Alice is a French blogger, content creator and freelance food stylist and photographer from Toulouse. She has been running her blog since 2016. Ever since she was a child, she has been creeping around kitchens looking for delicious jam or sweet cake batter to bake. On her blog, she presents savoury and sweet recipes, drinks, and other ideas to recreate.
Ingredients for 20 gyozas
For the gyoza dough
250 g flour
15 cl boiling water
2 teaspoons salt
For the gyoza filling
1 small pumpkin
150 g cooked chestnuts
25 g walnuts
1 yellow onion
20 g yeast extract (paste)
Olive oil, salt, pepper, chili powder
Preparation of the dough and the filling
- Mix the flour and salt in a bowl. Pour in the boiling water and knead for about ten minutes until the dough is soft. Wrap the dough in plastic wrap and leave it to rest at room temperature for 1,5 hours.
- Peel and scoop out the pumpkin and steam the flesh. Puree the flesh and press through a cloth to remove excess water; the puree should be dense. Use 300 g for the rest of the recipe.
- In a pan, fry the chopped onion in a little olive oil with salt, chili, and pepper.
- Chop the chestnuts and walnuts and mix with the pumpkin puree, onion, and yeast extract. Adjust salt and pepper if necessary.
Assemble and cook the gyozas
- Divide the dough into 20 small balls and roll them out into discs 8 to 10 cm in diameter. Fill each disc with a teaspoon of filling, moisten the edges with a little water and fold the gyoza to create the characteristic little seams of the Chinese ravioli. Tip: For an even more savory taste, add a little yeast extract to the filling before closing the ravioli.
- Heat a little oil in a frying pan over medium heat. Fry the gyozas until golden and crispy. Add 1 tablespoon of water per gyoza to the pan and cook over medium heat until the water has evaporated.