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Recette des yaki gyoza (raviolis frits)

Recette des yaki gyoza (raviolis frits)

Ces yaki gyoza délicieux (raviolis frits) sont croustillants à l’extérieur et juteux à l’intérieur !

Yaki Gyoza (raviolis frits)
Votes: 3
Évaluation: 5
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Cuisine Chinoise
Temps de Cuisson 40 minutes
Le temps de repos de la farce n'est pas inclus dans le temps de cuisson.
Portions
gyoza
Traducteur mimi01590
Cuisine Chinoise
Temps de Cuisson 40 minutes
Le temps de repos de la farce n'est pas inclus dans le temps de cuisson.
Portions
gyoza
Traducteur mimi01590
Votes: 3
Évaluation: 5
Vous:
S'il vous plaît laissez 5 étoiles si vous aimez la recette! 🙂
Add to Meal Plan
Add to Meal Plan:
This recipe has been added to your Meal Plan
Ingrédients
Farce à gyoza
  • 120 g viande de porc hachée
  • 100 g feuilles de chou
  • 50 g oignons
  • 50 g ciboule de chine (ou ciboulette chinoise) nira
  • 1/2 cuillère à soupe sauce soja
  • 1/2 cuillère à café sucre
  • un peu de poivre
  • 1 cuillère à soupe Sake
  • 1/2 cuillère à soupe huile de sésame
  • 1 cuillère à soupe fécule de pomme de terre
  • 1 cuillère à café ail râpé
  • 1/2 cuillère à café gingembre râpé
  • 1/2 cuillère à soupe sauce d'huître ou 1 cuillère à café de base à bouillon chinois
autres ingrédients
  • 25 Feuilles à gyoza
  • 1 cuillère à soupe huile de sésame
  • farine à gâteau ou ordinaire (T45 ou T55) pour plan de travail
sauce à gyoza
  • 1 cuillère à soupe vinaigre de riz noir (ou vinaigre noir chinois) ou de vinaigre ordinaire (de riz)
  • 1 cuillère à café sauce soja
  • Huile pimentée Sichuan rayu, facultatif
  • huile de sésame facultatif
* 1 cuillère à soupe (càs) = 15 ml, 1 cuillère à café (càc) = 5 ml
Instructions
  1. Préparez les ingrédients pour les gyoza. Coupez la feuille de chou en lamelles. Hachez-la en morceaux de 2-3 mm (1/8 inch).
    Préparez les ingrédients pour les gyoza. Coupez la feuille de chou en lamelles. Hachez-la en morceaux de 2-3 mm (1/8 inch).
  2. Coupez le morceau d'oignon en tranches fines en gardant les racines attachées. Hachez l'oignon en morceaux de 2-3 mm (1/8 inch).
    Coupez le morceau d'oignon en tranches fines en gardant les racines attachées. Hachez l'oignon en morceaux de 2-3 mm (1/8 inch).
  3. Hachez les tiges de la ciboulette chinoise d'abord. Coupez ensuite les feuilles en deux et hachez-les. Râpez la gousse d'ail et le gingembre.
    Hachez les tiges de la ciboulette chinoise d'abord. Coupez ensuite les feuilles en deux et hachez-les. Râpez la gousse d'ail et le gingembre.
  4. Préparez la farce des gyoza. Malaxez le porc haché dans un bol jusqu'à ce qu'il soit un peu gluant. Ajoutez la sauce soja, le sucre, le poivre, le salé, l'huile de sésame, la fécule de pomme de terre, l'ail râpé, le gingembre râpé et la sauce d’huître au porc haché.
    Préparez la farce des gyoza. Malaxez le porc haché dans un bol jusqu'à ce qu'il soit un peu gluant. Ajoutez la sauce soja, le sucre, le poivre, le salé, l'huile de sésame, la fécule de pomme de terre, l'ail râpé, le gingembre râpé et la sauce d’huître au porc haché.
  5. Malaxez bien le mélange de porc. La pâte doit être collante comme vous pouvez voir dans la vidéo pour rester bien juteuse quand elle sera cuite.
    Malaxez bien le mélange de porc. La pâte doit être collante comme vous pouvez voir dans la vidéo pour rester bien juteuse quand elle sera cuite.
  6. Ajoutez le chou haché, l'oignon et la ciboulette chinoise au mélange. Mélangez juste assez pour incorporer.
