- For 24 gyoza person
- Preparation 30 min.
Wash, peel and finely dice the carrot, leek, spring onion and shiitake mushrooms. Transfer the mixture to a mixing bowl. Add the finely diced garlic and ginger and mix them in. Then add two tablespoons of soy sauce and one tablespoon of toasted sesame oil. Season to taste. Cut the Isigny Sainte-Mère Tomme de Normandie into small cubes of around 0.5cm and add the cubes to the mixture.
Place one tablespoon of the mixture in the centre of one of the gyoza wrappers. Dampen the interior edge of the dough. Bring together the edges of the dough to make a semi-circle.
Close just the top of the gyoza by pinching around a centimetre of the dough at the top of the semi-circle with your fingers.
Begin folding the gyoza at the right-hand edge: fold about a half-centimetre of dough from the right to the left, then pinch the fold to seal the upper and lower parts together. Continue the action, moving towards the centre of the semi-circle. Repeat the sealing process, now from the left-hand edge of the gyoza.
Finish by pinching gently several times along the top of the gyoza, so that it doesn’t open during cooking.
Fry the gyoza for around 3 minutes in a frying pan, with a drizzle of olive oil, at a high heat. Lower the heat, add 100ml of water to the frying pan, cover with a lid and allow to cook until the water has evaporated. The gyoza are cooked when the dough begins to turn translucent.