Japanese ravioli Gyoza

They are good for a themed dinner, but also as a main dish for lunch or dinner with friends, even in the version of finger food placed in the bowls. These Japanese ravioli are delicious!


Ingredients for 24 ravioli

250 g flour type 2

About 150 g warm water

2 leeks

2 cloves garlic

2 carrots

1 piece fresh ginger

1/2 cabbage

2 tablespoons rice vinegar

2 tablespoons soy sauce


4 tablespoons soy sauce

2 tbsp rice vinegar

1 piece ginger

1 garlic

1 white part of leek, chopped


Prepare the dough by placing the flour in large bowl and slowly add water until the mixture reaches a smooth consistency, smooth and not sticky. Let stand in refrigerator for 1 hour.

Now prepare the filling: clean, wash and cut all vegetables into small squares. Heat the oil in a wok or a skillet and saute for a few minutes the leek, garlic and ginger, add the other vegetables and cook for about 10 minutes. Add the soy sauce and rice vinegar and let cook for few minutes. Make it cool.

Past the time, bring back the dough, stick length of about 3 cm in diameter and cut into pieces of 1 cm. Work each piece of dough with a rolling pin, flouring the work surface to prevent them from sticking.

Make discs of 8 cm in diameter, and fill in the centre with vegetables. Pass with a wet finger on the ends of the dough to close them.
Close them by the crescent pleats on one side.

Lay them down straight in a pan with hot oil, fouls burn a moment and at the moment in which the lower part is browned, add 1 cup of water into the pan (must be a wire on the bottom, not immersed), close with a lid for 15 minutes until the end of cooking.

For the sauce: chop the green part of onion and a piece of ginger and split up in 4 bowls, add the soy sauce and rice vinegar. Serve piping hot ravioli directly into the drum accompanied with the sauce.