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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.
150 ml of 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 Napa cabbage or cabbage.
1 spring onion.
A splash of extra virgin olive oil.
1 tablespoon of soy sauce.
Sesame oil.
A pinch of salt.

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 these Japanese dumplings. To do this, mix the ingredients together and knead until smooth. Wrap dough with plastic wrap and leave it to rest in the refrigerator for at least half an hour.
  • Meanwhile, make the filling. Brunoise the spring onion and sauté in a frying pan with a splash of oil until almost translucent.
  • Next, add the minced cabbage and sauté for a couple more minutes. Season to taste and set aside.
  • In a bowl, mix the diced octopus together with the soy sauce, sautéed cabbage and a tablespoon of sesame oil.
  • Now, it’s time to form the gyozas. Take the dough out of the refrigerator and, using a rolling pin, roll it out until very thin (lightly flour the surface beforehand to prevent sticking). Cut out circles measuring 10 cm in diameter and place a tablespoon of filling at 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.

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