INGREDIENTS: for 4 pers.
For the gyozas dough: 250g of flour, 125g of water, salt, pepper, 1 tsp of matsha tea
For the stuffing: 400g raw shrimps, a little fresh ginger, cobawa, coriander, 1 onion, garlic, lemongrass, a little diced carrots, soy sauce
We make gyozas dough and make small circles of dough. Cut the shrimp into small pieces, brown them in a pan with a little oil, add ginger, lemongrass, chopped onion, garlic, and carrot brunoise. Cook in soy sauce
Then add the cobawa and coriander. We shape our gyozas, the folding is quite simple you can find the technique here
Then we brown the gyozas in a very hot pan on one side, then we turn them, we add a fish stock or a shellfish juice and we cover. Cook for a few minutes until the gyozas have absorbed all the liquid. We taste the gyozas with a nuoc nam sauce or a soy sauce
Listen again to the show dedicated to stuffed pasta with Floriane Sitz, the chef of the Cokoon restaurant in Strasbourg below