Habe für einen ausgefallenen Freund etwas Ausgefallenes gemacht – Benny Blanco. Dies sind Wagyu-Gyoza mit knuspriger Spitze und garniert mit Kaviar.
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Category
Dinner
Servings
6
Prep time
60 minutes
Cook time
10 minutes
Made something a little fancy for a fancy friend - Benny Blanco. These are wagyu gyoza with a crispy lace and topped with caviar.
Ingredients
- 500g (1.1 lbs) high-grade Wagyu, finely diced (or fatty pork mince)
- 1/2 head Napa cabbage, thinly sliced
- 2 spring onions, diced
- thumb-sized piece of ginger, peeled and grated
- small bunch of chives, finely sliced
- 3 tbsp soy sauce
- 1 packet gyoza wrappers
- 1 tbsp cornflour
- 1 tbsp flour
- Caviar - as much as you want
Directions
To make the gyoza filling, blanch the sliced cabbage in boiling water for 30 seconds. Drain and rinse under icy cold water to stop the cooking process.
- In a bowl, mix together the Wagyu, cooked cabbage, spring onions, ginger, chives, and soy sauce.
- Take just under a tablespoon of the filling and place it in a gyoza wrapper, ensuring it's sealed tightly.
- Arrange your gyozas on a tray dusted with cornflour.
- To make the slurry, mix the cornflour with the flour and add about 3 tablespoons of water.
- In a pan (that you have a lid for), over medium heat, use some of the leftover Wagyu fat to render and grease the pan.
- Add the gyozas, achieving a golden colour on the bottom. Then pour in your slurry and quickly cover with the lid.
- Steam the gyozas for 3-4 minutes before carefully turning them out onto a plate.
- Finish by placing generous spoonfuls of caviar on top of each one. Enjoy!
