Gyoza Cacio e Pepe
Category: Pasta Dishes
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Water | 90g |
| All-purpose flour (00) | 200g |
| Fine salt | A pinch |
| Ricotta cheese (cow’s milk) | 250g |
| Pecorino Romano cheese | 60g |
| Sichuan pepper | To taste |
| Extra virgin olive oil | 10g |
| Water (for steaming) | 20g |
Instructions
-
Prepare the Dough: Start by making the dough for the gyoza wrappers. In a food processor equipped with blades, add the flour and a pinch of salt. Turn on the machine and slowly stream in the hot water. Continue processing until the dough is well combined. Once the dough forms a ball, transfer it to a clean work surface and knead quickly to ensure it’s smooth and pliable. Shape the dough into a ball, cover it with plastic wrap, and let it rest at room temperature for about 30 minutes.
-
Roll the Dough: After the resting period, transfer the dough to a lightly floured surface. Use a dough scraper to divide the dough into 16 equal pieces, each weighing about 18g. Shape each piece into a ball, covering the others with plastic wrap to prevent them from drying out. Use a rolling pin to flatten each ball into a thin disc about 2-3mm thick. For a uniform shape, use a 9 cm round cookie cutter or any circular cutter you have on hand to cut the discs.
-
Prepare the Filling: In a bowl, combine the ricotta cheese and finely grated Pecorino Romano. Given the saltiness of Pecorino, additional salt is usually unnecessary, but you can adjust based on the type of Pecorino you use. Mix the ingredients thoroughly to create a creamy filling.
-
Assemble the Gyoza: Take one of the dough discs and place a spoonful of the ricotta and Pecorino mixture in the center. Press gently along the edges to form a half-moon shape. Pinch the edges together to seal the filling inside, ensuring the gyoza is tightly closed. Repeat this process with the remaining discs and filling.
-
Cook the Gyoza: In a skillet, heat a small amount of olive oil over medium heat. Once the oil is hot, place the gyoza in the pan, being careful not to overcrowd them. After a few minutes, add a splash of water (about 20g) to the pan and cover with a lid to steam the gyoza until the wrappers are tender and cooked through.
-
Serve: Once cooked, transfer the gyoza to a serving platter. Sprinkle with freshly ground Sichuan pepper and add a few shards of Pecorino Romano on top for extra flavor. Serve your gyoza with a small dish of soy sauce for dipping.
Enjoy these delicious, savory gyoza filled with creamy ricotta and Pecorino Romano – a perfect Italian twist on a classic dumpling!
