Pork belly and langoustine gyoza with a foamy essence of mushrooms
Gyozas are Japanese, but in fact stem from the Chinese cuisine. These dumplings are fried on one side and simmered in sake on the other. In this recipe, the dough is filled with pork belly and marinated langoustine, and finished with a foamy essence of mushrooms and a little lime zest.
Starter, serves 10.
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Preparation method: pork belly
- Rub the pork belly with salt and sugar, cover and allow to brine for at least 12 hours.
- Rub off the excess salt and sugar and pat dry.
- Roast for 60 minutes in a 225°C oven, turn the oven down to 125°C and cook until tender for another 60 minutes.
- Allow to cool and finely dice (brunoise).
Preparation method: pork belly and langoustine gyoza
- Clean the langoustines and cut in half lengthwise. Remove the intestinal tract.
- Season to taste with sesame oil and lime juice.
- Lay the gyoza dough on a worktop and scoop a little brunoise-cut pork belly onto each square.
- Top with half a marinated langoustine tail.
- Moisten the edges of the dough square with a little water and fold closed. Firmly press the edges.
Preparation method: foamy essence of mushrooms
- Brush the mushrooms clean and mince in a blender or food processor with a little salt.
- Transfer to a strainer lined with a passing cloth. Collect the juice.
- Heat 1 dl of this essence.
- Add the butter and whisk into a foam using a hand-held blender. The foam should be stiff enough without any additives or stabilisers.
Finishing & presentation
- Fry the gyozas in a frying pan with a little oil on one side. Deglaze with the sake. Flip immediately and put the lid on the pan. Simmer for 1 or 2 minutes. This way, one side of each gyoza has been fried and the other simmered. This is the original preparation method for gyozas.
- Arrange the gyozas on the plates and top with the foamy mushroom essence.
- Finish the composition with a little lime zest and Tahoon cress.