GYOZA FILLED WITH RAGÙ OF SUINO IBLEO
Ingredients:
- 2 cups Risciola flour (type 1)
- 1⁄2 cup hot water
- 1⁄2 teaspoon salt
- 2 spoons soy sauce
- 1 spoon apple vinegar
- 1 teaspoon honey
In a bowl, mix the flour with the salt. Add the water and use a spatula to start mixing. When all the water is all absorbed, transfer the dough on the counter and start kneading it by hand. Continue kneading for about 5 minutes or until the dough feels and looks smooth and homogeneous. Wrap it in cling film and leave it on the counter for at least 30 minutes to rest. Sprinkle the counter with rice flour, unwrap the dough and use a rolling pin to roll it out till a thickness of a millimeter. Use a cookie cutter of 8/10 cm diameter to cut circles out of it. Sprinkle extra rice flour to prevent the dough from sticking. Place at the center of every circle one teaspoon of ‘Ragù of suino ibleo’ and close the gyoza one by one. Use a large pot to bring 2 liters of water to a boiling. Boil the gyoza for 2 minutes, then take them out of the water and let them dry. In the meantime, use a large pan to warm up 3 spoons of sunflower oil. When hot, add the gyoza with the flat part down. Bake them until the bottom is lightly
