Albóndi Gyozas (Meatballs with Gyoza Filling)

From Cookin’ con el Sabi's video Watch the original

This recipe combines the idea of meatballs with the savory flavors of gyoza filling, all coated in a creamy peanut-based sauce.

Ingredients

• ground pork
• 1 clove of garlic
• ginger
• napa cabbage
• scallions
• dried shiitake mushrooms
• salt
• pepper
• soy sauce
• rice vinegar
• sesame oil
• all-purpose flour
• extra virgin olive oil
• creamy peanut butter
• crispy chili oil
• green parts of scallions
• black and white sesame seeds or furikake

Instructions

1. Prepare the Gyoza Filling Base: In a metal bowl, combine ground pork. Peel a clove of garlic and grate it into the bowl of ground pork. Grate ginger into the bowl with the pork and garlic. Finely chop napa cabbage and scallions. (Optional but recommended) Rehydrate dried shiitake mushrooms in hot water. Drain and chop them finely. Sauté the chopped vegetables (napa cabbage, scallions, and shiitake mushrooms) in a pan for 30 seconds. Add the sautéed vegetables to the ground pork mixture. Season with salt and pepper. Add soy sauce, rice vinegar, and sesame oil to the mixture. Mix all ingredients thoroughly with your hands to create the gyoza filling.
2. Form the Meatballs: Take a portion of the filling mixture and roll it into a ball with your hands to form meatballs. Repeat for all the mixture.
3. Coat the Meatballs: In a tray, place all-purpose flour. Roll each formed meatball in the flour, ensuring it's evenly coated.
4. Fry the Meatballs: Heat extra virgin olive oil in a pan. Carefully place the floured meatballs into the hot oil. Fry the meatballs until they are golden brown on all sides. The video suggests that these can also be cooked in the oven or an air fryer.
5. Prepare the Sauce: In a separate metal bowl, add creamy peanut butter. Add soy sauce and crispy chili oil to the peanut butter. Whisk all the sauce ingredients together until smooth and creamy. The video mentions this sauce is similar to what's used for instant noodles.
6. Combine Meatballs and Sauce: Once the meatballs are fried, add them to the prepared sauce. Coat each meatball thoroughly in the sauce.
7. Simmer the Meatballs: Transfer the sauced meatballs back into a skillet. Simmer for about 3 minutes, allowing the flavors to meld.
8. Serve: Transfer the sauced meatballs to a serving bowl. Garnish with chopped green parts of scallions and a sprinkle of black and white sesame seeds (or furikake).

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