25 minutes
easy
4 servings
2 packages of Gyoza dumplings with chicken 230 g
2 green onions
Sunomono salad:
2 large cucumbers
4 teaspoons of sugar
1.5 teaspoons of chopped ginger
1 tablespoon of soy sauce
80 ml of rice vinegar
1 teaspoon of salt
1 teaspoon of roasted sesame seeds
Dumpling sauce
1 teaspoon of brown sugar
1 tablespoon of water
2 tablespoons of soy sauce
1 teaspoon of rice or wine vinegar
1 teaspoon of chili oil or a piece of chili pepper
1 teaspoon chopped garlic
1/2 teaspoon sesame oil
1 teaspoon of roasted sesame seeds
1 Prepare Japanese sunamono salad. Wash the cucumbers, cut a few slices of the skin to make the cucumber white and green on the outside and cut into thin slices. Sprinkle with salt and set aside for 10 minutes. Meanwhile, mix the soy sauce, sugar, chopped ginger and rice vinegar in a bowl. When the cucumbers release their juice, squeeze them thoroughly on a sieve and mix with the prepared sauce. Sprinkle with sesame seeds on a dry frying pan and set aside in the fridge.
2 Prepare the dumpling sauce. Dissolve sugar in a tablespoon of warm water. Then add the soy sauce, rice vinegar, chili oil, and chopped garlic. Finally, add a teaspoon of toasted sesame seeds and a dash of sesame oil mix.
3 Prepare the dumplings. In a Teflon pan, heat a little oil and place the dumplings on it with the flat side of the pan. Fry for about 2 minutes, until the dumplings are golden brown. Pour in 1/2 cup of water, cover with the lid and stew for a few minutes until the water evaporates.
4 Chop the spring onions. Sprinkle the ready-made dumplings with spring onions and serve with sauce and cucumber salad.