Prawn gyoza & ponzu sauce
Prawn gyoza & ponzu sauce
People
For 2Preparation Time
1 hourWinery Pairing
Millésimé 2013
Ingredients
Dumpling Dough
- 250g flour
- 150g tepid water
- 1 teaspoonful salt
Filling
- 150g prawns
- 2 tablespoonfuls finely chopped green onion
- 1 tablespoonful grated ginger
- 1 teaspoonful chopped garlic
- 1 tablespoonful brown sugar
- 250g ground pork
- 1 teaspoonful corn starch
- 1 tablespoonful soya sauce
- 1 tablespoonful sesame oil
Ponzu Sauce
- 2 tablespoonfuls soya sauce
- 3 pinches of sugar
- 2 tablespoonfuls orange juice
- 1 tablespoonful lemon juice
- 1 teaspoonful dashi bouillon powder
- 1 tablespoonful finely chopped green onion
Recipe
Step 1: Dough
- Mix the ingredients in a salad bowl and knead for 10 min.
- Cover and leave to rest at room temperature for 30 min. Roll the dough into a sausage shape and cut into 18g lengths.
- Use a roller to form 1mm-thick circles and flour them generously so that they do not stick.
Step 2: Filling
Mix together all the ingredients and hand- knead them for 5 min.
Step 3: Folding
- Take a leaf of dough and put a teaspoonful of filling in the center. Close the edges by moistening with a finger, closing the dumplings like pyramid-shaped cartons.
- Cook in boiling water for 8 min.
Step 4: Ponzu Sauce
- Mix the ingredients. Set aside.
- Add a few sesame seeds and a drizzle of olive oil.
Step 5: Plating-Up
Arrange the gyozas on a plate and drizzle with ponzu sauce. Garnish with a few shoots and some finely chopped green onion.
Mumm Millésimé 2013
Mumm Millésimé 2013 is elegance transmuted into a singular vintage champagne. Candlelight illuminates a prestigious restaurant –imposing, yes, but intimate too, the ideal backdrop for the rare pleasure of sharing a most intriguing wine.
