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Gyozas with Sèvre & Belle goat cheese and spinach




20 minutes

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With our product

Le Chevrot

See our cheeses


For the Gyoza dough:

  • 250 g of wheat flour type T65
  • 15 cl of boiling water
  • 2 tbsp. to c. level of salt
  • (flour & cornstarch for shaping)


For the gyoza stuffing:


  • 300 g fresh spinach leaves
  • 150 g of Chevrot with raw milk Sèvre & Belle
  • 30 g pine nuts
  • 2 shallots
  • 1 C. to s. mustard
  • 1 / 2 red onion
  • A little fresh parsley
  • Olive oil, balsamic vinegar
  • Salt pepper

Prep time

Preparing the Gyoza dough


In a large salad bowl, mix the salt and flour. Form a well, and pour in the boiling water. Mix gently using a spoon. When the dough becomes fairly homogeneous, knead by hand until the flour is completely incorporated and you obtain a smooth and supple dough that does not stick. Tip: do not add flour when kneading otherwise the dough will be too dry.


Place the dough in a salad bowl, cover the bowl with a kitchen lid, and leave to rest for 1 hour 30 minutes at room temperature. Tip: the dough must be in an airtight container so that it remains moist. A glass box with a lid can also do the trick.

Preparation of the stuffing


Wash and drain the spinach leaves. Peel and slice the shallots.


Heat a little oil in a frying pan over medium heat. When the pan is hot, add the shallots and fry until golden brown. Add 2/3 of the spinach leaves, and fry for a few minutes until the leaves are cooked. Turn off the heat and set aside.


In a salad bowl, put the Sèvre et Belle raw Chevrot, mustard and pine nuts. Add a few sprigs of chopped parsley, and the rest of the fresh spinach leaves, taking care to chop them as well. Add a little olive oil, balsamic vinegar, salt, pepper, and mix. Add the cooked spinach leaves and mix again. Allow the stuffing to cool completely to room temperature.


Assembling & cooking Gyozas


Take out the dough, knead it for a few seconds, then divide it into two equal pieces. Form two sausages, and cut each sausage into ten equal pieces. Tip: I started with a dough weighing 400 g, divided in two. Make about 20 pieces, each weighing about 20 g.


Sprinkle a 50/50 mixture of flour & cornstarch on your work surface. Roll out each piece with a rolling pin to obtain discs 1 mm thick.


Shape and fold the 20 Gyozas


Heat a little oil in a frying pan over medium heat. When the pan is hot, add a few gyozas and fry them in the pan for a few minutes, turning them, until they are nicely browned. Add 1 tbsp. to s. of water per gyozas present in the pan, and cook everything over medium heat until all the water has evaporated. Add a second time 1 tbsp. to s. of water per gyozas, wait until the water has evaporated, then serve the gyozas in a dish. Repeat this step with the rest of the gyozas. General tip on the recipe: Since the preparation of the elements and the assembly are quite time-consuming, it is possible to store the assembled gyozas in the freezer. So, all you have to do is take them out when needed, and proceed directly to cooking.

Bon appétit!

Sèvre & Belle

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