Cabbage Gyoza with Lemon Hollandaise Sauce and Caramelized Cabbage

The authors of the recipe, Adam Šerc and Ljubislav Petrovski, enjoy playing with dish names, so cabbage gyoza became zeljoza. This is a variation of the popular Japanese dumplings, which impressed the judges in the ninth episode of the seventh season of Slovenia and earned them a spot on the balcony. Bine Volčič enthusiastically told them that the dish was a real explosion of salty, strong, and fresh flavors.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 3
  • Spiciness: 0
  • Number of Servings: 1

Ingredients

Dough

  • 240 g Flour, Wheat, bread flour

  • 0.5 spoons Salt, table

  • 120 ml Water

Dutch sauce

  • 2 piece Egg, egg yolk, fresh

  • pieces Juice, lemon

  • 1 dl Butter, unsalted

  • pieces Salt, table

  • 2 spoons Sour cream

  • pieces Lemon zest, fresh

  • pieces Cabbage, fresh

  • pieces Butter, unsalted

  • pieces Flour, Wheat, bread flour

  • pieces Cheese, Parmesan, hard

  • pieces Vinegar, apple

  • pieces Sugar, white

  • pieces Salt, table

Steps

  1. First, prepare the dough for the gyoza dumplings. Mix flour with salt. Add warm water and knead until you get a smooth and soft dough. Shape into two smaller balls, wrap them in plastic wrap, and let them rest for a while.

  2. Slice the cabbage and sauté it.

  3. Make a light roux from butter and flour, into which you slowly pour milk while constantly stirring. Cook the mixture over moderate heat until it thickens appropriately. Once the béchamel is ready, mix in grated Parmesan and season to taste. Finally, stir in the sautéed cabbage.

  4. Unwrap the dough after resting and roll it out thinly. Cut out circles using a round cutter. Place a mixture of sautéed cabbage and Parmesan béchamel in the center of each circle. Brush the edges with water, then fold the circle in half, pressing the edges to seal. Shape into a half-moon and press lightly on the bottom to create a stable, upright form.

  5. Melt and heat butter in a pan, then fry the dumplings on one side. Add a splash of water, cover the pan with a lid, and let the dumplings steam.

  6. Caramelized cabbage: slice the cabbage into thin strips and lightly fry in butter. Add a pinch of sugar, a splash of vinegar, and a pinch of salt, then season with pepper. Once the cabbage caramelizes, transfer it to a paper towel.

  7. Hollandaise sauce: mix egg yolks and lemon juice in a mixer. Slowly drizzle in melted butter. Add a pinch of salt, and the hollandaise sauce is ready. Mix it with sour cream and grated lemon zest.

Nutrition Information (Per 100g)

  • Calories: 324.33 kcal
  • Fat: 5.75 g
    • Saturated Fat: 2.42 g
  • Carbohydrates: 52.69 g
    • Sugars: 0.3 g
  • Protein: 9.69 g
  • Fiber: 1.21 g