Carbonara Gyoza

Steps

1. 1

   Cut the guanciale into small dice.

2. 2

   Place the guanciale in a cold pan and cook until crispy.

3. 3

   Drain the guanciale, reserving the rendered fat, and leave the guanciale to cool.

4. 4

   Mix the egg yolks with the Pecorino, optional Parmigiano, and black pepper.

5. 5

   Gradually stir the guanciale fat into the mixture until smooth and thick.

6. 6

   Fold the crispy guanciale into the cream.

7. 7

   Combine the flour and salt.

8. 8

   Gradually pour in the boiling water and knead for 10 minutes.

   Start 10-minute timer
9. 9

   Cover the dough and let it rest in the refrigerator for 30 minutes.

   Start 30-minute timer
10. 10

    Divide the dough into 24 pieces.

11. 11

    Roll each piece into an 8–9 cm disc, leaving the center slightly thicker.

12. 12

    Place a teaspoon of carbonara filling in the center of each disc.

13. 13

    Moisten the edges and seal each disc with the classic pleats.

14. 14

    Arrange the gyoza on a floured tray and freeze for at least 2–3 hours.

    Start 3-hour timer
15. 15

    Heat a pan with a drizzle of oil.

16. 16

    Add the gyoza while still frozen and brown for 30 seconds.

    Start 30-second timer
17. 17

    Add 80 ml of water and cover the pan.

18. 18

    Cook covered for no more than 2 minutes, until the water has evaporated.

    Start 2-minute timer
19. 19

    Immediately remove the pan from the heat.

20. 20

    Optionally, add Pecorino directly to the pan and place the gyoza on top to create a very crispy crust; the amount is not specified.

21. 21

    Serve the gyoza immediately, piping hot and crispy.