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Gyoza with Black Truffle Juice and Burgundy Truffle
4
Convives
30
Préparation (min.)
10
Cuisson (min.)
Ingrédients
For the filling
- 250 g of minced poultry (chicken or guinea fowl)
- 80 g of chopped Paris mushrooms or shiitake
- 1 finely chopped shallot
- 1 minced garlic clove
- 1 tablespoon of freshly grated ginger
- 2 tablespoons of light soy sauce
- 1 tablespoon of toasted sesame oil
- 4 cl of Plantin black truffle juice
- 20 g of fresh Burgundy truffle (diced)
- 1 tablespoon of finely chopped fresh parsley
- Salt, pepper
For assembly
- 20 gyoza dough discs (5 per person)
- 2 tablespoons of neutral oil (peanut or sunflower)
- 6 cl of Plantin black truffle juice (for steaming)
- 20 g of fresh Burgundy truffle (thinly sliced)
For the dipping sauce
- 2 tablespoons of soy sauce
- 1 tablespoon of rice vinegar
- 1 tablespoon of Plantin black truffle juice
The Elegance of a Truffle Gyoza, Between Japanese Tradition and Refinement
Inspired by Japanese tradition, these gyoza with black truffle juice and Burgundy truffle offer a refined version of this famous crispy dumpling. The filling combines minced poultry flavored with mushrooms, ginger, and soy sauce, enhanced by the aromatic depth of black truffle juice.
At the heart of the gyoza, a thin slice of fresh Burgundy truffle adds a delicate and elegant touch. The cooking method, first pan-fried to a golden brown and then finished with steaming, results in dumplings that are both crispy and tender.
Blending Asian cuisine with French gastronomy, this original recipe reveals the finesse of truffle in a convivial and indulgent dish, perfect for surprising your guests.
At the heart of the gyoza, a thin slice of fresh Burgundy truffle adds a delicate and elegant touch. The cooking method, first pan-fried to a golden brown and then finished with steaming, results in dumplings that are both crispy and tender.
Blending Asian cuisine with French gastronomy, this original recipe reveals the finesse of truffle in a convivial and indulgent dish, perfect for surprising your guests.
Cuisinez cette recette avec les produits Plantin
Off-season
![Truffe de Bourgogne fraîche 50g | PLANTIN - L'art de la truffe]( "Truffe de Bourgogne fraîche 50g | PLANTIN - L'art de la truffe")
![Truffe de Bourgogne fraîche 50g | PLANTIN - L'art de la truffe]( "Truffe de Bourgogne fraîche 50g | PLANTIN - L'art de la truffe")
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Préparation
Prepare the Filling
In a large bowl, mix the minced poultry, mushrooms, shallot, garlic, and ginger. Add soy sauce, sesame oil, chopped parsley, and black truffle juice. Gently fold in the diced fresh Burgundy truffle and mix delicately to achieve a homogeneous and fragrant filling.
Shape the Gyoza
Place a gyoza dough disc in the palm of your hand. Put a small spoonful of filling in the center, then add a thin slice of Burgundy truffle. Lightly moisten the edge of the dough with a bit of water, then fold it over, creating several pleats on one side to achieve the traditional gyoza shape.
Cook the Gyoza
Heat neutral oil in a large non-stick skillet. Arrange the gyoza flat side down and let them brown for about 2 minutes. Then pour 60 ml of black truffle juice into the pan, cover immediately, and steam for 6 minutes. Remove the lid and continue cooking for 1 to 2 minutes to achieve a crispy base.
Finish and Serve
Serve the gyoza hot with a dipping sauce made from soy sauce, rice vinegar, and black truffle juice. For added indulgence, sprinkle some fresh Burgundy truffle shavings just before serving.
Astuce(s) du Chef Plantin
- To enhance the flavors, lightly infuse the cooking oil with a crushed garlic clove before browning the gyoza.
- A Japanese green tea Sencha or a dry, aromatic white wine (Viognier, Chardonnay) will perfectly complement the delicacy of the filling and the subtle aromas of the truffle.
