Monday, December 5, 2011

Spinach Bacon Crispy Cheeze Gyoza with Balsamic Vinegar - Video Recipe

This recipe was awarded by chef Sakai (Hiroyuki) who is well-known for Iron Chef French on the Japanese TV show Iron Chef!

The contest "Cheese-1GP" was organized by Yukijirushi (one of the best known milk and dairy companies in Japan).


http://www.youtube.com/watch?v=cLV1Ry4x86s


「雪印 Cheese-1 GP チーワングランプリ レシピコンテスト」の受賞作品です。最終審査会ではフランス料理の鉄人でも有名な坂井宏行シェフに会いました♪



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Spinach Bacon Crispy Cheeze Gyoza with Balsamic Vinegar


Difficulty: Easy
Time: 20min
Number of servings: 24 dumplings

Ingredients:
200g (7oz.) spinach
100g (3.5oz.) bacon
150g (5.3oz.) onion
salt and cracked black pepper
24 gyoza wrappers
2 sliced cheese or 35g (1.3oz.) pizza cheese or any cheese that melts
180cc water
olive oil
balsamic vinegar

Directions:
1. Boil water in a large pot. Add a pinch of salt in the water (salt removes oxalic acid - bitter taste, and makes the spinach nice and green). Wash spinach and add in the boiling water from the stem side. Boil spinach for about one minute. Drain and soak the spinach in cold water (or use running water) to cool. Drain and squeeze the spinach to remove the excess water (use paper towel if you have).
2. Cut off the root ends of the spinach and cut into small pieces. Cut bacon into small strips. Roughly mince onion.
3. Heat the pan and saute the bacon until oil comes out. Add onion and saute until tender. Then add spinach and season with salt and cracked black pepper. Cool down until you can touch.
4. Place the gyoza wrapper in your palm and place a small spoonful of filling in the center. Put water along the edge of the wrapper by fingers, fold into semi circle, gather the front side of the wrapper and seal.
5. In a microwavable container, put water and cheese (cut into small pieces). Microwave for about 2 minutes until the cheese slightly melts.
6. Heat olive oil in a frying pan, place gyoza, cook on high heat until the bottoms become brown. Turn down the heat to medium, add melted cheese water (5.), cover and steam the gyoza on high heat until the water is gone and cooked.
7. Serve with balsamic vinegar.

It goes great with wine! Perfect for bento, too!

↓レシピ(日本語)
http://cooklabo.blogspot.com/2011/12/blog-post.html
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Kind of Italian recipe ;D hehe

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1 comment:

  1. That looks delicious! I'll have to give it a try. :-)

    ReplyDelete

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