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María Lo is one of the winners of Masterchef who has had the greatest impact on the world of cooking. After winning the 10th edition of the programme, she is about to hand over the baton to a new winner, while she has been successful in collaborating with numerous brands in the gastronomic sector, as well as sharing her own recipes. The latest is a recipe for Japanese gyozas with traditional filling that is causing a sensation. The chef recently travelled to Japan, so she has the technique down pat. We show you her step-by-step below.
Japanese gyozas recipe by Maria Lo
Ingredients:
- For the dough:
- 100 g strong wheat flour
- 100 g of plain wheat flour
- 100 ml hot water
- Pinch of salt
- For the sauce:
- 40 ml soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- For the filling:
- 150 g duroc pork needle
- 5 fresh chopped shiitake mushrooms
- 74 g Chinese cabbage (with a pinch of salt)
- 2 grated garlic cloves
- 8 g peeled and grated ginger
- Stems of 3 spring onions, chopped
- 1 tbsp sesame oil
- 1/2 tbsp oyster sauce
- Salt and pepper to taste
Preparation:
- First prepare the dough. To do this, heat the water to boiling point. Put the two flours in a bowl with a pinch of salt and mix well. Add the hot water in 2-3 batches, stirring constantly.
- Put the dough on the table to work for about 5 minutes. Knead and leave to rest for 10 minutes covered by the bowl.
- Then knead again for a further 5 minutes, knead and leave to rest for another 10 minutes covered. Finally, roll out the dough into a churro shape and cut into 20 g pieces. Set aside for half an hour in a damp cloth.
- To prepare the filling, first cut the cabbage leaves into thin julienne strips, squeeze them well to break the fibre and sprinkle with a pinch of salt. Leave to stand for half an hour and drain well.
- In a bowl, place the minced meat, peeled and grated garlic cloves and freshly grated ginger and mix well. Next, finely chop the spring onion stalks and brunoise the mushrooms. Add all this to the bowl of meat, along with salt and pepper to taste.
- Add the soy sauce, sesame oil and oyster sauce and mix well again until everything is combined. Cover with cling film and leave to rest for half an hour. Maria Lo recommends making it the day before so that it sits overnight.
- Now comes the tricky part, according to the chef. You have to roll out the pieces of dough on the table, with a little flour so that it doesn’t stick and, with the help of a rolling pin, shape them as round as possible with a thickness of about 2-3 mm. Let each wafer rest on the damp cloth.
- Fill the wafers with a teaspoon and with a little water, seal them. If you want to get a bit more complicated, you can make folds in them.
- Pour a teaspoon of sesame oil into a non-stick frying pan, spread well and place the gyozas in it. Cook until golden brown.
- Add half a cup of boiling water to the pan while the gyozas are cooking and cover. Leave it like this for 2-3 minutes until the water is consumed and the dough is cooked. If you want them crispy, allow them to re-brown on the base.
- To prepare the sauce, put the sesame oil, soy sauce and rice vinegar in a bowl and mix well until half emulsified.
