Gyozas with Sèvre & Belle goat cheese and spinach

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.

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.