{"id":68580,"date":"2023-09-29T08:28:04","date_gmt":"2023-09-29T06:28:04","guid":{"rendered":"https:\/\/1mal1japan.de\/rezepte\/foglie-per-gyoza-preparare-facilmente-limpasto-in-casa-gyoza-no-kawa-con-soli-4-ingredienti\/"},"modified":"2026-07-22T11:16:35","modified_gmt":"2026-07-22T09:16:35","slug":"foglie-per-gyoza-preparare-facilmente-limpasto-in-casa-gyoza-no-kawa-con-soli-4-ingredienti","status":"publish","type":"rezept","link":"https:\/\/1mal1japan.de\/it\/rezepte\/foglie-per-gyoza-preparare-facilmente-limpasto-in-casa-gyoza-no-kawa-con-soli-4-ingredienti\/","title":{"rendered":"Foglie per gyoza: preparare facilmente l&#8217;impasto in casa (Gyoza no Kawa) &#8211; con soli 4 ingredienti!"},"content":{"rendered":"\n<div class=\"wp-block-columns are-vertically-aligned-center is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-vertically-aligned-center is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:20%\">\n<div class=\"wp-block-buttons is-horizontal is-content-justification-left is-layout-flex wp-container-core-buttons-is-layout-7b1574cb wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button is-style-fill\"><a class=\"wp-block-button__link has-background has-custom-font-size wp-element-button\" href=\"#ricetta\" style=\"background-color:#ff3333;font-size:14px\">alla ricetta \u2193<\/a><\/div>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-vertically-aligned-center is-layout-flow wp-container-core-column-is-layout-b3df97a0 wp-block-column-is-layout-flow\" style=\"padding-top:0;padding-right:0;padding-bottom:0;padding-left:0\">\n<div class=\"wp-block-columns are-vertically-aligned-center is-not-stacked-on-mobile is-layout-flex wp-container-core-columns-is-layout-8e64cf30 wp-block-columns-is-layout-flex\" style=\"margin-top:0;margin-bottom:0;padding-top:0;padding-right:0;padding-bottom:0;padding-left:0\">\n<div class=\"wp-block-column 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style=\"padding-top:5px;padding-bottom:5px;padding-left:5px;padding-right:5px;background-color:var(--ast-global-color-4)\"><div aria-current=\"page\"><img decoding=\"async\" alt=\"wpml-ls-flag\" class=\"wpml-ls-flag\" src=\"https:\/\/1mal1japan.de\/wp-content\/plugins\/sitepress-multilingual-cms\/res\/flags\/it.svg\" style=\"margin-right:0px;width:25px;height:25px;border-radius:0%;object-fit:unset\" size=\"24\" data-wpml=\"flag-url\" width=\"25\" height=\"25\"><\/div><\/li><\/ul><\/div><\/div><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p class=\"wp-block-paragraph\">Preparare in casa le sfoglie per gyoza: non solo sembra una vera esperienza di gusto, ma lo \u00e8 davvero! Con soli quattro ingredienti di base (farina, amido, sale e acqua) puoi creare in pochi passaggi delle sfoglie elastiche e dal sapore intenso, che conferiscono ai tuoi gyoza (ravioli ripieni giapponesi) quel tocco speciale. Rispetto alle varianti acquistate, non solo sono superiori in termini di gusto, ma si preparano anche in un batter d\u2019occhio!<\/p>\n\n<!--more-->\n\n<figure class=\"wp-block-image aligncenter size-full\"><img decoding=\"async\" width=\"800\" height=\"800\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/09\/Gyoza-Blaetter-Schritt-9-Fertig.jpg\" alt=\"Delicate sfoglie di riso giapponesi per il sushi e la cucina creativa.\" class=\"wp-image-55764\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/09\/Gyoza-Blaetter-Schritt-9-Fertig.jpg 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/09\/Gyoza-Blaetter-Schritt-9-Fertig-300x300.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/09\/Gyoza-Blaetter-Schritt-9-Fertig-150x150.jpg 150w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/09\/Gyoza-Blaetter-Schritt-9-Fertig-768x768.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/09\/Gyoza-Blaetter-Schritt-9-Fertig-600x600.jpg 600w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/09\/Gyoza-Blaetter-Schritt-9-Fertig-100x100.jpg 100w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p class=\"wp-block-paragraph\">I gyoza, spesso definiti anche \u00abravioli giapponesi\u00bb, sono un elemento fondamentale della cucina giapponese e hanno conquistato il cuore dei buongustai di tutto il mondo.<\/p>\n\n<p class=\"wp-block-paragraph\">Questi ravioli a forma di mezzaluna sono costituiti da un sottile involucro di pasta che racchiude un ripieno di carne tritata e\/o verdure. Tradizionalmente vengono serviti fritti, il che conferisce loro una base croccante e una parte superiore morbida. Questo metodo di preparazione conferisce ai gyoza la loro consistenza caratteristica, che intensifica l\u2019esperienza gustativa.<\/p>\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<div class=\"wp-block-group has-background is-layout-constrained wp-container-core-group-is-layout-4d0f0118 wp-block-group-is-layout-constrained\" style=\"border-radius:3px;background-color:#fedfe1;padding-top:20px;padding-right:20px;padding-bottom:5px;padding-left:20px\"><div class=\"wp-block-group__inner-container\">\n<div class=\"wp-block-group is-layout-constrained wp-container-core-group-is-layout-0991a0eb wp-block-group-is-layout-constrained\" style=\"padding-top:0;padding-right:60px;padding-bottom:0;padding-left:60px\"><div class=\"wp-block-group__inner-container\">\n<div class=\"wp-block-group has-background is-layout-constrained wp-block-group-is-layout-constrained\" style=\"border-radius:3px;background-color:#b5495b\"><div class=\"wp-block-group__inner-container\">\n<p class=\"has-text-align-center has-ast-global-color-5-color has-text-color has-link-color wp-elements-bf9ea902dd7c82e7b763345a42a632f6 wp-block-paragraph\" style=\"padding-top:var(--wp--preset--spacing--30);padding-bottom:var(--wp--preset--spacing--30);font-size:16px\">IL PREFERITO DEI CLIENTI<\/p>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n<div style=\"height:10px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div data-block-name=\"woocommerce\/single-product\" data-product-id=\"42096\" data-wp-context=\"woocommerce\/products::{&quot;productId&quot;:42096,&quot;variationId&quot;:null}\" data-wp-interactive=\"woocommerce\/single-product\" class=\"wp-block-woocommerce-single-product woocommerce\">\n<div class=\"wp-block-columns has-background is-layout-flex wp-container-core-columns-is-layout-3d7823e3 wp-block-columns-is-layout-flex\" style=\"border-radius:3px;background-color:#ffffffc9;padding-top:20px;padding-right:30px;padding-bottom:20px;padding-left:30px\">\n<div class=\"wp-block-column is-vertically-aligned-top is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:50%\"><div style=\"position:relative;\"><div data-block-name=\"woocommerce\/product-image\" data-height=\"\" data-is-descendent-of-single-product-block=\"true\" data-sale-badge-align=\"left\" class=\"wc-block-components-product-image wc-block-grid__product-image wc-block-components-product-image--aspect-ratio-auto wp-block-woocommerce-product-image\"><a href=\"https:\/\/1mal1japan.de\/produkt\/gyoza-mehl\/\" style=\"\" data-wp-on--click=\"woocommerce\/product-collection::actions.viewProduct\"><img decoding=\"async\" width=\"800\" height=\"800\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/06\/Gyoza-Mehl-mit-Schatten-komp-1.png\" class=\"attachment-woocommerce_single