What the gyoza

Winter-oriented stuffing. Why you say? Shrimps strengthen the Kidney (extremely sensitive to cold) and tone up the Yang (easily suffering in this season); Brussel sprouts are always present in our ecologic-bio basket, they re-connect to the center, activating Spleen-Stomach; ginger warms up and protects us from cold, helping digestion. Finally, the quick cooking gives extra vitality to this dish and it gives it an extra-YANG crunchiness.

Stuffing for about 30 dumplings -Medium– Prep time: 30 minutes

You will need:

• 30 dumpling disks (here you find our recipe);
• 6 Brussels sprouts;
• a piece of ginger root about 3 cm long;
• 8 big shrimps (pre-boiled);
• juice of half a lemon (untreated-BIO);
• finely chopped lemon zest;
• 2 tbsp of soy sauce;
• 1 tbsp of olive oil;
• 2 tbsp of sunflower oil;
• a pinch of salt;
• sunflower oil and some hot water to cook;
• hibiscus or sesame seeds to garnish;
• soy sauce to dip.

How to:

1. Clean the shrimps (leave only the edible flesh) and cut them into 4 pieces each;
2. peel a piece of ginger root of about 3-4 cm long and chop it very finely;
3. let the shrimps marinate in lemon juice, soy sauce, olive oil. Add tiny pieces of lemon peels and ginger;
4. wash and chop the brussels sprouts into thin slices;
5. pan-fry the sprouts in  a wok with sunflower oil and a pinch of salt for about 1-2 minutes. Then add half a glass of warm water and let them cook for about ten minutes (until all the water has gone);
6. add a teaspoon of the cooked brussel sprouts to the dumpling dough disks, add a piece of shrimp on the top and close the dumplings as explained by this video;
7. put some sunflower oil on a big pan. When it is hot place the dumplings with the wrapped side up;
8. cook them till the bottom is brownish (3-4 minutes), then add a glass of hot water and immediately put a lid (watch out because it could be that some water drops out due to the high temperature);
9. let the dumplings cook covered for 10-15 minutes;
10. serve them hot garnished with some hibiscus seeds (if you don’t have them, sesame seeds will do) and soy sauce to dip.

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