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FjærkreForretter og småretter

Kyllinggyoza med nykål

av Cecilie
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Kyllinggyoza med nykål
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Deilig pastaflak som omslutter mykt og krydret innhold får tennene mine til å løpe i vann, og det er nettopp det disse små knyttene er. De ser ganske så kompliserte ut å lage, men det er ikke spesielt vanskelig. Det krever riktignok litt tålmodighet å lage dem. Dersom du ikke har et spesielt talent for dette, eller har gjort det mange ganger tidligere er det litt fumlete. Jeg har tidligere laget gyoza med svinekjøtt og kinakål, men i anledning at nykålen nå er tilgjengelig har jeg laget en ny variant , nemlig kyllinggyoza med nykål.

Å pakke en slags mat inn i en annen slags mat, er populært over hele verden. Ravioli i Italia, empanadas i Sør-Amerika, kålrulletter i Norge og piroger i Øst-Europa er alle eksempler på dette. I Asia er det vanlig med ulike former for dumplings. Gyoza skiller seg fra en del andre dumplings ved at de først stekes for deretter å dampes.

Og så var det fyllet, da. I disse kyllinggyozaene har jeg brukt kyllingkjøttdeig. Den kjøttdeigen synes jeg vanligvis er temmelig smakløs og kjedelig. Men sammen med grønnsaker, hvitløk, ingefær og masse andre asiatiske smaker, er disse små forundringspakkene alt annet enn kjedelige i smaken. Pastaflakene som brukes til å pakke inn fyllet i, fås kjøpt i butikker som selger asiatisk mat. Så det slipper man i hvert fall å rulle ut selv.

 

Kyllinggyoza med nykål

Kyllinggyoza med nykål

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

Ingredienser

  • 400 gr kyllingkjøttdeig
  • 200 gr nykål
  • 100 gr shitake eller aromasopp
  • 2 ts + 1/4 ts salt
  • 2 stilker vårløk
  • 1 fedd hvitløk
  • 1 ss revet ingefær
  • 1 ss sesamolje
  • 1 ss soyasaus
  • 1 ss sake
  • nykvernet pepper
  • 1 pakke gyozaark
  • 2 ss nøytral olje til steking (eksempelvis raps eller soya)
  • 1/2 dl vann til damping
  • --
  • 1 del soyasaus
  • 1 del riseddik
  • evt. litt hakket chili

Fremgangsmåte

Oppskriften gir ca. 40 stk.

  • Skjær kålen i tynne strimler. 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 kKlem ut så mye vann som mulig av kålen.
  • Bland kål og vårløk 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 og  edamame (ferske soyabønner). Vel bekomme.

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4 kommentarer

Kine 16. august 2022 - 00:02

« Finhakk vårløk, sopp og hvitløk». Sopp står ikke på listen over ingredienser. Hvilken type, og hvor mye?

Reply
Cecilie 18. august 2022 - 20:12

Oj, takk for at du gjorde med oppmerksom på det. Nå har jeg rettet opp feilen. Jeg brukte shitakesopp, men om det er vanskelig å få tak i ville jeg brukt aromasopp.

Reply
marit 19. september 2022 - 09:50

Du skrev ikke hvilken olje jeg skulle bruke:(, nå ble alt øderlagt

Reply
Cecilie 25. september 2022 - 20:47

Det var fryktelig trist å høre. Jeg antar det var olje til steking. Jeg brukte en nøytral rapsolje, men soyaolje går også fint.

Reply

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