Fish dumplings "Gyoza style"

2k - 100 минут 3 порции

Fusion fish dumplings gyoza style. In this recipe have tried to connect the fish dumplings, which I tried in a good Russian restaurant in Moscow, with the method of Japanese cooking gios. A little experiment with the dough, making it more Asian. It was very tasty.

Ingredients for Fish dumplings "Gyoza style"

Step by step instruction of cooking Fish dumplings "Gyoza style"

Шаг 1

Imagine another experiment in blending the dishes of several cuisines - beef is closer to Russian cuisine, the dough is rather typical for the Chinese, and the method of cooking Japanese.
Heated 200 grams of water to a boil and pour starch and salt. Mix thoroughly until the mixture turns into a ball.

Шаг 2

I then knead the dough in a food processor. Gradually add flour, knead the dough. We get elastic, not sticky dough. Allow dough to cool and remove for 30 minutes in the refrigerator.

Шаг 3

While the dough is resting, prepare the stuffing.
For cooking we will need the widest pan necessarily with lid and non-stick coating.
In butter fry onion until light Golden color.

Шаг 4

I did mince in the chopper. Straight from the pan put the onion in the chopper, so the bow remained covered with oil. Not my pan, leave as is. Remaining oil is useful in frying in our dumplings.

Шаг 5

In chopper, add the red fish (I had the chilled salmon), ground pepper, soy sauce and finely chopped dill (can use dried). Salt to taste, I added just a little bit. Interrupting the fish into mincemeat.

Шаг 6

Add cream cheese and stir the stuffing.

Шаг 7

Well, as always, the dumplings are the most time-consuming process - modeling. I used 2 options. A large part molded by using the special form for the Chinese dumplings. Roll out the dough thinly and put a teaspoon of filling.

Шаг 8

In the absence of the form, you can sculpt a mini-pasties. Will zasypaem the edges with a fork and cut the excess dough.

Шаг 9

Turns out dumplings somewhere in 3-4 portions.

Шаг 10

As for cooking, then did one of the cooking methods Japanese gios.
In the same pan, where roasted onions, adding oil to the entire surface was covered with oil. As the oil is warmed up, gently across the surface of the spread dough. The dumplings should not touch. Fry on medium heat for about 2-3 minutes until Golden brown on the bottom. Flip is not necessary. In parallel, it is necessary to boil water.

Шаг 11

As soon as the crust quickly in a pan pour boiling water to the entire surface of the ravioli was covered with water for about a half, not more. Quickly close the lid and slightly increase heat. In fact, now the dumplings are steamed. Waiting to water is completely boiled away (about 5-7 minutes). As soon as the water left the dumplings ready.

Шаг 12

Serve dumplings with various sauces. I mixed the sour cream with heavy cream in half and there cut fresh dill. You can simply with sour cream, with soy sauce. Who what likes. Well sprinkle crispy fried onions, if any.
The dumplings get crispy on the bottom and slightly translucent rubber dough on top. And the meat is flavorful and juicy.

Шаг 13

For fun I boiled party. Also delicious, but not so interesting. The dough turns translucent, a little rubber - a sort of Chinese version.

Шаг 14

Well, if you are too lazy for a long time to sculpt a small dumplings you can make the patties the size of a burrito. The principle of cooking is the same - fry low on oil, topped up with boiling water and close the lid. Then it turns out the real savings of time on the modeling, but the taste is not lost.
Bon appetit. I hope you enjoy these dumplings as much as we do.