Japanese Matcha Sweet Gyoza
Gyoza is known as a classic dish in Japanese cuisine, but in recent decades, increasingly creative dessert versions have also appeared. The matcha sweet gyoza is one such innovation: the traditional shape and baking technique remain, but the filling becomes a special dessert with a combination of mascarpone, strawberry and matcha. The secret to the perfect dessert gyoza is the balance of creamy and fresh ingredients in the right proportions, and making sure it doesn't dry out during baking. Tip: always use fresh fruit, but be careful not to include leaves or stems. This recipe is an excellent choice for romantic dinners, festive occasions, or if you want to serve your guests a special Asian-inspired dessert. The slight bitterness of the matcha perfectly balances the sweetness of the strawberry, while the chocolate crowns the taste experience.
Ingredients for this recipe
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Preparation Steps
1
In a bowl, combine the mascarpone cheese, powdered sugar, and matcha powder. Mix until you have a smooth and creamy filling. Tip: If the filling is too thin, refrigerate it for 10 minutes to make it easier to handle when filling the gyozas.
2
Wash the strawberries, remove the stems and leaves, and finely chop them into very small pieces. We'll be mixing these into the filling. Be careful not to let them release too much juice, as this could soak the dough.
3
Add the chopped strawberries to the mascarpone filling and gently fold them in, being careful not to crush them completely. The goal is to keep the fruit pieces recognizable in the gyoza.
4
Place a teaspoon of filling in the center of each gyoza wrapper. Moisten one side with water, fold it in half, and then use your fingers to crimp the edges to seal. Important: Do not place the filling too close to the edge, or it may leak out during cooking.
5
Heat a tablespoon of vegetable oil in a non-stick skillet over medium heat. Place the gyozas in the skillet and cook for 2-3 minutes, until the bottoms are lightly golden brown.
6
Pour about 50 ml of water into the skillet and quickly cover it. Steam the gyozas for 4-5 minutes, until the water has evaporated. This helps to heat the filling through and keeps the dough from drying out.
7
Once the water has evaporated, remove the lid and let the gyozas cook for another 1-2 minutes, so the bottoms crisp up again. This final step gives them the perfect texture.
8
Before serving, melt the dark chocolate and drizzle it over the gyozas. For an extra flavor boost, you can sprinkle them with a little matcha powder.
