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Wir sind für Sie da unter: anfrage@floris-catering.de oder 030 - 618 14 60.
FLORIS Kitchenstory No. 5
FLORIS Catering Berlin • Apr. 27, 2020
Mike's recipe for happiness
Food against the "Mental Breakdown" in Corona times
Get out of cabin fever with a dish that makes you happy. Mike's nerve food is called happiness gyoza.
These Japanese dumplings make you happy - honestly! Rich and super delicious, this recipe is a pick-me-up for every day and every occasion.
Gyoza are Japanese dumplings that originally come from China, where they are called Jiaozi and are part of Dim Sum (umbrella term for small morsels). Gyoza can be filled as desired. My recipe consists of my own creation of prawns, bamboo, carrot,
ginger and chili - the Nuoc Mam sauce adds that certain spice.
LUCKY GYOZA: Japanese dumplings filled with shrimp, bamboo, carrot and chilli
My ingredients (for about 12 dumplings):
For the dough:
- 80g flour
- 40g corn starch
- 120 to 150 ml of boiling water
- 1 tbsp tasteless oil (rapeseed oil or sunflower oil)
For the filling:
- 200g shrimps (net weight)
- 1 carrot
- 10g ginger
- 1 spring onion
- 50g bamboo shoots
- 1 garlic clove (peeled and chopped)
- 1 tablespoon Nuoc Mam sauce
Prepare the dough:
Mix the flour and cornstarch in a bowl. Add 120 ml of boiling water and stir the whole thing with chopsticks (if we're already cooking Asian, then properly). When you have mixed the ingredients well, form a ball out of the dough. If it is too dry, add some of the water. Press your dough balls flat on the worktop and pour the oil on them. Knead the dough until it is smooth and homogeneous. Cover it and let it rest in the fridge for an hour.
Prepare the prawns:
Cut half of the shrimp meat into cubes and chop the other half.
Prepare the garnish:
Peel the carrot and grate it finely with a grater. Also chop the ginger very finely and cut the bamboo shoots into small cubes. Finally, chop the spring onion and the chilli pepper to the desired hotness. Put the ingredients in a bowl, add the garlic and Nuoc Mam sauce. Then mix everything well together with the chopped and diced prawns.
Form a roll of dough:
Roll out your dough and shape it into an elongated roll with a diameter of about 2cm. Then cut the roll into pieces about 1,5cm wide. Roll out each piece of dough to form a circle of about 8cm in diameter.
To fill:
Place a tablespoon of your filling in the center of the circle of dough.
Close the gyoza:
Close your gyoza in the shape of a half moon. Press the edges well with your fingers.
The Gyoza steam cooking:
Place the ravioli in a steamer. To prevent the ravioli from sticking to the floor, place them on a carrot slice. Cook for about
4 minutes. The gyoza dough becomes slightly transparent. Arrange on a plate or in a bowl, lightly nape with soy sauce
and enjoy hot.
Another tip: you can also deep-fry the gyoza or fry it in a pan with plenty of oil!
I wish you a happy meal
Get out of cabin fever with a dish that makes you happy. Mike's nerve food is called happiness gyoza.
These Japanese dumplings make you happy - honestly! Rich and super delicious, this recipe is a pick-me-up for every day and every occasion.
Gyoza are Japanese dumplings that originally come from China, where they are called Jiaozi and are part of Dim Sum (umbrella term for small morsels). Gyoza can be filled as desired. My recipe consists of my own creation of prawns, bamboo, carrot,
ginger and chili - the Nuoc Mam sauce adds that certain spice.
LUCKY GYOZA: Japanese dumplings filled with shrimp, bamboo, carrot and chilli
My ingredients (for about 12 dumplings):
For the dough:
- 80g flour
- 40g corn starch
- 120 to 150 ml of boiling water
- 1 tbsp tasteless oil (rapeseed oil or sunflower oil)
For the filling:
- 200g shrimps (net weight)
- 1 carrot
- 10g ginger
- 1 spring onion
- 50g bamboo shoots
- 1 garlic clove (peeled and chopped)
- 1 tablespoon Nuoc Mam sauce
Prepare the dough:
Mix the flour and cornstarch in a bowl. Add 120 ml of boiling water and stir the whole thing with chopsticks (if we're already cooking Asian, then properly). When you have mixed the ingredients well, form a ball out of the dough. If it is too dry, add some of the water. Press your dough balls flat on the worktop and pour the oil on them. Knead the dough until it is smooth and homogeneous. Cover it and let it rest in the fridge for an hour.
Prepare the prawns:
Cut half of the shrimp meat into cubes and chop the other half.
Prepare the garnish:
Peel the carrot and grate it finely with a grater. Also chop the ginger very finely and cut the bamboo shoots into small cubes. Finally, chop the spring onion and the chilli pepper to the desired hotness. Put the ingredients in a bowl, add the garlic and Nuoc Mam sauce. Then mix everything well together with the chopped and diced prawns.
Form a roll of dough:
Roll out your dough and shape it into an elongated roll with a diameter of about 2cm. Then cut the roll into pieces about 1,5cm wide. Roll out each piece of dough to form a circle of about 8cm in diameter.
To fill:
Place a tablespoon of your filling in the center of the circle of dough.
Close the gyoza:
Close your gyoza in the shape of a half moon. Press the edges well with your fingers.
The Gyoza steam cooking:
Place the ravioli in a steamer. To prevent the ravioli from sticking to the floor, place them on a carrot slice. Cook for about
4 minutes. The gyoza dough becomes slightly transparent. Arrange on a plate or in a bowl, lightly nape with soy sauce
and enjoy hot.
Another tip: you can also deep-fry the gyoza or fry it in a pan with plenty of oil!
I wish you a happy meal
Mike Ratajczak
Sous Chef
FLORIS Catering GmbH
Missed previous FLORIS kitchen stories?
Kitchenstory No. 1: Ursel's chicken broth - against scratching in the throat! (by Kerstin Vlasman) Read it here.
Kitchenstory No. 2: Great films against boredom! - Culinary cinema tips from the FLORIS chef personally. Read it here.