size-woocommerce_single\" alt=\"Gyoza Teig Mehl 300g (Mehlmischung f\u00fcr DIY Gyoza Teigbl\u00e4tter), Fujiman\" data-testid=\"product-image\" data-image-id=\"62215\" style=\"object-fit:cover;\" loading=\"lazy\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/06\/Gyoza-Mehl-mit-Schatten-komp-1.png 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/06\/Gyoza-Mehl-mit-Schatten-komp-1-300x300.png 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/06\/Gyoza-Mehl-mit-Schatten-komp-1-150x150.png 150w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/06\/Gyoza-Mehl-mit-Schatten-komp-1-768x768.png 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/06\/Gyoza-Mehl-mit-Schatten-komp-1-600x600.png 600w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/06\/Gyoza-Mehl-mit-Schatten-komp-1-100x100.png 100w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><div class=\"wc-block-components-product-image__inner-container\"><\/div><\/a><\/div><\/div><\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-container-core-column-is-layout-43722905 wp-block-column-is-layout-flow\" style=\"padding-top:0;padding-bottom:0\"><h2 style=\"font-size:25px;text-transform:none;padding-top:0;padding-bottom:0;margin-top:0;margin-bottom:0\" class=\"has-link-color wp-elements-681fbacb2e7265dfffb69de822ae9443 wp-block-post-title has-text-color has-ast-global-color-1-color\"><a href=\"https:\/\/1mal1japan.de\/produkt\/gyoza-mehl\/\" target=\"_self\" >Gyoza Teig Mehl 300g (f\u00fcr Gyoza Teigbl\u00e4tter), Fujiman<\/a><\/h2>\n\n<div style=\"font-size:16px;padding-top:0;padding-bottom:0;margin-top:var(--wp--preset--spacing--20);margin-bottom:0\" class=\"wp-block-post-excerpt\"><p class=\"wp-block-post-excerpt__excerpt\">Mehlmischung f\u00fcr Gyoza, Dumplings &amp; hausgemachte Teigbl\u00e4tter.\u00a0 Dieses Gyoza Mehl von Fujiman ist eine abgestimmte Mehlmischung f\u00fcr elastische, d\u00fcnne Teigbl\u00e4tter. Es l\u00e4sst sich einfach verarbeiten&hellip; <\/p><\/div>\n\n<div data-block-name=\"woocommerce\/product-price\" data-is-descendent-of-single-product-block=\"true\" data-style=\"{&quot;spacing&quot;:{&quot;margin&quot;:{&quot;top&quot;:&quot;0px&quot;,&quot;bottom&quot;:&quot;0px&quot;,&quot;left&quot;:&quot;0&quot;,&quot;right&quot;:&quot;0&quot;}}}\" style=\"margin-top:0px;margin-bottom:0px;margin-left:0;margin-right:0;margin-top:0px;margin-bottom:0px;margin-left:0;margin-right:0\" class=\"wp-block-woocommerce-product-price\" ><div class=\"wc-block-components-product-price wc-block-grid__product-price\" >\n\t\t\t\t\t<span class=\"woocommerce-Price-amount amount\"><bdi><span class=\"woocommerce-Price-currencySymbol\" translate=\"no\">&euro;<\/span>4,99<\/bdi><\/span>\n\t\t\t\t<\/div><\/div>\n\n<div data-block-name=\"woocommerce\/add-to-cart-form\" class=\"wp-block-add-to-cart-form wc-block-add-to-cart-form wc-block-add-to-cart-form--input wp-block-woocommerce-add-to-cart-form\" ><p class=\"stock in-stock\">Disponibile<\/p>\n\n\t\n\t<form class=\"cart\" action=\"https:\/\/1mal1japan.de\/produkt\/gyoza-mehl\/\" method=\"post\" enctype='multipart\/form-data'>\n\t\t\n\t\t<div class=\"quantity\">\n\t\t<label class=\"screen-reader-text\" for=\"quantity_6a610d0f84b8f\">Gyoza Teig Mehl 300g (f\u00fcr Gyoza Teigbl\u00e4tter), Fujiman quantit\u00e0<\/label>\n\t<input\n\t\ttype=\"number\"\n\t\t\t\tid=\"quantity_6a610d0f84b8f\"\n\t\tclass=\"input-text qty text\"\n\t\tname=\"quantity\"\n\t\tvalue=\"1\"\n\t\taria-label=\"Quantit\u00e0 prodotto\"\n\t\t\t\tmin=\"1\"\n\t\t\t\t\tmax=\"101\"\n\t\t\t\t\t\t\tstep=\"1\"\n\t\t\tplaceholder=\"\"\n\t\t\tinputmode=\"numeric\"\n\t\t\tautocomplete=\"off\"\n\t\t\t\/>\n\t<\/div>\n\n\t\t<button type=\"submit\" name=\"add-to-cart\" value=\"42096\" class=\"single_add_to_cart_button button alt\">Aggiungi al carrello<\/button>\n\n\t\t\t<\/form>\n\n\t\n<\/div><\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p class=\"wp-block-paragraph\">Da un punto di vista storico, i gyoza provengono originariamente dalla Cina, dove sono conosciuti come &#8220;jiaozi&#8221;. I gyoza, cos\u00ec come li conosciamo oggi, sono diventati popolari in Giappone solo nella prima met\u00e0 del XX secolo, quando la cultura e la cucina cinesi hanno esercitato un\u2019influenza sempre maggiore sul Paese del Sol Levante. Sebbene gli ingredienti di base e la forma fondamentale degli jiaozi e dei gyoza siano simili, il loro sapore si differenzia per via delle diverse spezie e dei diversi metodi di preparazione.<\/p>\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"800\" height=\"800\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/04\/Serviervorschlag_Gyoza.jpg\" alt=\"Suggerimento per servire i gyoza\" class=\"wp-image-12187\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/04\/Serviervorschlag_Gyoza.jpg 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/04\/Serviervorschlag_Gyoza-300x300.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/04\/Serviervorschlag_Gyoza-150x150.jpg 150w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/04\/Serviervorschlag_Gyoza-768x768.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/04\/Serviervorschlag_Gyoza-600x600.jpg 600w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/04\/Serviervorschlag_Gyoza-100x100.jpg 100w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p class=\"wp-block-paragraph\">Al giorno d\u2019oggi, in Giappone, i gyoza stanno vivendo un vero e proprio boom. In molte citt\u00e0, in particolare a Tokyo, esistono vere e proprie vie dei gyoza, dove un ristorante si sussegue all\u2019altro, tutti con l\u2019obiettivo di servire i migliori ravioli del Paese. Varianti di tendenza con ripieni unici, come ad esempio formaggio o frutti di mare esotici, spuntano come funghi e testimoniano la popolarit\u00e0 duratura di questo piatto nella scena gastronomica giapponese.<\/p>\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<section class=\"wp-block-uagb-section uagb-section__wrap uagb-section__background-none uagb-block-6492d650\"><div class=\"uagb-section__overlay\"><\/div><div class=\"uagb-section__inner-wrap\">\n<section class=\"wp-block-uagb-section uagb-section__wrap uagb-section__background-none uagb-block-89760efc\"><div class=\"uagb-section__overlay\"><\/div><div class=\"uagb-section__inner-wrap\">\n<figure class=\"wp-block-image alignleft size-full is-resized\"><img decoding=\"async\" width=\"2000\" height=\"2000\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px.png\" alt=\"\" class=\"wp-image-36793\" style=\"width:100px\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px.png 2000w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px-300x300.png 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px-1024x1024.png 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px-150x150.png 150w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px-768x768.png 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px-1536x1536.png 1536w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px-600x600.png 600w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px-1200x1200.png 1200w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px-100x100.png 100w\" sizes=\"(max-width: 2000px) 100vw, 2000px\" \/><\/figure>\n<\/div><\/section>\n\n\n\n<section class=\"wp-block-uagb-section uagb-section__wrap uagb-section__background-none uagb-block-6d656dd4\"><div class=\"uagb-section__overlay\"><\/div><div class=\"uagb-section__inner-wrap\">\n<h2 class=\"wp-block-heading has-text-align-left\" id=\"h-tipp\" style=\"margin-top:0px;margin-bottom:0px\">Consiglio<\/h2>\n\n\n\n<p class=\"has-text-align-left wp-block-paragraph\"><em>Troverai molte altre informazioni sui gyoza e i migliori consigli per una corretta preparazione <a href=\"https:\/\/1mal1japan.de\/japanische-kueche\/gyoza\/\">qui nell\u2019articolo<\/a>!