Smashed Gyozas knusprig gebraten

Smashed gyozas are a clever and modern take on traditional dumplings, offering all the savory flavor and satisfying crunch without the time-consuming intricate pleating. By using convenient store-bought wonton wrappers and a unique smashing technique, you can achieve maximum surface area for pan-frying, resulting in an exceptionally crispy base. This recipe is perfect for those who want a quick Asian-fusion meal that doesn't compromise on texture or taste.

Merken

Whether you're looking for a crowd-pleasing appetizer for a dinner party or a fast weeknight dinner for the family, these gyozas deliver a punch of ginger, garlic, and sesame oil in every bite. The combination of steaming and frying ensures the pork filling is juicy and the wrappers are perfectly tender yet golden-brown.

Ingredients

• 200 g ground pork (or chicken)
• 1 cup napa cabbage, finely shredded
• 2 green onions, finely sliced
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp ginger, grated
• 1/2 tsp sugar
• 1/4 tsp black pepper
• 16 store-bought wonton wrappers
• 2 tbsp neutral oil (e.g., canola or sunflower)
• Water, as needed
• 2 tbsp soy sauce (for sauce)
• 1 tbsp rice vinegar (for sauce)
• 1 tsp chili oil (optional)
• 1/2 tsp toasted sesame seeds

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Instructions

Step 1

In a bowl, combine ground pork, napa cabbage, green onions, garlic, soy sauce, sesame oil, ginger, sugar, and black pepper. Mix thoroughly until well combined.

Step 2

Lay out wonton wrappers on a clean surface. Place 1 heaping teaspoon of filling in the center of each wrapper.

Step 3

Moisten the edges of each wrapper with a little water. Fold the wrapper over the filling to form a half-moon; press gently to seal. Flatten slightly with your palm to smash the dumpling.

Step 4

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Place half the dumplings in the pan, flat side down, and cook for 2-3 minutes until golden.

Step 5

Add 2 tablespoons water to the pan and cover immediately. Steam for 2-3 minutes until the wrappers are tender and the filling is cooked through.

Step 6

Remove the lid and cook for another 1 minute to re-crisp the bottoms. Repeat with remaining dumplings and oil.

Step 7

Mix all dipping sauce ingredients in a small bowl.

Step 8

Serve gyozas hot with the dipping sauce.

Zusatztipps für die Zubereitung

To ensure the best results, make sure to flatten the dumplings evenly so they cook at a consistent rate. Using a large nonstick skillet is essential to prevent the delicate wrappers from sticking and tearing during the frying and steaming process.

Varianten und Anpassungen

You can easily adapt this recipe by substituting ground pork with chicken, turkey, or even tofu for a vegetarian option. For extra texture and nutrients, try adding finely chopped mushrooms or grated carrots to the filling mix.

Serviervorschläge

Serve these gyozas immediately while they are still hot and crispy. Garnish with a sprinkle of freshly chopped chives or cilantro to add a pop of color and freshness that complements the savory soy and vinegar dipping sauce.

Merken

With their perfect balance of crispy bottoms and tender, savory centers, these smashed gyozas are a testament to how simple techniques can transform basic ingredients into a gourmet experience. Enjoy your homemade dumplings with friends and family for a truly satisfying meal.

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Fragen & Antworten zum Rezept

→ Was sind Smashed Gyozas?

Smashed Gyozas sind eine Variante traditioneller japanischer Teigtaschen, die nach dem Füllen flachgedrückt werden. Durch diese Technik entstehen in der Pfanne größere knusprige Flächen, während die Füllung innen saftig und zart bleibt.

→ Kann ich die Füllung anpassen?

Ja, das Schweinefleisch lässt sich hervorragend durch Hähnchen, Pute oder Tofu ersetzen. Für zusätzliche Textur können fein gehackte Pilze oder Karotten in die Füllung gemischt werden.

→ Wie lange bleiben Gyozas frisch?

Fertig gekochte Gyozas sollten am gleichen Tag verzehrt werden für optimalen Geschmack. Ungekochte Teigtaschen können für bis zu zwei Monate im Gefrierschrank aufbewahrt werden - einfach direkt aus der Gefriertruhe kochen.

→ Welche Pfasse eignet sich am besten?

Eine große Antihaft-Pfasse mit Deckel ist ideal für Gyozas. Der Deckel ist wichtig für den Dampfschritt, bei dem die Teigtaschen schonend garen, bevor der Deckel entfernt wird für die letzte knusprige Phase.

→ Wie mache ich die Dipp-Soße schärfer?

Für mehr Schärfe erhöhe die Menge an Chilöl oder füge fein gehackte frische Chilischoten hinzu. Ein Spritz Limettensaft und etwas Honig runden die Geschmacksbalance perfekt ab.