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Pan-fried hokkaido scallop gyoza ravioli with oba tomato sauce and yuzu oil

epicure 25 April 2013
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Cuisine ,
Type of Meal
Vegetarian-friendly
Difficulty
Speed

Gyoza skins double up as ravioli wrappers in a pinch.

Serves 10 Prep time 75 minutes
Cook time 37 minutes

oba tomato sauce
2 tbsp olive oil, for frying
1 garlic clove, peeled and chopped
50g onions, peeled and chopped
1.2 litre whole Italian tomatoes, canned
1 dried bay leaf
salt and pepper to taste
3 oba leaves, thinly sliced

yuzu vinaigrette
1tsp egg white
3 tbsp yuzu juice
8 tbsp grapeseed oil

scallop gyoza
400g Hokkaido scallop, roughly chopped
100g onions, peeled and chopped
50g Chinese chives, chopped
3 fresh shiitake mushrooms, chopped
2 garlic cloves, grated
20g ginger, grated
salt and pepper to taste
1 tsp sesame oil
1 egg yolk
1 ½ tsp kochujan (Korean chilli paste)
2 tsp soy sauce
gyoza skin 30pcs (1 packet of 24pcs)
1 tbsp cooking oil, for frying
2 tsp sesame oil, for frying 200ml water, for cooking

garnish
10 deep fried crispy oba leaf (1 per dish)

  • Heat olive oil in a pan and sweat the garlic and onions.
  • Add canned Italian tomatoes and its juice into the pan.
  • Add bay leave and cook for 20 to 30 minutes, then remove the bay leave. Stir, add salt and pepper to taste.
  • Add sliced oba leaves in to the sauce before serving to retain the full flavour and colour. Set aside.
  • Combine ingredients for yuzu vinaigrette in a bowl and mix well. Set aside.
  • Mix chopped and grated ingredients in a bowl. Add salt, pepper, sesame oil, egg yolk, kochujan and soy sauce.
  • Rest in the refrigerator for 30 minutes.
  • Wrap 2 teaspoons of the mixture into each gyoza skin.
  • Heat 1 tbsp of cooking oil in the pan to 180°C to pan-fry gyoza. When the gyoza turns golden brown on one side, add 200ml water into the pan. The gyoza should be covered to about 1/3 of its height. Cover pan with lid to steam the gyozas.
  • Cook until water has evaporated, then add 2 tsp sesame oil around the gyozas. When the gyozas turn crisp at the bottom, remove from the pan.
  • On a plate, pour about 60ml of tomato sauce.
  • Dust each oba leaf with a little tempura flour, then deep-fry in oil that is heated to 140°C.
  • Place gyozas on the sauce and drop 2 to 3 tsp yuzu oil into the sauce. Garnish with oba leaves. Serve.

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