<\/em><\/p>\n<\/div><\/section>\n<\/div><\/section>\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<h2 class=\"wp-block-heading\" id=\"h-gyoza-blatter-selber-machen\">Preparare da soli gli impasti per i gyoza:<\/h2>\n\n<p class=\"wp-block-paragraph\"><strong>A proposito, gli gnocchetti giapponesi, o ravioli, sono cos\u00ec gustosi proprio perch\u00e9 il ripieno viene cotto alla perfezione, ben racchiuso in un involucro di pasta. <\/strong>In questo modo gli aromi vengono conservati integralmente e si sprigionano in bocca solo al momento di mangiarli. Per questo \u00e8 importante preparare una pasta perfetta per gli gyoza, che non si strappi e che esalti al meglio il sapore del ripieno!<\/p>\n\n<p class=\"wp-block-paragraph\"><strong>Ecco, questi sono gli ingredienti che ti servono per i tuoi fogli di pasta per gyoza fatti in casa:<\/strong><\/p>\n\n<ul class=\"wp-block-list\">\n<li>Farina di frumento<\/li>\n\n\n\n<li>Fecola di patate <a href=\"https:\/\/1mal1japan.de\/produkt\/katakuriko-280g-kartoffelstaerke-fuku\/\">(vedi nel negozio)<\/a><\/li>\n\n\n\n<li>Sale<\/li>\n\n\n\n<li>Acqua<\/li>\n<\/ul>\n\n<figure class=\"wp-block-image aligncenter size-full\"><img decoding=\"async\" width=\"1214\" height=\"800\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/09\/Gyoza-Blaetter-Zubereitung.jpg\" alt=\"Preparazione delle sfoglie per gyoza\" class=\"wp-image-33302\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/09\/Gyoza-Blaetter-Zubereitung.jpg 1214w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/09\/Gyoza-Blaetter-Zubereitung-300x198.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/09\/Gyoza-Blaetter-Zubereitung-1024x675.jpg 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/09\/Gyoza-Blaetter-Zubereitung-768x506.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/09\/Gyoza-Blaetter-Zubereitung-1200x791.jpg 1200w\" sizes=\"(max-width: 1214px) 100vw, 1214px\" \/><\/figure>\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p class=\"wp-block-paragraph\">Per la preparazione, sciogliere il sale in acqua calda e mescolarlo con farina setacciata e amido fino a ottenere un impasto. Dopo aver impastato brevemente e lasciato riposare, stendere l\u2019impasto sottile e ritagliare 20 cerchi per le sfoglie di gyoza. Coprire le sfoglie pronte con un panno umido fino al momento dell\u2019uso, per preservarne l\u2019elasticit\u00e0.<\/p>\n\n<p class=\"wp-block-paragraph\">Le sfoglie di pasta vengono farcite, poi piegate secondo la tradizionale forma a pieghe, rosolate a fuoco vivo in una padella calda e infine cotte rapidamente e energicamente in un bagno d\u2019acqua.<\/p>\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<section class=\"wp-block-uagb-section uagb-section__wrap uagb-section__background-none uagb-block-b276ee66\"><div class=\"uagb-section__overlay\"><\/div><div class=\"uagb-section__inner-wrap\">\n<section class=\"wp-block-uagb-section uagb-section__wrap uagb-section__background-none uagb-block-31ec3be2\"><div class=\"uagb-section__overlay\"><\/div><div class=\"uagb-section__inner-wrap\">\n<figure class=\"wp-block-image alignleft size-full is-resized\"><img decoding=\"async\" width=\"2000\" height=\"2000\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px.png\" alt=\"\" class=\"wp-image-36793\" style=\"width:100px\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px.png 2000w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px-300x300.png 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px-1024x1024.png 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px-150x150.png 150w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px-768x768.png 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px-1536x1536.png 1536w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px-600x600.png 600w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px-1200x1200.png 1200w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px-100x100.png 100w\" sizes=\"(max-width: 2000px) 100vw, 2000px\" \/><\/figure>\n<\/div><\/section>\n\n\n\n<section class=\"wp-block-uagb-section uagb-section__wrap uagb-section__background-none uagb-block-4e215413\"><div class=\"uagb-section__overlay\"><\/div><div class=\"uagb-section__inner-wrap\">\n<h2 class=\"wp-block-heading has-text-align-left\" id=\"h-tipp-0\" style=\"margin-top:0px;margin-bottom:0px\">Consiglio<\/h2>\n\n\n\n<p class=\"has-text-align-left wp-block-paragraph\"><em>Sei un appassionato dei deliziosi gyoza giapponesi e vorresti prepararli a casa tua? Il segreto per ottenere dei gyoza perfetti e dalla forma regolare sta nel nostro <a href=\"https:\/\/1mal1japan.de\/it\/produkt\/stampo-per-gyoza-%e2%8c%8010-cm-ideale-per-ravioli-giapponesi-e-gyoza\/\">stampo per gyoza<\/a>. Semplice, efficiente e tradizionale: questo strumento \u00e8 un must per tutti gli amanti della cucina giapponese.<\/em><\/p>\n<\/div><\/section>\n<\/div><\/section>\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p class=\"wp-block-paragraph\">In Giappone vengono solitamente consumati come contorno alle <a href=\"https:\/\/1mal1japan.de\/hauptgerichte\/ramen\/\">zuppe di ramen<\/a> o ad altri piatti di origine cinese, ma anche a casa tua questa ricetta diventer\u00e0 un\u2019autentica prelibatezza giapponese!<\/p>\n\n<p class=\"wp-block-paragraph\"><strong>Se hai domande o suggerimenti, non esitare a utilizzare la sezione commenti sotto la ricetta \ud83d\ude0a. Divertiti e buona fortuna nella preparazione delle tradizionali sfoglie per gyoza giapponesi!<\/strong><\/p>\n\n<a name=\"rezept\"><\/a>\n\n<div class=\"wp-block-columns custom-container is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:100%\">\n<div class=\"wp-block-columns wp-block-uagb-columns uagb-columns__wrap uagb-columns__background-none uagb-columns__stack-mobile uagb-columns__valign-bottom uagb-columns__gap-10 align uagb-columns__reverse-mobile uagb-block-c4725f13 uagb-columns__columns-2 uagb-columns__max_width-theme is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-aafb53d1 is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image aligncenter size-full\"><img decoding=\"async\" width=\"800\" height=\"1200\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/09\/Gyoza-Blaetter-Rezeptbild.jpg\" alt=\"Immagine della ricetta delle sfoglie per gyoza\" class=\"wp-image-55766\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/09\/Gyoza-Blaetter-Rezeptbild.jpg 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/09\/Gyoza-Blaetter-Rezeptbild-200x300.jpg 200w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/09\/Gyoza-Blaetter-Rezeptbild-683x1024.jpg 683w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/09\/Gyoza-Blaetter-Rezeptbild-768x1152.