese like Pecorino or Parmesan.

Tips & Tricks

• To achieve a crispy texture, make sure to cook the gyoza on medium heat until the bottoms turn golden brown before steaming.
• Serve the Spanish-style Gyoza with a tangy tomato salsa or a spicy aioli for an extra kick of flavor.
• If you prefer a vegetarian version, substitute the ground pork and chorizo with a mixture of mushrooms and tofu.

Serving advice

Serve the Spanish-style Gyoza as a tapas dish, alongside other Spanish delicacies like patatas bravas and Spanish tortilla. Garnish with fresh parsley or cilantro for a pop of color.

Presentation advice

Arrange the Spanish-style Gyoza on a platter, neatly lined up and garnished with a sprinkle of smoked paprika. Serve with small bowls of dipping sauce or salsa on the side.