Saffron Gyoza

To prepare saffron gyoza, first, on a work surface, arrange the flour in a mound. Add the saffron 1, the water 2, and a pinch of salt to the center. Mix with a fork 3.

Knead 4 until you obtain a smooth and homogeneous dough 5. Wrap it with plastic wrap and let it rest for 30 minutes 6.

In the meantime, prepare the filling. Finely chop the cabbage 7, remove the tougher parts of the leek 8, and cut it into rings 9.

In a pan, pour a drizzle of sesame oil, add the leek 10, the cabbage 11, add salt and pepper 12. Sauté for a few minutes.

In a bowl, place the ground meat, add the soy sauce 13, the sake 14, and the sesame oil 15.

Also add the ginger 16, adjust with salt and pepper 17, then add the sautéed cabbage and leek 18. Mix until all ingredients are well combined.

Roll out the dough 19, with a rolling pin or pasta machine, until you obtain a thin layer about 1/16 inch (2-3 mm) thick. Use a round cutter to create discs 20. Place a tablespoon of filling in the center of each disc 21.

Fold the discs in half 22 and seal the edges well, creating the typical pleats of this format 23 24.

In a pan, heat the sesame oil well, place the gyoza 25 in, and cook for a few minutes until the base becomes golden. Add the water 26, cover with a lid 27.

Cook over medium heat for about 5-6 minutes, until the water is completely evaporated 28. Plate 29 and serve the saffron gyoza hot with soy sauce 30.