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-4ff04674 is-layout-flow wp-block-column-is-layout-flow\">\n<h2 class=\"wp-block-heading\" id=\"h-gyoza-blatter-selber-machen-gyoza-no-kawa\">Preparare in casa le sfoglie per gyoza (Gyoza no Kawa)<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>per 2 porzioni | 60 minuti | 51 kcal<\/strong><\/p>\n\n\n\n<a class=\"rezeptbutton rezeptbutton1 matomo_download\" href=\"http:\/\/1mal1japan.de\/Rezeptdruck\/Rezept_Gyoza-Bl\u00e4tter-selber-machen-(Gyoza-no-Kawa)_Druckansicht.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">\ud83d\udda8\ufe0f Stampa PDF<\/a>\n  <a class=\"rezeptbutton rezeptbutton2\" href=\"https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https:\/\/1mal1japan.de\/rezepte\/gyoza-blaetter\/&#038; media=https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/07\/Gyoza-Bl\u00e4tter-Titelbild.jpg&#038;description=Gyoza+Foglie:+Preparare+facilmente+da+s\u00e9+l'impasto+(Gyoza+no+Kawa)+\u2013+con+solo+4+ingredienti! &#038;is_video=false\" target=\"_blank\" rel=\"noopener noreferrer\">\ud83d\udccc Salva il pin<\/a>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\">Per preparare in casa le migliori sfoglie per gyoza ti servono solo 4 ingredienti. Preparandole a mano, le sfoglie risultanti saranno davvero belle ed elastiche e si prestano perfettamente a essere <a href=\"https:\/\/1mal1japan.de\/ ricette\/ricetta-base-gyoza\/\">gyoza (ravioli ripieni giapponesi)<\/a>! Hanno un sapore molto pi\u00f9 intenso rispetto a quelli acquistati e si preparano in un batter d\u2019occhio.<\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background is-style-wide\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-zutaten-2-portionen-bzw-20-stuck\">Ingredienti (2 porzioni o 20 pezzi)<\/h3>\n\n\n\n<p class=\"has-text-align-left has-normal-font-size wp-block-paragraph\"><strong>250 g <\/strong>farina di frumento<br\/><strong>25 g<\/strong> fecola di patate <a href=\"https:\/\/1mal1japan.de\/produkt\/katakuriko\/\"><u>(im Shop ansehen)<\/u><\/a><br\/><strong>1\/2 cucchiaino <\/strong>sale<br\/><strong>140 ml<\/strong> acqua<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><em>Consiglio: prova la nostra nuova farina per gyoza <a href=\"https:\/\/1mal1japan.de\/produkt\/gyoza-mehl\/\"><u>(im Shop ansehen)<\/u><\/a> per preparare in casa le sfoglie di pasta! Pi\u00f9 facile di cos\u00ec non si pu\u00f2 \ud83d\ude42<\/em><\/strong><\/p>\n\n\n\n<p class=\"has-text-align-left has-normal-font-size wp-block-paragraph\"><strong>Utensili utili<\/strong>:<br\/>Stampo per gyoza <a href=\"https:\/\/1mal1japan.de\/produkt\/gyoza-former\/\"><u>(im Shop ansehen)<\/u><\/a><\/p>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background is-style-wide\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-zubereitung-60-minuten\">Preparazione (60 minuti)<\/h3>\n\n\n\n<div class=\"wp-block-columns wp-block-uagb-columns uagb-columns__wrap uagb-columns__background-none uagb-columns__stack-mobile uagb-columns__valign-top uagb-columns__gap-10 align uagb-columns__reverse-mobile uagb-block-c704ee3a uagb-columns__columns-2 uagb-columns__max_width-theme is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-30e13623 is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image aligncenter size-full\"><img decoding=\"async\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/07\/Gyoza-Bl&#xE4;tter-Zutaten.jpg\" alt=\"Ingredienti per le sfoglie di gyoza\" class=\"wp-image-9214\"\/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-efe6bf70 is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background wp-block-paragraph\" style=\"background-color:#eaeaea;font-size:18px\"><strong>1\u00b0 passaggio<\/strong><\/p>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\"><strong>Preparare gli ingredienti <\/strong>per le sfoglie per gyoza fatte in casa.<\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background is-style-default\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<div class=\"wp-block-columns wp-block-uagb-columns uagb-columns__wrap uagb-columns__background-none uagb-columns__stack-mobile uagb-columns__valign-top uagb-columns__gap-10 align uagb-columns__reverse-mobile uagb-block-ee983238 uagb-columns__columns-2 uagb-columns__max_width-theme is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-68dd44fe is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/07\/Gyoza-Bl&#xE4;tter-Schritt-2-Salzwasser-verr&#xFC;hren.jpg\" alt=\"Foglie per gyoza - Fase 2: preparare l'acqua salata\" class=\"wp-image-9216\"\/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-f30fbef3 is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background wp-block-paragraph\" style=\"background-color:#eaeaea;font-size:18px\"><strong>Fase 2<\/strong><\/p>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\"><strong>Portare l&#8217;acqua <\/strong>a ebollizione in una pentola o in un bollitore e misurarla in una ciotola. Mescolare il sale nell&#8217;acqua calda fino a quando non si sar\u00e0 sciolto.<\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<div class=\"wp-block-columns wp-block-uagb-columns uagb-columns__wrap uagb-columns__background-none uagb-columns__stack-mobile uagb-columns__valign-top uagb-columns__gap-10 align uagb-columns__reverse-mobile uagb-block-28da8b3f uagb-columns__columns-2 uagb-columns__max_width-theme is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-864c0178 is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/07\/Gyoza-Bl&#xE4;tter-Schritt-3-Mehl-sieben.jpg\" alt=\"Foglie per gyoza - Fase 3: setacciare la farina\" class=\"wp-image-9217\"\/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-7ded0c98 is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background wp-block-paragraph\" style=\"background-color:#eaeaea;font-size:18px\"><strong>Fase 3<\/strong><\/p>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\">Setacciare la <strong>farina di grano e l\u2019amido <\/strong>in una ciotola capiente e mescolarli brevemente tra loro.<\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<div class=\"wp-block-columns wp-block-uagb-columns uagb-columns__wrap uagb-columns__background-none uagb-columns__stack-mobile uagb-columns__valign-top uagb-columns__gap-10 align uagb-columns__reverse-mobile uagb-block-5c2ddcfd uagb-columns__columns-2 uagb-columns__max_width-theme is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-ef027471 is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/07\/Gyoza-Bl&#xE4;tter-Schritt-4-Mehl-mit-Wasser-vermischen.jpg\" alt=\"Foglie per gyoza - Fase 4: mescolare la farina con l&#x2019;acqua\" class=\"wp-image-9219\"\/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-f55b24a6 is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background wp-block-paragraph\" style=\"background-color:#eaeaea;font-size:18px\"><strong>Fase 4<\/strong><\/p>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\">Versare l\u2019<strong>acqua salata<\/strong> (attenzione: \u00e8 bollente!) nella farina e mescolare l\u2019impasto prima con un cucchiaio e poi con le mani nella ciotola fino a formare <strong>piccoli grumi<\/strong>, in modo che l\u2019acqua si amalgami perfettamente con la farina.