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Receta de Gyozas de pulpo

Gyozas are among the most popular and basic dishes of Japanese cuisine. It may seem like a challenging recipe, but you’ll see for yourself how simple they are to make and how everyone loves them, even kids.

What’s more, you can delight your guests as—although the classic gyozas can have different fillings—octopus gyozas are by and large quite unusual and are not as easy to find as the traditional recipe you can find anywhere. Here are all the steps for this recipe.

  • For sharing:  4 servings
  • Difficulty: Moderate
  • Time: 50 min
  • Ideal for: Starter/ One-dish dinner
  • Calories: 47 Kcal/unit

There are three types of Japanese dumplings. The yaki gyoza (the most popular in Japan), which is first pan-fried and then steamed afterwards. The other type is the age gyoza, which is deep fried, leaving the wrapper crispy. And last but not the least is the sui gyoza, with the dumplings boiled in water or broth.

This recipe is for the most common type, the yaki gyoza. For the dough, you can buy ready-made wrappers at specialty shops. Here’s how to make them as they’re not that easy to find.

STEPS TO MAKE OCTOPUS YAKI GYOZA

Ingredients

Ingredients for 4 servings:

FOR THE DOUGH:

250 g of flour.
100 ml of hot water.
A pinch of salt.
1 tablespoon of sesame oil.

FOR THE FILLING:

2 precooked octopus tentacles el Rey del Pulpo (300-400 g)
100 g of cabbage.
1 spring onion and 1 garlic.
a piece of peeled ginger.
1 tablespoon of soy sauce.
Sesame oil.

DIPPING SAUCE:

5 tablespoons of soy sauce.
2 tablespoons of rice vinegar.
A few drops of hot sauce.

METHOD OF PREPARATION

  • The first thing to do is to prepare the dough for our Japanese dumplings. To do this, we dissolve the salt in the hot water, pour it over the flour, add the oil and knead until we get a homogeneous dough, it will take approximately 10 minutes. We let it rest in the fridge for at least half an hour, covered with plastic wrap.
  • Meanwhile, make the filling. Chop in a food processor all the ingredients in brunoise; chives, garlic, ginger and cabbage (very small cubes).
  • Then, add the ingredients in a bowl with the cooked octopus, also minced, the soy sauce and a tablespoon of sesame oil. Mix well and reserve.
  • Now, it’s time to form the gyozas. Take the dough out of the fridge, divide it into 4, take one part and cover the other 3 again, divide it into portions of about 15 g, make a ball with each portion and extend it with a rolling pin until obtaining a disc of very thin dough. Place a tablespoon of filling in the center.
  • To close the octopus gyozas, wet the edge with a little water, fold the wrapper in half and seal the edges together using your fingers, while pinching them closed. Arrange them on a baking parchment-lined tray to make them easier to pick up later on.
  • In a frying pan with a splash of oil, brown the gyozas on one side. Then add 60 ml of water, cover and leave to cook until all the water evaporates (about 4 minutes).
  • Uncover, add a teaspoon of oil and leave a couple more minutes so they get a nice golden-brown color to them.
  • Mix the ingredients for the dipping sauce in a bowl and serve immediately.
  • This dish can be eaten as a starter or a one-dish dinner. If you try this recipe, you can be sure that it’ll be a great hit!

 

If you like trying different recipes, you may be interested in the octopus poke bowl or octopus with hummus.

 Did you like our recipe for octopus gyozas? Rate it!

[Total: 4   Promedio: 5/5]

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