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with sauerkraut
 
 

Gyoza

 

Sauerkraut with cheese sauce
  • 300 GRAM FLOUR
  • 400 GRAM MINCED PORK
  • HANDFUL CHIVES, chopped
  • PIECE OF GINGERROOT, grated
  • 2 TBSP SOY SAUCE
  
  • 500 GRAM SAUERKRAUT
  • 8 POTATOES, peeled and cooked 10 minutes
  • 250 GRAM BACON, cubed
  • 2 APPLES, cubed
  • 1 TBSP MUSTARD
  • 2 TBSP FLOUR
  • 2 TBSP BUTTER
  • 2 CUPS MILK
  • 100 GRAM CHEESE, grated
    •
Mix the flour with 200 gram water and knead well; leave the dough for 1 hour and roll it out thinly. Cut out circles with the help of a glass. Mix the pork with the chives, the gingerroot and soy sauce. Put two teaspoons of this mixture on each dough circle and close it (see picture). Heat a little oil in a frying pan and put the gyoza in so their bottom will be fried. Add water to cover them up to half. Simmer until the water has evaporated.

Hinamatsuri, or "Dolls' Day" is celebrated in Japan on the 3rd of March. Click on culinary calendar for more links between cooking and celebration.

Cook the sauerkraut 10 minutes in hot water and drain. In the meantime, fry the bacon for 10 minutes. Slice the potatoes. Melt the butter and add the flour while stirring. Simmer for three minutes. Add the milk and bring it to the boil, stir all the time. Simmer for 3 minutes. Add the cheese. Mix the sauerkraut with the mustard, the apples and pepper and salt to taste and put this in an oven dish. Distribute half of the bacon over the sauerkraut and arrange the potato slices on top. Pour the cheese sauce over the potatoes and sprinkle the remaining bacon cubes on the sauce. Bake the dish half an hour at 180 degrees Celsius.