Recommendations · Beer and food

Gyoza with Asahi Super Dry

Gyoza are folded dough parcels with minced pork and cabbage, fried on the bottom and then steamed. Alongside that crisp base stands a dry Japanese pilsner that washes the fat away again straight away.

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Bottle of Asahi Super Dry, beer

From the shelf

The bottle

Asahi Super Dry comes from Asahi in Japan and is a pilsner of 5.2% ABV. The beer is brewed dry: little residual sugar remains, so the finish is short and clean. You taste light grain notes and a modest hop bitterness, with firm carbonation underneath.

Order in the online shopAsahi Super Dry

The combination

Why this works together

The underside of a gyoza is fried in oil and the filling is fatty. Carbonation scrubs over the tongue and takes that fat with it, and because there is hardly any residual sugar in the beer, nothing sweet is left behind that clashes with the soy sauce. The light hop bitterness sets itself off against the salt in the dipping sauce, so that the second bite tastes like the first.

At the table

The dish

  • Before 4 people
  • Ready in 45 minutes
  • Type starter

What you need

  • 32 round gyoza wrappers, thawed
  • 300 g minced pork
  • 200 g pointed cabbage, very finely sliced
  • 1 tsp salt
  • 3 spring onions, finely chopped
  • 2 cloves of garlic, grated
  • 1 tbsp grated fresh ginger
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp cornstarch
  • 3 tbsp sunflower oil
  • 200 ml water
  • For the dipping sauce: 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tsp sesame oil and 1 tsp toasted sesame seeds

How to make it

  1. Mix the cabbage with 1 tsp salt and leave for 15 minutes. Then squeeze the moisture out with both hands.
  2. Mix the cabbage with the minced meat, spring onion, garlic, ginger, soy sauce, sesame oil and cornflour into a cohesive filling.
  3. Lay a wrapper on your hand and spoon a level teaspoon of filling into the middle. Wet the edge with a little water.
  4. Fold the wrapper in half and pinch five or six pleats into the front edge. Stand the gyoza upright on a plate.
  5. Heat one and a half tablespoons of oil in a frying pan with a lid. Place half of the gyoza flat side down in the pan and fry them for 3 minutes, until the bottom is golden brown.
  6. Add 100 ml of water, put the lid on and steam for 6 minutes.
  7. Take off the lid and let the last of the liquid evaporate until the base is crisp again. That takes about 2 minutes.
  8. Repeat with the second half. Meanwhile stir the dipping sauce and serve immediately.

In the glass

Serving

Pour Asahi Super Dry at 5 to 6 degrees into a straight, narrow glass. Hold the glass at an angle, aim the stream at the wall and stand the glass upright as soon as it is half full. That gives you a head of about two centimetres, and it keeps the carbonation in the beer.

Order in the online shopEverything about Asahi Super DryBack to Recommendations from ’t Bockje

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