Get ready for a mouthwatering and unique culinary experience with this recipe for gyoza filled with buffalo worms. These tiny, protein-packed insects add a delicious and slightly umami flavor to the filling, making it a perfect match for the tender and crispy gyoza wrapper. The buffalo worm filling provides a new and exciting twist to this classic Japanese dish, giving it a savoury and umami taste that you won’t forget.
Ingredients per 20 dumplings:
Ravioli dough (can also be found pre-made or frozen):
– 270 g flour
– 125 g lukewarm water
– 1 pinch of salt
For the filling:
– 1 green onion
– 1 small onion
– 70g Quick Mix Beef Style
– 125ml water
– 5g oil
– Ginger to taste
For the sauce:
– 50g soy sauce
– 1 tablespoon rice vinegar
– White sesame
– 1 tsp sugar
– Half finely chopped green onion
Pour the Easy Mix into a bowl, add water and oil, mix well and let it rest for 10 minutes.
Add the green onion and onion chopped and grated ginger, mix until the filling is uniform and set aside.
You can find ready-made gyoza dough on the market, otherwise, you can make it by mixing water and flour and letting it rest for 30 minutes.
Roll out the dough as thinly as you can and cut it into discs with a diameter of 5-8 centimetres.
Wet the borders of the disc, add the filling and close the edges, then complete the traditional gyoza closure by forming ripples on the border.
Place the gyoza in a frying pan and pour in half a glass of water, cover and cook for at least 10 minutes.
The result should be a dumpling with a golden base and steamed on top.
4 x 140g pack Easy Mix (2 x Chicken Style; 2 x Beef Style)