    Ajoutez le chou haché, l'oignon et la ciboulette chinoise au mélange. Mélangez juste assez pour incorporer.
  7. Couvrez le bol avec du film alimentaire. Laissez reposer au frigo 30 min pour que les saveurs du porc et des légumes se mélangent bien.
    Couvrez le bol avec du film alimentaire. Laissez reposer au frigo 30 min pour que les saveurs du porc et des légumes se mélangent bien.
  8. Fourrez les gyoza. Saupoudrez de la farine sur une feuille de papier cuisson pour éviter que les gyoza colle. Cela va aussi donner aux gyoza plus de croustillant.
    Fourrez les gyoza. Saupoudrez de la farine sur une feuille de papier cuisson pour éviter que les gyoza colle. Cela va aussi donner aux gyoza plus de croustillant.
  9. Prenez une cuillère de farce et placez-la au milieu d'une feuille de la pâte à gyoza.
    Prenez une cuillère de farce et placez-la au milieu d'une feuille de la pâte à gyoza.
  10. Humidifiez les bords de la pâte à gyoza.
    Humidifiez les bords de la pâte à gyoza.
  11. Refermez la pâte à gyoza et créez des plis sur un côté. C'est un exemple de comment fourrer les gyoza et vous pouvez faire comme vous voulez.
    Refermez la pâte à gyoza et créez des plis sur un côté. C'est un exemple de comment fourrer les gyoza et vous pouvez faire comme vous voulez.
  12. Placez les gyoza sur le papier cuisson.
    Placez les gyoza sur le papier cuisson.
  13. Préparez la sauce à gyoza. Versez le vinaigre noir et la sauce soja dans un bol. Mélangez un peu.
    Préparez la sauce à gyoza. Versez le vinaigre noir et la sauce soja dans un bol. Mélangez un peu.
  14. Faites cuire les gyoza. Faites chauffer l'huile de sésame dans une poêle sur feu moyen. Placez la moitié des gyoza dans la poêle. Laissez un peu de place entre les gyoza pour qu'ils ne collent pas entre eux.
    Faites cuire les gyoza. Faites chauffer l'huile de sésame dans une poêle sur feu moyen. Placez la moitié des gyoza dans la poêle. Laissez un peu de place entre les gyoza pour qu'ils ne collent pas entre eux.
  15. Versez de l'eau bouillante jusqu'à ce qu'ils soient à moitié immergés.
    Versez de l'eau bouillante jusqu'à ce qu'ils soient à moitié immergés.
  16. Couvrez et faites cuire sur feu moyen-fort pour environ 5 à 6 minutes.
    Couvrez et faites cuire sur feu moyen-fort pour environ 5 à 6 minutes.
  17. Quand l'eau est évaporée et que les gyoza commencent à griller, retirez le couvercle. Ajoutez de l'huile de sésame entre les gyoza et couvrez. Laissez cuire pour 1 à 2 minutes.
    Quand l'eau est évaporée et que les gyoza commencent à griller, retirez le couvercle. Ajoutez de l'huile de sésame entre les gyoza et couvrez. Laissez cuire pour 1 à 2 minutes.
  18. Quand le dessous devient bien doré, coupez le feu et retirez les gyoza avec une spatule.
    Quand le dessous devient bien doré, coupez le feu et retirez les gyoza avec une spatule.
  19. Placez les gyoza sur une assiette avec le le dessous dessus. Vous pouvez ajouter du rayu (huile pimentée) ou de l'huile de sésame à la sauce des gyoza à votre goût.
    Placez les gyoza sur une assiette avec le le dessous dessus. Vous pouvez ajouter du rayu (huile pimentée) ou de l'huile de sésame à la sauce des gyoza à votre goût.
Notes

La farce non cuite peut rapidement se gâter même si elle est gardée au frigo donc faites-la cuire le plus vite possible. Cette recette peut être un bon accompagnement pour des nouilles ramen.

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Hi, this may be interesting you: Recette des yaki gyoza (raviolis frits)! This is the link: https://cookingwithdog.com/fr/recipe/yaki-gyoza-fried-dumplings/