<\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<div class=\"wp-block-columns wp-block-uagb-columns uagb-columns__wrap uagb-columns__background-none uagb-columns__stack-mobile uagb-columns__valign-top uagb-columns__gap-10 align uagb-columns__reverse-mobile uagb-block-e5885ba1 uagb-columns__columns-2 uagb-columns__max_width-theme is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-14ddf46a is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/07\/Gyoza-Bl&#xE4;tter-Schritt-5-Teig-kneten.jpg\" alt=\"Foglie per gyoza - Passaggio 5: impastare l&#x2019;impasto\" class=\"wp-image-9218\"\/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-65ee0993 is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background wp-block-paragraph\" style=\"background-color:#eaeaea;font-size:18px\"><strong>Fase 5<\/strong><\/p>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\">Successivamente, impastare l\u2019impasto con le mani <strong>per circa 5 minuti<\/strong> sul piano di lavoro fino a formare una palla compatta.<\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<div class=\"wp-block-columns wp-block-uagb-columns uagb-columns__wrap uagb-columns__background-none uagb-columns__stack-mobile uagb-columns__valign-top uagb-columns__gap-10 align uagb-columns__reverse-mobile uagb-block-b9d09f92 uagb-columns__columns-2 uagb-columns__max_width-theme is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-4f822f69 is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/07\/Gyoza-Bl&#xE4;tter-Schritt-6-Teig-ruhen-lassen.jpg\" alt=\"Fogli per gyoza - Passaggio 6: Lasciare riposare l&#x2019;impasto\" class=\"wp-image-9209\"\/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-b1846334 is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background wp-block-paragraph\" style=\"background-color:#eaeaea;font-size:18px\"><strong>Fase 6<\/strong><\/p>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\">Avvolgere la palla di impasto nella pellicola trasparente (per evitare che l\u2019impasto perda umidit\u00e0) e <strong>lasciarla riposare per 30 minuti<\/strong>.<\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<div class=\"wp-block-columns wp-block-uagb-columns uagb-columns__wrap uagb-columns__background-none uagb-columns__stack-mobile uagb-columns__valign-top uagb-columns__gap-10 align uagb-columns__reverse-mobile uagb-block-5f0b3f53 uagb-columns__columns-2 uagb-columns__max_width-theme is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-0e8a44d5 is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/07\/Gyoza-Bl&#xE4;tter-Schritt-7-Teig-ausrollen-scaled.jpg\" alt=\"Foglie di gyoza - Passo 7: stendere l&#x2019;impasto\" class=\"wp-image-9210\"\/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-4f2c0cef is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background wp-block-paragraph\" style=\"background-color:#eaeaea;font-size:18px\"><strong>7\u00b0 passaggio<\/strong><\/p>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\">Svolgere la pallina di impasto dalla pellicola, schiacciarla con i palmi delle mani fino a formare un <strong>disco pi\u00f9 piatto<\/strong> e adagiarla su una superficie <strong>spolverata di <\/strong>amido. Cospargere anche il disco di pasta con un po\u2019 di amido. Stendere la pasta con un mattarello <strong> fino a ottenere una larghezza di circa 2-3 mm (quindi molto sottile)<\/strong>. Se non sei sicuro dello spessore della pasta, \u00e8 meglio lasciarla un po\u2019 pi\u00f9 spessa e cuocere i gyoza al vapore un po\u2019 pi\u00f9 a lungo in seguito!<\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<div class=\"wp-block-columns wp-block-uagb-columns uagb-columns__wrap uagb-columns__background-none uagb-columns__stack-mobile uagb-columns__valign-top uagb-columns__gap-10 align uagb-columns__reverse-mobile uagb-block-1ef9b6b2 uagb-columns__columns-2 uagb-columns__max_width-theme is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-7f5c990c is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/07\/Gyoza-Bl&#xE4;tter-Schritt-8-Teig-ausstechen.jpg\" alt=\"Fogli di gyoza - Passo 8: ritagliare la pasta\" class=\"wp-image-9211\"\/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-aa11dc61 is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background wp-block-paragraph\" style=\"background-color:#eaeaea;font-size:18px\"><strong>Passo 8<\/strong><\/p>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\">Ora ritaglia 20 cerchi dall\u2019impasto con uno stampino largo circa <strong>10 cm<\/strong> \u2013 puoi anche usare un bicchiere d\u2019acqua grande o qualcosa di simile. <br\/>Stacca con cura ogni foglio di gyoza <strong>&lt;\/ strong&gt;, <strong>spennellare con un po\u2019 di amido<\/strong> (in modo che le sfoglie non si attacchino tra loro quando vengono impilate) e metterle da parte.<br\/>Se le sfoglie sono state ritagliate in modo ben preciso, dovrebbe rimanere pochissima pasta residua.<\/strong><\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<div class=\"wp-block-columns wp-block-uagb-columns uagb-columns__wrap uagb-columns__background-none uagb-columns__stack-mobile uagb-columns__valign-top uagb-columns__gap-10 align uagb-columns__reverse-mobile uagb-block-7221fa37 uagb-columns__columns-2 uagb-columns__max_width-theme is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-fffa68d6 is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"800\" height=\"800\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/09\/Gyoza-Blaetter-Schritt-9-Fertig.jpg\" alt=\"Delicate sfoglie di riso giapponesi per il sushi e la cucina creativa.\" class=\"wp-image-55764\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/09\/Gyoza-Blaetter-Schritt-9-Fertig.jpg 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/09\/Gyoza-Blaetter-Schritt-9-Fertig-300x300.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/09\/Gyoza-Blaetter-Schritt-9-Fertig-150x150.jpg 150w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/09\/Gyoza-Blaetter-Schritt-9-Fertig-768x768.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/09\/Gyoza-Blaetter-Schritt-9-Fertig-600x600.jpg 600w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/09\/Gyoza-Blaetter-Schritt-9-Fertig-100x100.jpg 100w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-fbff3224 is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background wp-block-paragraph\" style=\"background-color:#eaeaea;font-size:18px\"><strong>9\u00b0 passaggio<\/strong><\/p>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\">Fino al momento dell\u2019uso, la pila di fogli di pasta dovrebbe <strong>essere coperta con un canovaccio umido <\/strong>, in modo che la pasta non si secchi e rimanga ben elastica per piegare i <a href=\"https:\/\/1mal1japan.de\/rezepte\/gyoza-grundrezept\/\">gyoza<\/a>. <strong>Fatto \u2013 Itadakimasu!