STEAMED GYOZA JAPANESE DUMPLINGS
Le ravioli à la vapeur se nomme en japonais, gyōza (餃子／ギョーザ／ギョウザ).
C'est une préparation d'origine chinoise en forme de chausson, constitué d'une pâte de farine de blé tendre, enveloppant une farce qui peut être composée de nombreux aliments différents.
Il est généralement bouilli et mangé accompagné d'un petit récipient contenant une sauce, mélange de vinaigre et de sauce soja. Il peut parfois être frit.
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Gyōza (ギョーザ, ギョウザ) are a kind of Chinese dumpling, commonly eaten in China and other parts of East Asia. They are one of the major foods eaten during the Chinese New Year and year-round in the northern provinces. Though considered part of Chinese cuisine, jiaozi are popular in other parts of Asia and in Western countries.
In Japan they are usually served with soy-based tare sauce seasoned with rice vinegar and/or chili oil. The most common recipe is a mixture of minced pork, cabbage, Asian chives, and sesame oil, and/or garlic, and/or ginger, which is then wrapped into thinly rolled dough skins. Gyoza share similarities with both pierogis and spring rolls and are cooked in the same fashion as a pierogi, either boiled or fried.
C'est une préparation d'origine chinoise en forme de chausson, constitué d'une pâte de farine de blé tendre, enveloppant une farce qui peut être composée de nombreux aliments différents.
Il est généralement bouilli et mangé accompagné d'un petit récipient contenant une sauce, mélange de vinaigre et de sauce soja. Il peut parfois être frit.
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Gyōza (ギョーザ, ギョウザ) are a kind of Chinese dumpling, commonly eaten in China and other parts of East Asia. They are one of the major foods eaten during the Chinese New Year and year-round in the northern provinces. Though considered part of Chinese cuisine, jiaozi are popular in other parts of Asia and in Western countries.
In Japan they are usually served with soy-based tare sauce seasoned with rice vinegar and/or chili oil. The most common recipe is a mixture of minced pork, cabbage, Asian chives, and sesame oil, and/or garlic, and/or ginger, which is then wrapped into thinly rolled dough skins. Gyoza share similarities with both pierogis and spring rolls and are cooked in the same fashion as a pierogi, either boiled or fried.