{"id":14928,"date":"2021-09-15T09:31:28","date_gmt":"2021-09-15T08:31:28","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2021\/09\/15\/japanische-gyoza-dumplings-japanese-gyoza-dumplings\/"},"modified":"2024-10-24T11:57:33","modified_gmt":"2024-10-24T03:57:33","slug":"japanische-gyoza-dumplings-japanese-gyoza-dumplings","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2021\/09\/15\/japanische-gyoza-dumplings-japanese-gyoza-dumplings\/","title":{"rendered":"Japanische Gyoza Dumplings \u2013 Japanese Gyoza Dumplings"},"content":{"rendered":"

Gyoza sind die typischen Japanische Gyoza Dumplings. Sie sind den Chinesischen \u00e4hnlich, aber nicht genau gleich, eher etwas leichter! Ich finde, sie sind etwas einfacher zu machen und sehr lecker. Sie nehmen Teil an der Kulinarischen Weltreise von Volkermampft<\/a> . Man serviert sie mit einer Dipping Sauce mit Wasabi und Soja Sauce und etwas eingelegtem Ingwer!<\/p>\n

************<\/p>\n

Gyoza are typical Japanese dumplings. They are similar to the Chinese ones however I think they are lighter. I also think they are a bit easier to make, but very delicious! They are part of the culinary world travel event from Volkermampft<\/a>. They are served with a dipping sauce made from Wasabi, soy, and pickled ginger. <\/em><\/p>\n\n

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\"Japanische<\/figure>\n<\/div>\n\n

F\u00fcr 25 St\u00fcck:
25 fertige Gyoza Bl\u00e4tter (ich verwende dieselben wie die f\u00fcr Chinesische Dumpling)
3 Baby Wong Bok, Chinesischer Kohl
250 g Schweinehackfleisch
1 EL Geriebener Ingwer
1 Knoblauchzehe, gepresst
1 Fr\u00fchlingszwiebel, gehackt
2 EL Sonnenblumen\u00f6l
1 TL Sesam \u00d6l
2 TL Soja Sauce
\u00be TL Zucker
\u00bd TL Salz
Etwas Pfeffer<\/p>\n

Den Kohl kleinschneiden und ca. 1 Minute in siedendem Wasser blanchieren. Abgiessen und mit kaltem Wasser aussp\u00fchlen, dann alles Wasser gut herausdr\u00fccken. Nun den Kohl in einen Blender geben, das Fleisch dazu geben, und alle anderen Zutaten ausser den Gyoza Bl\u00e4ttern. Nun so lange Pulsen, bis alles eine Paste ist. Das kann man auch mit dem Handmixger\u00e4t machen, mit dem P\u00fcrierstab.
Die Dumplingbl\u00e4tter auf der Arbeitsfl\u00e4che auslegen und je 1 TL der F\u00fcllmasse darauf geben. Die Seiten des Dumplingblattes mit dem Finger nass machen und die Dumplings im Dreieck zusammenfalten, dabei gut mit beiden seitlichen Seiten der Daumen festdr\u00fccken. Dann auf beiden Seiten des Dreiecks je 2 Falten festdr\u00fccken. Die fertigen Dumplings auf ein Backpapier legen. So k\u00f6nnen sie im K\u00fchlschrank gelagert werden!
Zum Kochen etwas \u00d6l in einer flachen Pfanne erhitzen und die Gyoza darin 2-3 Minuten auf einer Seite braten. Dann 30 ml Wasser dazu geben, sofort Deckel auflegen und so lange d\u00e4mpfen bis das Wasser aufgebraucht ist. Sofort mit einer Dipping Sauce<\/a> servieren.
************<\/p>\n

For 25 Pieces:<\/em>
25 ready-made Gyoza wrappers (I use the ones for Chinese Dumplings)<\/em>
3 Baby Wong Bok, Chinese Cabbage<\/em>
250 g ground Pork<\/em>
1 tbsp Grated Ginger<\/em>
1 Clove of Garlic, pressed or grated<\/em>
1 Spring-onion, chopped<\/em>
2 tbsp Sunflower Oil<\/em>
1 tsp Sesame Oil<\/em>
2 tsp Soy Sauce<\/em>
\u00be tsp Sugar<\/em>
\u00bd tsp Salt<\/em>
some Pepper<\/em><\/p>\n

