Introduction:
Combine the flavors of a classic pizza with the delightful texture of gyoza in this unique recipe. These Pizza Gyozas, filled with hot Italian sausage, turkey pepperoni, and mozzarella, are perfect for any meal or as a fun appetizer.
Ingredients:
- 1 Package Round Gyoza Wrappers (52 ct)
- 1 lb Raw Hot Italian Ground Sausage (450g)
- 1 Package Turkey Pepperoni (5 oz), cut into quarters
- 1 Block Part Skim Mozzarella (8 oz), shredded
- 3 Cloves Fresh Garlic (9g)
- ½ tsp Dried Oregano
- ¼ tsp Dried Basil
Preparation:
- Cut the turkey pepperoni into halves, then quarters.
- Peel and mince the fresh garlic.
- Shred the block of mozzarella.
- Fill a small bowl with water.
- Line two sheet pans with parchment paper.
Making Gyoza Fillings:
- Add all ingredients to a large plastic gallon bag.
- Mix ingredients well and squeeze out as much air as possible.
- Seal the bag and pipe the filling to one corner.
- Twist the top of the bag until it reaches the top of the filling.
- With a pair of scissors, cut the end off where the gyoza filling is.
Making Gyozas:
- Lay out 52 gyoza wrappers onto the parchment-lined sheet pans.
- Pipe out a small dollop of gyoza filling, about half the size of a golf ball, onto each gyoza wrapper.
- Once done, place a gyoza wrapper with filling onto your hand.
- With the other hand, dip your index finger into the small bowl of water.
- Run your wet finger halfway around the edge of the wrapper pointing towards you.
- Fold the wrapper in half but DON’T SEAL IT.
- With your thumb and index finger, seal a small corner of the gyoza.
- Fold the dough back on one side to make a small curly loop.
- Press well to shut and repeat the process until you reach near the end.
- For the final fold, press out as much air as possible and seal the gyoza shut.
Pan Frying Gyoza:
- Place 1 tbsp neutral oil in a pan and heat to medium.
- Once heated, add Pizza Gyozas crimped side facing up and pan fry for 3 minutes.
- Add ¼ cup water and quickly cover with a lid to let steam for 2 minutes.
- Check the dumplings, squeeze one to feel the filling; if it feels firm, uncover and cook for an additional 2 minutes until the water has cooked off
Boiling Gyoza:
- Bring a pot of water to a boil.
- Add the gyoza to the pot and simmer, stirring once or twice to prevent sticking.
- When the gyoza float to the top, simmer for 1-2 minutes, or until cooked through (cut one open to check).
- Use a slotted spoon to remove the gyoza from the pot and place in a bowl.
Serving:
Serve the gyoza hot pizza sauce or mixture of soy sauce, vinegar, and chili oil for dipping. Enjoy the delicious fusion of pizza and dumplings in each bite!
FAQs:
- Can I make the filling ahead of time?
Yes, you can prepare the filling a day in advance and store it in the refrigerator until you're ready to assemble the gyozas.
- What other fillings can I use?
You can experiment with other pizza toppings like mushrooms, olives, or different types of cheese.
- Can I freeze the gyozas?
Yes, you can freeze the assembled gyozas on a baking sheet, then transfer them to a freezer bag. Cook from frozen by increasing the steaming time slightly.
- How can I make the gyozas spicier?
Add more Max’s Hot Sauce to the filling or serve with a spicy dipping sauce.
- Can I use different wrappers?
While round gyoza wrappers are ideal, you can also use wonton wrappers if round ones are unavailable. Just cut them into circles.
Enjoy making and eating these delightful Pizza Gyozas, a perfect blend of Italian and Japanese cuisines!
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