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Gyoza cacio e pepe

17/11/2023

Gyoza cacio e pepe are an interesting fusion between Italian and Japanese cuisine. The traditional filling of Gyoza is replaced with the iconic Roman seasoning that is a touching combination of simplicity and flavor. Here is how you could prepare this delight:

Ingredients

  • Gyoza dough (you can find the ready-made discs in ethnic grocery stores or make the dough at home)
  • 200g of grated Pecorino Romano
  • 1 teaspoon of ground black pepper (adjust more or less according to your preference)
  • Water (for sealing the gyoza)
  • Butter (optional, for the final cooking)

Preparation

  1. In a bowl, combine the grated Pecorino Romano with the ground black pepper. Mix well to evenly distribute the pepper.

  2. Take a Gyoza dough disc and place a teaspoon of the cacio e pepe mixture in the center.

  3. Moisten the edges of the dough with a bit of water, then fold the disc in half to form a crescent shape. Be sure to push out all the air while sealing the edges, creating small pleats to give the gyoza their characteristic shape.

  4. Heat a non-stick pan over medium heat and arrange the gyoza. Let them cook until the bottom becomes golden and crispy.

  5. Add some water (about a half centimeter) to the pan and cover with a lid, letting the gyoza steam cook until all the water has evaporated.

  6. If you wish, once the water has evaporated, you can add a piece of butter to the pan to give an extra touch of creaminess to the cacio e pepe filling, taking care not to burn the gyoza.

  7. Serve immediately, maybe accompanied by a bit more Pecorino and fresh pepper on the side.

Curiosity

Gyoza are a dish that originated in China, where they are known as Jiaozi. They took hold in Japanese cuisine after World War II, with various local modifications. The idea of using the cacio e pepe filling in gyoza is an example of the versatility of this dish, which can be adapted to meet a variety of tastes and culinary cultures. Cacio e pepe is a simple dish but rich in history, originating from Roman cuisine, where pecorino and pepper create a simple yet surprisingly intense and flavorful sauce.

Gyoza cacio e pepe