Chop the cabbage and blanch for 1 minute in boiling water. Drain and rinse with cold water, then press all liquid out. Put it into a blender and add the meat and all other ingredients except the gyoza wrappers. Pulse until all is a paste. You can also use the handheld immersion blender. <\/em>
Put the dumpling wrappers onto a working surface and add 1 tsp of the paste onto the middle of each wrapper. Wett he sides of the wrappers with water and fold them into a triangle. Press the sides well together! Them make two folds on each side of the dumpling. Put the dumplings onto a baking paper. You can store them in the fridge until cooking time! <\/em>
To cook heat some oil in a flat pan and fry them on one side for approx. 2-3 minutes. Then add 30 ml water, cover the pan with a lid and cook until the water has been used up. Serve with a dipping sauce.<\/a><\/em> <\/p>\n\n

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Petra aka Cascabel von Chili und Ciabatta mit Korokke \u30b3\u30ed\u30c3\u30b1- japanische Kroketten aus Kartoffeln und gebratenem Hackfleisch<\/a> und Enten Gyoza mit Hot Pot \u2013 Kamo Gyoza Nabe<\/a>
Wilma von Pane-Bistecca mit Chicken Karaage \u2013 frittiertes Huehnerfleisch Japanisch<\/a> und Miso Broccolini \u2013 Japanisches Gemuese<\/a> und Nasu Dengaku japanische Miso Auberginen<\/a> und Japanische Gyoza Dumplings<\/a> und  Spargel und Auberginen Tempura<\/a>  und Tamagoyaki \u2013 japanische Eierrolle<\/a>
Sonja von fluffig&hart mit H\u00e4hnchen Yakitori<\/a> und  Japanischer Milchpudding<\/a>
Cornelia von SilverTravellers mit Heilbutt Filet \u00e0 la Miso Glazed Seabass<\/a>
Ute von Wiesengenuss mit Japanische K\u00fcche \u2013 Saibling Karaage<\/a>
Simone von zimtkringel mit Nasu Dengaku \u2013 mit Miso glasierte Auberginen<\/a> und Miso-Ramen mit Pilzen und Zuckerschoten<\/a>
Kathrina von K\u00fcchentraum & Purzelbaum mit Japanische Pfannkuchen \u2013 Okonomiyaki<\/a>
Cornelia von SilverTravellers mit Okonomiyaki \u2013 herzhafte japanische Pfannkuchen<\/a> und  Teriyaki Lachs mit Sesam \u2013 einfaches schnelles Gericht aus Japan<\/a>
Britta von Brittas Kochbuch mit Ein paar Gedanken zu Japan<\/a> und Champignon-Tofu-Spie\u00dfe mit Edamamepesto<\/a>
Tina von K\u00fcchenmomente mit Kasutera \u2013 Castella Cake<\/a><\/p>\n\n\n\n

Michael von SalzigS\u00fcssLecker mit Okonomoiyaki-Puffer mit Tomatensalat und Wasabi-Vinaigrette<\/a> <\/p>\n\n\n\n

Volker von Volkermampft mit Gebackene Aubergine mit Sojasauce<\/a> und Japanische Hackb\u00e4llchen (Niku-dango) in S\u00fc\u00df-Saurer So\u00dfe<\/a>.<\/p>\n\n\n

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\"Japanische<\/figure>\n<\/div>\n\n
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\"\"<\/figure>\n<\/div>","protected":false},"excerpt":{"rendered":"

Gyoza sind die typischen Japanische Gyoza Dumplings. Sie sind den Chinesischen \u00e4hnlich, aber nicht genau gleich, eher etwas leichter! Ich finde, sie…<\/p>\n","protected":false},"author":5,"featured_media":161677,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[268,397,41,639,128,129,124,22,44,491,140,396,269,46,168,33,64],"tags":[131,127,26,493,52],"class_list":{"0":"post-14928","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-blogevent","8":"category-culinary-world-travel","9":"category-asia","10":"category-from-around-the-world","11":"category-dim-sum","12":"category-dumplings","13":"category-meat","14":"category-vegetables","15":"category-main-dishes","16":"category-japan","17":"category-garlic","18":"category-cabbage","19":"category-recipe-collection","20":"category-pork","21":"category-sesame","22":"category-snack","23":"category-starters","24":"tag-dumplings","25":"tag-meat","26":"tag-gemuse","27":"tag-japan","28":"tag-pork","29":"post_format-post-format-gallery"},"yoast_head":"\nJapanische Gyoza Dumplings \u2013 Japanese Gyoza Dumplings - Pane-Bistecca<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pane-bistecca.com\/en\/2021\/09\/15\/japanische-gyoza-dumplings-japanese-gyoza-dumplings\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:locale:alternate\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Japanische Gyoza Dumplings \u2013 Japanese Gyoza Dumplings\" \/>\n<meta property=\"og:description\" content=\"Gyoza sind die typischen Japanische Gyoza Dumplings. 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