Sherry Gyozas
Amontillado
Recipe created by Hannah Brunnbauer for the International Sherry Week Blog Contest 2019
Ingredients
Ingredientes for 30 gyoza:
30 gyoza dough sheets
8 cl. Sherry Amontillado
2 carrots (finely chopped)
1 leek (finely chopped)
1 apple (finely chopped)
2 pork medallions (finely chopped)
1 tbsp honey
3 drops of liquid smoke
30 ml. light sesame oil
20 g. butter
water
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Directions
Mix the vegetables, apples and meat, add sherry, honey, liquid smoke and mix.
Season with salt. Place one teaspoon of the filling on each gyoza leaf and fold.
Fry in butter and sesame oil in a pan until golden brown.
Carefully deglaze with water and cook for 7 minutes.
Serve with teriyaki sauce and a glass of sherry!
Pairing Amontillado with food
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Amontillado should be served at a temperature of between 12 and 14º C.
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It is an ideal wine to accompany soups and consommés, white meat, blue fish (tuna), wild mushrooms and semi-cured cheeses.
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It combines perfectly with vegetables such as asparagus and artichokes.
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Amontillado Fast Facts
Slightly Chilled in a White Wine Glass
Serve it between 12° and 14° C in a white wine glass.
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Dry but Intense
Its dry and intense flavour adapts to difficult and risky pairings.
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Ideal to Drink Glass by Glass
Its composition allows it to be stored in open bottles for months.