<\/strong><\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background is-style-wide\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1200\" height=\"800\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/09\/Gyoza-Blaetter-Titelbild.jpg\" alt=\"Foglie di gyoza &#x2013; Immagine di copertina\" class=\"wp-image-54079\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/09\/Gyoza-Blaetter-Titelbild.jpg 1200w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/09\/Gyoza-Blaetter-Titelbild-300x200.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/09\/Gyoza-Blaetter-Titelbild-1024x683.jpg 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/09\/Gyoza-Blaetter-Titelbild-768x512.jpg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n<\/div>\n<\/div>\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p class=\"wp-block-paragraph\"><strong><strong><strong>Cerchi altre deliziose ispirazioni dal Giappone? Qui trovi alcune idee di ricette selezionate per te:<\/strong><\/strong><\/strong><\/p>\n\n\t\t\t<div class=\"wp-block-uagb-post-grid uagb-post-grid  uagb-post__image-position-top uagb-post__image-enabled uagb-block-27b66334     uagb-post__items uagb-post__columns-2 is-grid uagb-post__columns-tablet-2 uagb-post__columns-mobile-2 uagb-post__equal-height\" data-total=\"4\" style=\"\">\n\n\t\t\t\t\t\t\t\t\t\t\t\t<article class=\"uagb-post__inner-wrap\">\t\t\t\t\t\t\t\t<div class='uagb-post__image'>\n\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/it\/rezepte\/nikujaga-stufato-giapponese-con-patate-e-carne-di-manzo-ricetta-per-la-cucina-di-tutti-i-giorni\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\" class='uagb-image-ratio-inherit'><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Titelbild-1024x683.jpg\" class=\"attachment-large size-large\" alt=\"Immagine di copertina di Nikujaga\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Titelbild-1024x683.jpg 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Titelbild-300x200.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Titelbild-768x512.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Nikujaga-Titelbild.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<p class=\"uagb-post__title uagb-post__text\">\n\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/it\/rezepte\/nikujaga-stufato-giapponese-con-patate-e-carne-di-manzo-ricetta-per-la-cucina-di-tutti-i-giorni\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">Nikujaga: stufato giapponese con patate e carne di manzo | Ricetta per la cucina di tutti i giorni<\/a>\n\t\t\t<\/p>\n\t\t\t\t\t\t<div class='uagb-post__text uagb-post-grid-byline'>\n\t\t\t\t\t\t\t\t<time datetime=\"2026-01-19T06:01:00+01:00\" class=\"uagb-post__date\">\n\t\t\t\t<span class=\"dashicons-calendar dashicons\"><\/span>\t\t\t\t\t19. Gennaio 2026\t\t\t\t<\/time>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class='uagb-post__text uagb-post__excerpt'>\n\t\t\t\t\t<p>Ho mangiato il nikujaga per la prima volta a casa della mia famiglia ospitante a&#8230;\t\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"uagb-post__text uagb-post__cta wp-block-button\">\n\t\t\t\t<a class=\"wp-block-button__link uagb-text-link\" style=\"\" href=\"https:\/\/1mal1japan.de\/it\/rezepte\/nikujaga-stufato-giapponese-con-patate-e-carne-di-manzo-ricetta-per-la-cucina-di-tutti-i-giorni\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">\u279f Vai alla ricetta<\/a>\n\t\t\t<\/div>\n\t\t\t\n\t\t\t\t\t\t\t\t\t<\/article>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<article class=\"uagb-post__inner-wrap\">\t\t\t\t\t\t\t\t<div class='uagb-post__image'>\n\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/it\/rezepte\/preparare-il-tantanmen-in-casa-ramen-cremoso-al-sesamo-con-carne-macinata-al-miso-speziata-pak-choi-e-uova-da-ramen\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\" class='uagb-image-ratio-inherit'><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Tantanmen-Titelbild-1024x683.jpg\" class=\"attachment-large size-large\" alt=\"Immagine di copertina di Tantanmen\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Tantanmen-Titelbild-1024x683.jpg 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Tantanmen-Titelbild-300x200.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Tantanmen-Titelbild-768x512.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Tantanmen-Titelbild.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<p class=\"uagb-post__title uagb-post__text\">\n\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/it\/rezepte\/preparare-il-tantanmen-in-casa-ramen-cremoso-al-sesamo-con-carne-macinata-al-miso-speziata-pak-choi-e-uova-da-ramen\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">Preparare il tantanmen in casa: ramen cremoso al sesamo con carne macinata al miso speziata, pak choi e uova da ramen<\/a>\n\t\t\t<\/p>\n\t\t\t\t\t\t<div class='uagb-post__text uagb-post-grid-byline'>\n\t\t\t\t\t\t\t\t<time datetime=\"2026-01-12T06:02:00+01:00\" class=\"uagb-post__date\">\n\t\t\t\t<span class=\"dashicons-calendar dashicons\"><\/span>\t\t\t\t\t12. Gennaio 2026\t\t\t\t<\/time>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class='uagb-post__text uagb-post__excerpt'>\n\t\t\t\t\t<p>Il tantanmen \u00e8 una zuppa di ramen per chi ama i sapori cremosi, ma non&#8230;\t\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"uagb-post__text uagb-post__cta wp-block-button\">\n\t\t\t\t<a class=\"wp-block-button__link uagb-text-link\" style=\"\" href=\"https:\/\/1mal1japan.de\/it\/rezepte\/preparare-il-tantanmen-in-casa-ramen-cremoso-al-sesamo-con-carne-macinata-al-miso-speziata-pak-choi-e-uova-da-ramen\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">\u279f Vai alla ricetta<\/a>\n\t\t\t<\/div>\n\t\t\t\n\t\t\t\t\t\t\t\t\t<\/article>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<article class=\"uagb-post__inner-wrap\">\t\t\t\t\t\t\t\t<div class='uagb-post__image'>\n\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/it\/rezepte\/preparare-lomurice-in-casa-frittata-giapponese-con-riso-al-ketchup-e-verdure-delizioso-omuraisu\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\" class='uagb-image-ratio-inherit'><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Omuraisu-Titelbild-1024x683.jpg\" class=\"attachment-large size-large\" alt=\"Immagine di copertina Omuraisu\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Omuraisu-Titelbild-1024x683.jpg 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Omuraisu-Titelbild-300x200.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Omuraisu-Titelbild-768x512.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Omuraisu-Titelbild.