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PIZZA GYOZA INSPIRED BY TEENAGE MUTANT NINJA TURTLES

cook:

1 h 40 min

Picture for Pizza Gyoza inspired by Teenage Mutant Ninja Turtles

4,250,087 views  In the 2012 3D-animated reboot of the 2003 re-imagining of the classic 1987 animated series, channeling the lighthearted energy of the 2007 film and preceding the creepy 2014 CGI Michael Bay adaptation, the first season's 21st episode of Teenage Mutant Ninja Turtles' 5-season arc features the eponymous quartet of combatants enjoying something curious: pizza gyoza. Let's make some!

4 servings

US

original

metric

INGREDIENTS

DIRECTIONS

INGREDIENTS

For the Pizza Gyoza Filling

For the Pizza Gyoza Filling

pepperoni, cubed

150 g pepperoni, cubed

low moisture mozzarella cheese, cubed

275 g low moisture mozzarella cheese, cubed

leaves basil, torn

3 ½ leaves basil, torn

dried oregano

¼ tsp dried oregano

For the Pizza Dipping Sauce

For the Pizza Dipping Sauce

(28 oz) San Marzano tomatoes (whole or chopped)

1 can (28 oz) San Marzano tomatoes (whole or chopped)

small basil stem (with leaves)

1 small basil stem (with leaves)

dried oregano

1 tsp dried oregano

large garlic cloves, halved

1 large garlic cloves, halved

kosher salt

1 tsp kosher salt

freshly ground black pepper

½ tsp freshly ground black pepper

For the Pizza Gyoza

For the Pizza Gyoza

As needed dumpling wrappers, (defrosted if applicable)

As needed dumpling wrappers, (defrosted if applicable)

As needed water

As needed water

As needed neutral oil

As needed neutral oil

For the Skirt

For the Skirt

cornstarch

2 tsp cornstarch

all purpose flour

1 tsp all purpose flour

water

½ cup water

rice vinegar

¼ tsp rice vinegar

For the Pizza Gyoza Pie

For the Pizza Gyoza Pie

neutral oil

1 tbsp neutral oil

As needed low moisture mozzarella cheese

As needed low moisture mozzarella cheese

As needed pepperoni

slices As needed pepperoni

TOOLS

Babish Tiny Whisk Set

Babish Measusring Cups and Spoons set

Babish 12-Piece Set

Babish Frying Pan

DIRECTIONS

1.

For the Pizza Gyoza Filling

1.

In the bowl of a food processor, add the pepperoni. Process until paste forms.

pepperoni, cubed

150 g pepperoni, cubed

2.

Add the cheese, basil, and oregano. Process the mixture until the ingredients are well combined but there are still a few pieces of visible mozzarella remaining.

low moisture mozzarella cheese, cubed

275 g low moisture mozzarella cheese, cubed

leaves basil, torn

3 ½ leaves basil, torn

dried oregano

¼ tsp dried oregano

3.

Reserved until ready to use.

4.

For the Pizza Dipping Sauce

1.

Puree the tomatoes using an immersion blender or food processor.

(28 oz) San Marzano tomatoes (whole or chopped)

1 can (28 oz) San Marzano tomatoes (whole or chopped)

2.

Transfer the tomatoes to a medium saucepot.

3.

Add the basil, oregano, garlic, salt, and pepper to the sauce.

small basil stem (with leaves)

1 small basil stem (with leaves)

dried oregano

1 tsp dried oregano

large garlic cloves, halved

1 large garlic cloves, halved

kosher salt

1 tsp kosher salt

freshly ground black pepper

½ tsp freshly ground black pepper

4.

Cook over medium-low heat for 20 minutes.

5.

Once the sauce has cooked, remove the basil and garlic.

6.

Reserve the sauce until ready to use.

7.

For the Pizza Gyoza

1.

Spoon about 2 teaspoons of filling onto the center of one dumpling wrapper.

As needed water

As needed water

As needed dumpling wrappers, (defrosted if applicable)

As needed dumpling wrappers, (defrosted if applicable)

2.

Using your finger, brush ½ of the circumference of the wrapper with water

As needed water

As needed water

3.

Fold half of the wrapper over the filling and seal the dumpling with small pleats.

For the Pizza Gyoza Filling

For the Pizza Gyoza Filling

4.

Repeat with the remaining wrappers and filling.

5.

Begin heating 1 tablespoon of oil over medium-high heat in a large, high-sided (preferably nonstick or carbon steel) pan.

As needed neutral oil

As needed neutral oil

6.

Once the oil has preheated, add the dumplings flat-side down. Pan fry them until the bottoms have become golden brown and crispy, about 2-3 minutes.

7.

Reduce the heat to medium and add ¼ cup of water to the pan. Cover and let the gyoza steam for 6-8 minutes.

8.

Serve immediately with a side of the reserved sauce. Repeat the cooking process with the remaining dumplings.

9.

For the Skirt

1.

Add the cornstarch and flour to a small bowl, whisk to combine.

cornstarch

2 tsp cornstarch

all purpose flour

1 tsp all purpose flour

2.

Add the water and rice vinegar, once again, whisk to combine. Reserve until ready to use.

water

½ cup water

rice vinegar

¼ tsp rice vinegar

3.

For the Pizza Gyoza Pie

1.

Preheat the oven to 400°F.

2.

Begin heating 1 tablespoon of oil over medium-high heat in a large, high-sided (preferably nonstick) pan.

neutral oil

1 tbsp neutral oil

3.

Once the oil has preheated, add the dumplings flat-side down in a circular pattern. Pan fry them until the bottoms have become golden brown and crispy, about 2-3 minutes.

For the Pizza Gyoza

For the Pizza Gyoza

4.

Add the skirt mixture to the pan, then cover and steam the dumplings for 4-5 minutes.

For the Skirt

For the Skirt

5.

Uncover the pan and allow the gyoza to cook for another 6-8 minutes or until the skirt is well browned.

6.

Carefully, flip the skirt-ed gyoza onto an oven-safe plate.

7.

Add sauce, cheese, and pepperoni to the top of the skirt as desired.

As needed low moisture mozzarella cheese

As needed low moisture mozzarella cheese

As needed pepperoni

slices As needed pepperoni

8.

Transfer the plate to the oven and bake until the cheese has melted about 5-6 minutes.

9.

Allow the pizza to cool for 5 minutes before serving.

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