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Pan-Fried Gyoza Stuffed With Sun Dried Tomatoes and Capers With a Bacon and Tomato Cream Dipping Sauce

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Pan-Fried Gyoza Stuffed With Sun Dried Tomatoes And Capers With A Bacon And Tomato Cream Dipping Sauce
Pan-Fried Gyoza Stuffed With Sun Dried Tomatoes And Capers With A Bacon And Tomato Cream Dipping Sauce
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
Rate this recipe!
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Print Recipe
Ingredients
  • Gyoza or Won Ton wrappers
  • 5 tbsp sun dried tomatoes
  • 3 tbsp capers
  • 5 mushrooms
  • Parmesan cheese fresh
  • 2 cloves garlic finely chopped
  • 2 sprigs parsley finely chopped
  • olive oil
  • 1/2 Vidalia onion chopped finely
  • 1 Roma tomato
  • 2 strips bacon diced finely
  • 1/2 cup white wine
  • 1/2 cup chicken broth
  • butter
  • salt
  • ground black pepper
  • 1/4 cup heavy cream
  • 1 tbsp flour
Servings:
Ingredients
  • Gyoza or Won Ton wrappers
  • 5 tbsp sun dried tomatoes
  • 3 tbsp capers
  • 5 mushrooms
  • Parmesan cheese fresh
  • 2 cloves garlic finely chopped
  • 2 sprigs parsley finely chopped
  • olive oil
  • 1/2 Vidalia onion chopped finely
  • 1 Roma tomato
  • 2 strips bacon diced finely
  • 1/2 cup white wine
  • 1/2 cup chicken broth
  • butter
  • salt
  • ground black pepper
  • 1/4 cup heavy cream
  • 1 tbsp flour
Servings:
Instructions
  1. In a blender, combine cup sun dried tomatoes, 2 tbsp Parmesan cheese, 2 tbsp capers, 4 mushrooms, 1 clove garlic , vidalia onion and 2 tbsp of olive oil. Pulse until a paste is formed. Lay out gyoza wraps. Put a tsp of sun dried tomato mix on wraps. Wet edges of gyoza wraps and pinch and fold together. Set aside on a plate dusted with flour.
  2. Lay out gyoza wraps. Put a tsp of sun dried tomato mix on wraps. Wet edges of gyoza wraps and pinch and fold together. Set aside on a plate dusted with flour.
  3. Begin to make sauce. In a coverable pan, sauté rest of garlic sun dried tomato, mushrooms, Roma tomato and bacon for 2 to 3 minutes or so. Cover and let sit for an additional 2 minutes until tomatoes become tender. Squash tomatoes with the back of a spoon.
  4. Add chicken broth, white wine, and a pinch of salt and pepper. Add butter and bring to a boil for a minute and then lower heat to medium low. Add flour and stir to thicken. Cover and simmer for 25 minutes.
  5. While sauce is simmering, make the gyoza. In a coverable frying pan, heat enough olive oil to cover the bottom so that the olive oil rises about a quarter of an inch. Pan-fry gyoza for about 2-3 minutes per side so they become golden brown. Then add 1/4 cup of water, cover and let steam for 4-5 minutes.
  6. While gyoza are being pan-fried, add heavy cream to sauce and mix thoroughly. When gyoza are finished, plate them and drizzle sauce on gyoza.
  7. PROVIDE SAUCE IN A BOWL FOR DIPPING AND SERVE IT, [email protected]!
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