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<p class=\"uagb-post__title uagb-post__text\">\n\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/it\/rezepte\/preparare-lomurice-in-casa-frittata-giapponese-con-riso-al-ketchup-e-verdure-delizioso-omuraisu\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">Preparare l&#8217;omurice in casa: frittata giapponese con riso al ketchup e verdure | delizioso omuraisu<\/a>\n\t\t\t<\/p>\n\t\t\t\t\t\t<div class='uagb-post__text uagb-post-grid-byline'>\n\t\t\t\t\t\t\t\t<time datetime=\"2026-01-08T06:00:00+01:00\" class=\"uagb-post__date\">\n\t\t\t\t<span class=\"dashicons-calendar dashicons\"><\/span>\t\t\t\t\t8. Gennaio 2026\t\t\t\t<\/time>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class='uagb-post__text uagb-post__excerpt'>\n\t\t\t\t\t<p>L\u2019omuraisu \u00e8 uno di quei piatti che fa subito sorridere quasi tutti i giapponesi. Una&#8230;\t\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"uagb-post__text uagb-post__cta wp-block-button\">\n\t\t\t\t<a class=\"wp-block-button__link uagb-text-link\" style=\"\" href=\"https:\/\/1mal1japan.de\/it\/rezepte\/preparare-lomurice-in-casa-frittata-giapponese-con-riso-al-ketchup-e-verdure-delizioso-omuraisu\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">\u279f Vai alla ricetta<\/a>\n\t\t\t<\/div>\n\t\t\t\n\t\t\t\t\t\t\t\t\t<\/article>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<article class=\"uagb-post__inner-wrap\">\t\t\t\t\t\t\t\t<div class='uagb-post__image'>\n\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/it\/rezepte\/preparare-in-casa-i-migliori-okonomiyaki-ricetta-base-per-le-frittelle-giapponesi-di-cavolo-in-stile-osaka\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\" class='uagb-image-ratio-inherit'><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/12\/Okonomiyaki-Titelbild-1024x683.jpg\" class=\"attachment-large size-large\" alt=\"Immagine di copertina dell\u2019okonomiyaki\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/12\/Okonomiyaki-Titelbild-1024x683.jpg 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/12\/Okonomiyaki-Titelbild-300x200.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/12\/Okonomiyaki-Titelbild-768x512.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/12\/Okonomiyaki-Titelbild.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<p class=\"uagb-post__title uagb-post__text\">\n\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/it\/rezepte\/preparare-in-casa-i-migliori-okonomiyaki-ricetta-base-per-le-frittelle-giapponesi-di-cavolo-in-stile-osaka\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">Preparare in casa i migliori okonomiyaki: ricetta base per le frittelle giapponesi di cavolo in stile Osaka<\/a>\n\t\t\t<\/p>\n\t\t\t\t\t\t<div class='uagb-post__text uagb-post-grid-byline'>\n\t\t\t\t\t\t\t\t<time datetime=\"2026-01-02T15:49:54+01:00\" class=\"uagb-post__date\">\n\t\t\t\t<span class=\"dashicons-calendar dashicons\"><\/span>\t\t\t\t\t2. Gennaio 2026\t\t\t\t<\/time>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class='uagb-post__text uagb-post__excerpt'>\n\t\t\t\t\t<p>Okonomiyaki geh\u00f6rt f\u00fcr mich zu den Gerichten, die sofort gute Laune machen. Ein herzhafter Pfannkuchen,&#8230;\t\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"uagb-post__text uagb-post__cta wp-block-button\">\n\t\t\t\t<a class=\"wp-block-button__link uagb-text-link\" style=\"\" href=\"https:\/\/1mal1japan.de\/it\/rezepte\/preparare-in-casa-i-migliori-okonomiyaki-ricetta-base-per-le-frittelle-giapponesi-di-cavolo-in-stile-osaka\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">\u279f Vai alla ricetta<\/a>\n\t\t\t<\/div>\n\t\t\t\n\t\t\t\t\t\t\t\t\t<\/article>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<article class=\"uagb-post__inner-wrap\">\t\t\t\t\t\t\t\t<div class='uagb-post__image'>\n\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/it\/rezepte\/preparare-in-casa-la-pastella-croccante-per-la-tempura-pastella-giapponese-per-verdure-e-gamberetti-ricetta-e-consigli\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\" class='uagb-image-ratio-inherit'><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2016\/11\/Grundrezept_Titelbild_20190822-1024x683.jpg\" class=\"attachment-large size-large\" alt=\"Ricetta base Tempura Immagine della pastella\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2016\/11\/Grundrezept_Titelbild_20190822-1024x683.jpg 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2016\/11\/Grundrezept_Titelbild_20190822-300x200.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2016\/11\/Grundrezept_Titelbild_20190822-768x512.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2016\/11\/Grundrezept_Titelbild_20190822-150x100.jpg 150w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2016\/11\/Grundrezept_Titelbild_20190822-600x400.jpg 600w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2016\/11\/Grundrezept_Titelbild_20190822.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<p class=\"uagb-post__title uagb-post__text\">\n\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/it\/rezepte\/preparare-in-casa-la-pastella-croccante-per-la-tempura-pastella-giapponese-per-verdure-e-gamberetti-ricetta-e-consigli\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">Preparare in casa la pastella croccante per la tempura: pastella giapponese per verdure e gamberetti \u2013 Ricetta e consigli<\/a>\n\t\t\t<\/p>\n\t\t\t\t\t\t<div class='uagb-post__text uagb-post-grid-byline'>\n\t\t\t\t\t\t\t\t<time datetime=\"2025-09-02T10:01:04+02:00\" class=\"uagb-post__date\">\n\t\t\t\t<span class=\"dashicons-calendar dashicons\"><\/span>\t\t\t\t\t2. Settembre 2025\t\t\t\t<\/time>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class='uagb-post__text uagb-post__excerpt'>\n\t\t\t\t\t<p>Quando penso alla tempura, mi risuona subito in testa quel saku saku&#8230; Quella delicata croccantezza&#8230;\t\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"uagb-post__text uagb-post__cta wp-block-button\">\n\t\t\t\t<a class=\"wp-block-button__link uagb-text-link\" style=\"\" href=\"https:\/\/1mal1japan.de\/it\/rezepte\/preparare-in-casa-la-pastella-croccante-per-la-tempura-pastella-giapponese-per-verdure-e-gamberetti-ricetta-e-consigli\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">\u279f Vai alla ricetta<\/a>\n\t\t\t<\/div>\n\t\t\t\n\t\t\t\t\t\t\t\t\t<\/article>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<article class=\"uagb-post__inner-wrap\">\t\t\t\t\t\t\t\t<div class='uagb-post__image'>\n\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/it\/rezepte\/buta-shogayaki-maiale-allo-zenzero-alla-giapponese-con-riso-cavolo-e-tsukemono-da-preparare-in-casa\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\" class='uagb-image-ratio-inherit'><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/07\/Buta-Shogayaki-Titelbild-1024x683.jpg\" class=\"attachment-large size-large\" alt=\"Buta Shogayaki Titelbild\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/07\/Buta-Shogayaki-Titelbild-1024x683.jpg 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/07\/Buta-Shogayaki-Titelbild-300x200.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/07\/Buta-Shogayaki-Titelbild-768x512.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/07\/Buta-Shogayaki-Titelbild.