Japanese Chestnut Gyoza
Gyoza is traditionally made with savory fillings, but Japanese pastry art has been experimenting with sweet versions for decades. Chestnut gyoza is a special dessert that brings together a blend of Japanese and European flavors. Chestnut is also a popular ingredient in Japan, especially during the autumn holiday season. The creamy texture of mascarpone and the rich aroma of chocolate perfectly complement the natural sweetness of chestnut. Tip: Make sure the filling is well sealed, otherwise the mascarpone may leak out during baking. This dessert is a perfect choice for Christmas dinners, winter evenings or any occasion when you crave something special. It combines the world of traditional Japanese form with Western flavors in one bite.
Ingredients for this recipe
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Preparation Steps
1
In a bowl, combine the chestnut paste, mascarpone cheese, powdered sugar, and vanilla extract until you have a smooth, thick, and easily spreadable cream. Tip: If the mixture is too dry, add a little more mascarpone to make it easier to work with.
2
Prepare the gyoza wrappers on a clean work surface. Work with them one at a time to prevent them from drying out while you're filling them.
3
Place a teaspoon of the chestnut filling in the center of each gyoza wrapper. Moisten one edge of the wrapper with water, then fold it in half and pinch the edges together to seal tightly.
4
Heat one tablespoon of vegetable oil in a non-stick skillet over medium heat. Place the gyozas in the skillet with their flat sides touching the pan, and cook for 2-3 minutes, until the bottoms are golden brown.
5
Pour 50 ml of water into the skillet, then immediately cover with a lid. Steam for 4-5 minutes, until the water evaporates and the gyoza softens.
6
Once the water has completely evaporated, remove the lid and let the gyozas cook for another 1-2 minutes, so the bottoms become crispy again. This crispy-soft texture is a hallmark of gyoza.
7
Before serving, melt the dark chocolate and drizzle it over the gyozas. This enhances the sweetness of the chestnut and adds an aesthetically pleasing touch to the dessert.
8
Tip: You can serve it sprinkled with extra powdered sugar or even a little orange zest if you want a more special flavor.
