Japanese Gyoza Vegetable or Meat

Here is an all-Japanese recipe to make the famous Japanese ravioli called Gyoza at home.

Ingredients for 4 people:

For the dough:

• Flour 00 250g
• Hot water 140g
• Sesame oil 10ml

For meat filling:

• Leeks 2
• Chopped pork meat 200g
• Garlic 1/2 clove
• Ginger 3g
• Boiled potato 80g
• Sesame oil 10ml
• Soy sauce 20ml
• Salt and pepper qb
• For vegetable filling:
• Leeks 2
• Carrots 2
• White cabbage 50g
• White onion 1/2
• Green peas 30g
• Boiled potato 80g
• Garlic 1/2 clove
• Sesame oil 10ml
• Soy sauce 20ml
• Salt and pepper qb
• Vegetable nut 3g

Procedure:

Well let's start immediately because it's a long preparation, in a bowl we mix 250g of 00 flour with 10ml of sesame or seed oil and 140g of hot water until we have a firm and elastic dough, at that point we wrap it in the film and let it rest 25/35 minutes in the fridge.
While we are waiting for the dough to rest, let's prepare the filling that we want meat or vegetarian or why not... both!
Let's boil some peeled potatoes in salted water.
Let's start with the meat one, in a non-stick pan put 10 ml of sesame oil, two leeks, 3g of fresh ginger and half a clove of garlic previously chopped, let it suffer gently and add the minced pork, raise the flame a little bit and let it brown for 10 minutes fade with 20 ml of soy sauce and turn off the heat.
Now put all the pork and 80g of boiled potatoes, salt and pepper in a mince and create a nice homogeneous mixture, but not too chopped!
Now let's go to the vegetarian filling, in a non-stick pan put 10ml of sesame oil, half a clove of garlic, 2 leeks and the finely chopped white onion.
Let the oil take on flavour, while we cut the 2 carrots and the cabbage previously washed into small pieces, add them to the peas and sauté them together with the rest of the vegetables seasoning them with 3g of vegetable cube to enhance the flavour, add 20ml of soy sauce and turn off the heat a few minutes before the complete cooking, add them to 80g of boiled potato and tritify them too to have a nice mixture to stuff our ravioli.
Let's take our mixture and roll it out on a clean and lightly floured surface with a thickness of about 2mm with the help of a rolling pin.
With a pastry cup or a glass we engrave it and create discs of dough that once filled will be our ravioli.
With the help of two spoons we place in the centre of the disk of pasta a little filling leaving a free edge all around to close it, now there are two possibilities to close them the first classic fold them in half thus creating crescents and pinching the edges of the dough, the second as shown in the picture, hold the raviolo in the palm of your hand and with the other hand wrap the edges of pasta on themselves stretching them gently upwards.