Pork and Marcaire Gyoza
Ermitage cheese used : Marcaire des Vosges
- 200g of Marcaire Ermitage
- 240g of wheat flour
- 140g of hot water
- 3g of Salt
- 300g of minced pork
- 1 bunch of chive
- 1 clove of garlic
- A piece of finely grated ginger
- From the soya sauce
- 1 small onion
- A little bit of olive oil
- 1 tablespoon of rice vinegar
- 1 teaspoon of oil sesame
- Heat some salted water.
- Pour the sifted flour into a large bowl, make a well and pour in the water little by little while stirring. Mix until you have a soft, smooth paste. Knead for 5 minutes. Work the dough into a ball, wrap it in film and chill it. Leave to rest for 1 hour.
- Generously flour your work surface. Cut the dough ball into 4 pieces. Roll out the first piece to a thickness of 1-2mm. Cut out dough rounds of about 7cm in diameter, flour well and set aside. Repeat the process with the remaining pieces of dough.
STUFFING AND PREPARATION
- Finely chop your Chinese cabbage (discarding the core). Place it in a bowl and add a little salt. Leave to stand and squeeze out as much water as possible.
- Finely chop the onion and chives, mince the garlic clove and ginger.
- Mix the minced meat with the cabbage, garlic, onion, ginger and chives. Season with pepper and soy sauce.
- Flour your work surface, take a disc of dough, place a teaspoon of filling in the centre, place a 2cm cube of Marcaire on top. Slightly moisten the edges of the disc, fold it in half, pinch the first edge, make a fold, then another fold and so on until you have 4 to 5 folds. Then seal the gyoza completely.
- Set aside on a floured work surface.
- Heat an oiled pan. As soon as the oil is hot, fry the gyozas for 1-2 minutes: the dough should be golden brown. Pour water into a pan (a little less than halfway up the gyozas) and cover quickly to steam the gyozas.
- Prepare the sauce by mixing together the soy sauce, rice vinegar and sesame oil.
Serve warm so that the Marcaire is gooey.