{"id":2571,"date":"2022-02-17T11:58:04","date_gmt":"2022-02-17T10:58:04","guid":{"rendered":"https:\/\/www.orientalmarket.es\/recetas\/?post_type=cp_recipe&p=2571"},"modified":"2024-07-03T11:57:47","modified_gmt":"2024-07-03T09:57:47","slug":"gyozas-japonesas","status":"publish","type":"cp_recipe","link":"https:\/\/www.orientalmarket.es\/recetas\/receta\/gyozas-japonesas\/","title":{"rendered":"Gyozas japonesas"},"content":{"rendered":"

Gyozas japonesas<\/h2>\n

Ingredientes<\/h3>\n
\n
Ingredientes para 52 piezas: <\/div>\n
Para fre\u00edr las gyozas: <\/div>\n
1<\/span> <\/span> paquete de envoltorios de gyoza (contiene 52 hojas) <\/span><\/div>\n
1<\/span> cuchara<\/span> aceite vegetal <\/a><\/span><\/div>\n
¼<\/span> taza<\/span> agua<\/span><\/div>\n
1<\/span> cucharilla<\/span> aceite de s\u00e9samo<\/a><\/span><\/div>\n
Relleno de las gyozas:<\/div>\n
340<\/span> grs<\/span> carne de cerdo molida <\/span><\/div>\n
23<\/span> <\/span> hojas de repollo<\/span><\/div>\n
2<\/span> <\/span> cebollas verdes<\/a><\/span><\/div>\n
2<\/span> <\/span> hongos shiitake<\/a><\/span><\/div>\n
1<\/span> <\/span> diente de ajo picado<\/span><\/div>\n
Condimentos:<\/div>\n
1<\/span> cucharilla<\/span> sake<\/a><\/span><\/div>\n
1<\/span> cucharilla<\/span> aceite de s\u00e9samo<\/a><\/span><\/div>\n
1<\/span> cucharilla<\/span> salsa de soja<\/a><\/span><\/div>\n
¼<\/span> cucharilla<\/span> sal kosher<\/span><\/div>\n
pimienta negra reci\u00e9n molida<\/a><\/span><\/div>\n
Salsa para las gyozas:<\/div>\n
1<\/span> cuchara<\/span> vinagre de arroz<\/a><\/span><\/div>\n
1<\/span> cuchara<\/span> salsa de soja<\/a><\/span><\/div>\n
⅛<\/span> cucharilla<\/span> la-yu (aceite de chile japon\u00e9s) (opcional) <\/span><\/div>\n<\/div>\n

Instrucciones<\/h3>\n
\n
Relleno de las gyozas:<\/div>\n
\n
\n

Retirar el coraz\u00f3n de 2-3 hojas de repollo y cortarlas en trozos muy peque\u00f1os.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Cortar 2 tallos de cebollas verdes a rodajas muy finas y 2 hongos shiitake en trozos peque\u00f1os. Picar 1 diente de ajo. <\/p>\n<\/div>\n<\/div>\n

\n
\n

Poner en un bol 340 g de carne de cerdo molida, repollo, cebolla verde, ajo y hongos shiitake. <\/p>\n<\/div>\n<\/div>\n

\n
\n

Agregar en el bol: un poco de jengibre rallado, 1 cucharadita de aceite de s\u00e9samo, 1 cucharadita de salsa de soja, 1 cucharadita de sake, \u00bc de cucharadita de sal kosher y pimienta negra reci\u00e9n molida y mezclar bien todo junto.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Amasar bien la mezcla con la mano hasta que quede p\u00e1lida y pegajosa. <\/p>\n<\/div>\n<\/div>\n

Elaboraci\u00f3n de las gyozas:<\/div>\n
\n
\n

Preparar las hojas para envolver las gyozas. Colocar una hoja en la palma de la mano y con la otra mano, no dominante, colocar una peque\u00f1a cantidad de relleno en el centro del envoltorio. <\/p>\n<\/div>\n<\/div>\n

\n
\n

Mojar el alrededor de la hoja con el dedo y doblar el envoltorio por la mitad hasta conseguir 4-5 pliegues. <\/p>\n<\/div>\n<\/div>\n

\n
\n

Una vez conseguidos los pliegues, pellizcar el centro con los dedos, presionar los pliegues y formar la gyoza.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Cubrir todas las gyozas con una envoltura de pl\u00e1stico y dejar reposar en el congelador hasta que est\u00e9n s\u00f3lidas. Al congelar las piezas se conservan m\u00e1s tiempo, m\u00e1ximo 1 mes.<\/p>\n<\/div>\n<\/div>\n

Fre\u00edr las gyozas:<\/div>\n
\n
\n

Poner 1 cucharada de aceite en una sart\u00e9n antiadherente y calentar a fuego medio. Cuando la sart\u00e9n est\u00e9 caliente, colocar la gyoza en una sola capa, con el lado plano hacia abajo. <\/p>\n<\/div>\n<\/div>\n

\n
\n

Ir colocando todas en forma circular dentro de la sart\u00e9n. Cocinar hasta que el fondo de la gyoza se vuelva dorado, aproximadamente 3 minutos. Agregar \u00bc taza de agua a la sart\u00e9n e inmediatamente cubrir con una tapa.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Vaporizar la gyoza durante 3 minutos o hasta que la mayor parte del agua se evapore.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Retirar la tapa para evaporar el agua restante y agregar 1 cucharadita de aceite de s\u00e9samo y cocinar sin tapar hasta que la gyoza est\u00e9 crujiente. Transferir a un plato y servir.<\/p>\n<\/div>\n<\/div>\n

Salsa paras las gyozas: <\/div>\n
\n
\n

A\u00f1adir en un bol peque\u00f1o: 1 cucharada de salsa de soja, 1 cucharada de vinagre de arroz y \u215b cucharadita de la-yu. \u00a1Y ya est\u00e1n listas las gyozas junto a la salsa para mojar!<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":2,"featured_media":2572,"comment_status":"open","ping_status":"closed","template":"","recipe_category":[],"class_list":["post-2571","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail","hentry","cp_recipe_cuisine-japonesa"],"yoast_head":"\nReceta de Gyozas japonesas - Recetas OrientalMarket<\/title>\n<meta name=\"description\" content=\"Gyozas japonesas\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.orientalmarket.es\/recetas\/receta\/gyozas-japonesas\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Receta de Gyozas japonesas - 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