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Forretter og småretter

Gyoza – japanske dumplings med svin

av Cecilie
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Gyoza med svin
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For en stund siden var Husbond og jeg på den lille japanske baren i Oslo som heter Izakaya. Der serverer de sake, shochu, øl, whisky, umeshu og et utvalg småretter. Vi prøvde oss på flere av dem, og gyoza, dumplings med svin var definitivt en av favorittene. Dette er en hyggelig og uformell bar med langbord og jovial stemning.

Gyoza, disse japanske dumplingene har også erobret internett i det siste, så jeg fikk lyst til å gi det et forsøk for å se om jeg kunne få til å lage dem selv. De minner om kinesiske dumplings, men den japanske varianten blir først stekt slik at den får en sprø side og deretter blir den dampet. De er ikke vanskelige å lage, men jeg må innrømme at litt fikling ble det. I hvert fall inntil jeg fikk taket på å pakke farsen inn i de runde deigarkene.

Jeg valgte å lage en tradisjonell variant med fyll av svinekjøttdeig, kål, sopp og vårløk. Men her kan man imidlertid virkelig få utfoldet sin kreativitet dersom man ønsker det. For disse små dumplingene kan jo fylles med så mangt.

Det går an å lage gyozaarkene selv, men jeg gikk ferdig ark. Dette selger de i asiatiske butikker. Det letter selvfølgelig jobben betraktelig når deigen er laget og rullet ut til små sirkler. Ingredienslisten nedenfor er ganske lang, men bortsett fra gyozaarkene, er det meste kjente ingredienser det er lett å få tak i. Har du ikke sake, kan du bruke tørr sherry (av typen Tio Pepe).

Disse kan serveres som en forrett, eller som snacks, men de kan også være fine til middag med ris og grønnsaker ved siden av. Har du laget flere enn du får spist, kan de fryses ned før de stekes. Legg dem da utover et stekebrett og frys dem inn. Når de er helt frosne, kan de legges over i en frysepose eller boks. Når de skal brukes kan de legges frosne i pannen og stekes og dampes som vanlig. Beregn et par minutter ekstra tid så de blir helt ferdige.

 

Gyoza med svin

Gyoza med svin

Skriv ut
Antall personer: 4
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 2 voted )

Ingredienser

  • 400 gr svinekjøttdeig
  • 150 gr kinakål
  • 2 ts + 1/4 ts salt
  • 2 stilker vårløk
  • 3 shitakesopp (eller aromasopp)
  • 1 fedd hvitløk
  • 1 ss revet ingefær
  • 1 ss sesamolje
  • 1 ss soyasaus
  • 1 ss sake
  • nykvernet pepper
  • 1 pakke gyozaark
  • 2 ss olje til steking
  • 1/2 dl vann til damping
  • --
  • 1 del soyasaus
  • 1 del riseddik
  • evt. litt hakket chili

Fremgangsmåte

Oppskriften gir ca. 40 stk.

  • Rens kinakålen og del den i grove biter. Bland den med 2 ts salt og sett til side i 10-15 minutter. Kålen vil slippe mye vann.
  • Finhakk vårløk, sopp og hvitløk
  • Skyll saltet av kålen og legg den i et rent oppvaskhåndkle. Klem ut så mye vann som mulig av kålen. Finhakk kålen.
  • Bland alle grønnsakene med kjøttet i en bolle. Tilsett resten av ingrediensene og kna til alt er godt blandet og farsen har blitt seig.
  • Ta gyozaarkene ut av pakken og legg under et fuktig kjøkkenhåndkle.
  • Ta ett gyozaark og legg på en ts farse og fukt kanten med vann. Brett sammen gyozaarket slik at det blir en halvsirkel. Klem sammen på toppen. Lag små folder på arket fra toppen og ned mot den ene siden. Gjør tilsvarende på den andre siden. Legg den ferdige gyozaen på et bakepapir under et fuktig kjøkkenhåndkle.
  • Fortsett å lage gyozaer til det ikke er mer papir, eller farse igjen.
  • Varm oljen i en stekepanne på middels varme og legg de ferdige gyozaene oppi. De skal ikke ligge oppå hverandre, så det er mulig du må steke i to omganger. Stek til gyozaene har blitt sprø og gyllen på undersiden. Hell på vannet og legg på lokk. Skru ned varmen og damp i 4 minutter.
  • Bland soyasaus, riseddik og evt. chili til en dip

Server varme med soyadip, kokt ris, edamame (ferske soyabønner) eller stekt kinakål. Vel bekomme.

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