50 min
Type of dish: Finger foods
Temperature: Hot
Cuisine type: Asian cuisine
Allergens
Crustacean
Crustacean
Eggs
Eggs
Fish
Fish
Gluten
Gluten
Milk
Milk
Soy
Soy
Ingredients for 5 portions
Ingredients for portions/units
Gyozas batter 0.02 kg
Salmon 0.05 kg
Prawns 0.05 kg
Egg whites 0.5 ud
Cream 0.025 l
Table salt 1.0 g
Ground white pepper 0.5 g
Water 0.03 l
Fumet 0.03 l
Creamed corn 0.002 kg
Cabbage 0.05 kg
Garlic, bulb 1.0 ud
Pork belly 0.02 kg
Rocket 10.0 g
Onion 0.002 kg
Green leek 0.02 ud
Parsley 0.0 g
Fish heads and bones 0.008 kg
Water 0.03 l
Elaboration

For the salmon mousseline:

  • Clean the salmon and cut it into cubes.
  • Peel the prawns.
  • Blend the salmon and prawns with the thermomix, a mixer or a morter until you get a smooth puree.
  • Incorporate the egg white.
  • Add in the heavy cream and season with salt and black pepper.

For the gyozas:

  • Place a wonton sheet on the palm of your hand.
  • Dampen the ends of the wonton sheet.
  • Place the filling in the centre.
  • Fold it in the shape of a gyoza: round up the gyoza into your palm, stick the ends together diagonally and make three kinks. Now, stick the superior end to the inferior one.

For the side dish:

  • Cut the cabbage into julienne. Blanch it and rinse through running cold water. Drain.
  • Cut the garlic in brunoise.
  • Cut the marinated bacon in small cubes.

To decorate:

  • Fry some kale or arugula leaves.

PLATING AND SERVING

  • Grease a non-stick pan. Cook the gyozas until golden brown on the bottom.
  • In a bowl, mix some cold water or cold fumet with the cornstarch.
  • Pour this mixture over the gyozas (about 1/2 cm of the pan). Cover the pan and let the gyozas steam until the liquid evaporates completely.
  • Sauté the garlic and bacon in another pan. Add in the cabbage.  
  • Sauté and season.
  • Place the gyozas on the plate over a base of sautéed cabbage.
  • Decorate with the fried leaves.

 

Nutritional information (1 portion)
Fiber 0.54 g
Saturates 1.8 g
Monounsaturated fatty acids 1.62 g
Polyunsaturated fatty acids 0.49 g
Cholesterol 20.86 mg
Calcium 27.34 mg
Iron 0.4 mg
Zinc 0.37 mg
Vitamin A 22.47 ug
Vitamin C 10.61 g
Folic acid 17.61 ug
Salt (Sodium) 140.53 mg
Sugars 1.11 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.