These savory gyoza are a masterpiece of fusion cuisine: Asian sophistication combined with French elegance. Making the creamy umami dashi beurre blanc requires a little patience – but you'll be rewarded with an unforgettable taste experience! And the best part: it works perfectly without meat!
Ingredients for 2 people:
- 8–10 Gyoza (Chicken or Veggie)
- 250 ml Dashi Umami fish stock OR Dashi Umami vegetable stock (vegan)
- 2 shallots
- 1 tsp white peppercorns
- 100 ml sake
- 150g cold butter or margarine
- Peanut Soya Rayu (to taste)
- spring onions
ZUBEREITUNG
- Sauté the finely diced shallots and white peppercorns in a little olive oil until translucent. Deglaze with sake and rice vinegar and bring to a brief boil. Then slowly pour in the stock.
- Reduce the liquid by half, pour it through a fine sieve and collect the liquid in a pot.
- Gently heat the stock over low heat (approx. 80°C, do not boil!). Gradually add the cold butter cubes, emulsifying the sauce with an immersion blender or whisk until it has a creamy consistency.
- Fry the gyoza in a pan over medium heat until golden brown and crispy. Keep them warm while you finish the sauce.
- Arrange the gyoza on a plate and pour the dashi beurre blanc over them. For a finishing touch, drizzle with peanut soya rayu and garnish with fresh chives or spring onions.