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<p class=\"uagb-post__title uagb-post__text\">\n\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/it\/rezepte\/buta-shogayaki-maiale-allo-zenzero-alla-giapponese-con-riso-cavolo-e-tsukemono-da-preparare-in-casa\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">Buta Shogayaki: maiale allo zenzero alla giapponese con riso, cavolo e tsukemono \u2013 da preparare in casa<\/a>\n\t\t\t<\/p>\n\t\t\t\t\t\t<div class='uagb-post__text uagb-post-grid-byline'>\n\t\t\t\t\t\t\t\t<time datetime=\"2025-07-07T06:02:00+02:00\" class=\"uagb-post__date\">\n\t\t\t\t<span class=\"dashicons-calendar dashicons\"><\/span>\t\t\t\t\t7. Luglio 2025\t\t\t\t<\/time>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class='uagb-post__text uagb-post__excerpt'>\n\t\t\t\t\t<p>Il Buta Shogayaki \u00e8 per me il pranzo giapponese perfetto quando lavoro da casa. \u00c8&#8230;\t\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"uagb-post__text uagb-post__cta wp-block-button\">\n\t\t\t\t<a class=\"wp-block-button__link uagb-text-link\" style=\"\" href=\"https:\/\/1mal1japan.de\/it\/rezepte\/buta-shogayaki-maiale-allo-zenzero-alla-giapponese-con-riso-cavolo-e-tsukemono-da-preparare-in-casa\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">\u279f Vai alla ricetta<\/a>\n\t\t\t<\/div>\n\t\t\t\n\t\t\t\t\t\t\t\t\t<\/article>\n\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p class=\"has-background wp-block-paragraph\" style=\"background-color:#ffdddd\"><strong><em>Hai provato la ricetta? Fammelo sapere nei commenti, non vedo l\u2019ora di leggere cosa ne pensi!<\/em><\/strong><\/p>\n\n<script type=\"application\/ld+json\">\n{\n\"@context\": \"http:\/\/schema.org\",\n \"@type\": \"Recipe\",\n\n\"name\":\"Foglie per gyoza \u2013 Preparare facilmente l\u2019impasto in casa\",\n\"image\": [\n\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2023\/09\/Gyoza-Blaetter-Titelbild.jpg\",\n\t\t\n\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/07\/Gyoza-Blaetter-Rezeptbild.jpg\",\n\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/07\/Gyoza-Blaetter-Schritt-9-Fertig.jpg\"\n],\n      \n\"author\": {\n\"@type\":\"Person\",\n\"name\":\"Elisa\"\n},\n\n\"datePublished\":\"2023-09-29\",\n \"description\": \"Per preparare in casa le migliori sfoglie per gyoza ti servono solo 4 ingredienti. Preparandole a mano, le sfoglie risultanti saranno davvero elastiche e perfette per essere piegate a forma di gyoza (ravioli ripieni giapponesi)! Hanno un sapore molto pi\u00f9 intenso rispetto a quelle acquistate e sono pronte in un batter d'occhio.\",\n\t        \n\"prepTime\":\"PT20M\",\n\"cookTime\":\"PT40M\",\n\"totalTime\":\"PT60M\",\n\t\t\t    \n\"keywords\":\"sfoglie per gyoza, preparare in casa le sfoglie per gyoza, ricetta sfoglie per gyoza, impasto per gyoza, preparare in casa l\u2019impasto per gyoza, ravioli gyoza, ricetta impasto per gyoza\",\n\"recipeYield\": [\n\"2\",\n\"20 pezzi\"\n ],\n \t  \t    \n\"recipeCategory\":\"Ingredienti di base\",\n\"recipeCuisine\":\"Giapponese\",\n\n\"nutrition\": {\n\"@type\":\"NutritionInformation\",\n\"calories\":\"51 kcal\",\n\"servingSize\":\"1 porzione\"\n},\n      \n\"recipeIngredient\":[\n\"250 g di farina di frumento\",\n\"25 g di amido\",\n\"1\/2 cucchiaino di sale\",\n\"140 ml di acqua\"\n],\n\n\"recipeInstructions\":[\n{\n          \n\"@type\": \"HowToStep\",\n\"name\": \"Preparare gli ingredienti\",\n\"text\": \"Preparare gli ingredienti per le sfoglie di gyoza fatte in casa.\",\n\"image\": \"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/07\/Gyoza-Bl%C3%A4tter-Zutaten.jpg\"\n        \n},\n{\n\"@type\": \"HowToStep\",\n\"name\": \"Impasto pronto\",\n\"text\": \"Portare l'acqua a ebollizione in una pentola o in un bollitore e dosarla in una ciotola. Mescolare il sale nell'acqua calda fino a quando non si sar\u00e0 sciolto.\",\n          \n\"image\": \"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/07\/Gyoza-Bl%C3%A4tter-Schritt-2-Salzwasser-verr%C3%BChren.jpg\"\n},\n{\n\"@type\": \"HowToStep\",\n\"name\": \"Sciacquatura\",\n          \n\"text\": \"Dopo 5 minuti, scolare i fagioli adzuki con un colino e sciacquarli brevemente sotto l\u2019acqua corrente. Eliminare eventuali fagioli danneggiati. Rimettere i fagioli lavati nella pentola grande. Aggiungere nuovamente 750 ml di acqua fresca e fredda e portare lentamente il tutto a ebollizione a fuoco medio con il coperchio.\",\n \"image\": \"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/12\/Anko-Schritt-3-Adzukibohnen-kochen.jpg\"\n},\n{\n\"@type\": \"HowToStep\",\n\"name\": \"Farina di frumento e amido\",\n \"text\": \"Setacciare la farina di frumento e l\u2019amido in una ciotola capiente e mescolarli brevemente.\",\n\"image\": \"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/07\/Gyoza-Bl%C3%A4tter-Schritt-3-Mehl-sieben.jpg\"\n        \n},\n{\n\"@type\": \"HowToStep\",\n\"name\": \"Impastare\",\n\"text\": \"Versare l\u2019acqua salata (attenzione: \u00e8 bollente!) sulla farina e lavorare l\u2019impasto nella ciotola, prima con un cucchiaio e poi con le mani, fino a formare dei piccoli grumi, in modo che l\u2019acqua si amalgami perfettamente con la farina.\",\n          \n\"image\": \"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/07\/Gyoza-Bl%C3%A4tter-Schritt-4-Mehl-mit-Wasser-vermischen.jpg\"\n},\n{\n\"@type\": \"HowToStep\",\n\"name\": \"Impastare\",\n          \n\"text\": \"Successivamente, lavorare l\u2019impasto con le mani sul piano di lavoro per circa 5 minuti fino a formare una palla compatta.\",\n\"image\": \"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/07\/Gyoza-Bl%C3%A4tter-Schritt-5-Teig-kneten.jpg\"\n},\n\t\t\n{\n\"@type\": \"HowToStep\",\n\"name\": \"Lasciare riposare\",\n\"text\": \"Avvolgere la palla di impasto nella pellicola trasparente (per evitare che l'impasto perda umidit\u00e0) e lasciarla riposare per 30 minuti.\",\n          \n\"image\": \"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/07\/Gyoza-Bl%C3%A4tter-Schritt-6-Teig-ruhen-lassen.jpg\"\n},\n{\n\"@type\": \"HowToStep\",\n\"name\": \"Stendere\",\n \"text\": \"Svolgere la pallina di impasto dalla pellicola, schiacciarla con i palmi delle mani fino a formare un disco pi\u00f9 piatto e adagiarla su una superficie spolverata di amido. Cospargere anche il disco di impasto con un po\u2019 di amido. Stendere l\u2019impasto con un mattarello fino a ottenere uno spessore di circa 2-3 mm (cio\u00e8 molto sottile). Se non sei sicuro dello spessore dell\u2019impasto, \u00e8 meglio lasciarlo un po\u2019 pi\u00f9 spesso e cuocere i gyoza un po\u2019 pi\u00f9 a lungo in seguito!\",\n          \n\"image\": \"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/07\/Gyoza-Bl%C3%A4tter-Schritt-7-Teig-ausrollen-scaled.jpg\"\n},\n{\n\"@type\": \"HowToStep\",\n\"name\": \"Ritaglio\",\n          \"text\": \"Ora ritaglia 20 cerchi dall\u2019impasto con uno stampino largo circa 9 cm \u2013 puoi usare anche un bicchiere d\u2019acqua capiente o qualcosa di simile. Stacca con cura ogni sfoglia di gyoza, spennellala con un po\u2019 di amido (in modo che le sfoglie non si attacchino tra loro quando le impili) e mettile da parte. Se le sfoglie sono state ritagliate in modo ben aderente, dovrebbe rimanere pochissima pasta di scarto. Fino al momento dell\u2019uso, la pila di sfoglie va coperta con un canovaccio umido, in modo che la pasta non si secchi e rimanga ben elastica per piegare i gyoza. Fatto \u2013 Itadakimasu!\" ,\n\"image\": \"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/07\/Gyoza-Bl%C3%A4tter-Schritt-8-Teig-ausstechen.jpg\"\n}\n],\n\"aggregateRating\": {\n\t      \n\"@type\":\"AggregateRating\",\n\"ratingValue\":\"5.0\",\n\"ratingCount\":\"511\"\n}\n}\n<\/script>\n","protected":false},"excerpt":{"rendered":"<p>Preparare in casa le sfoglie per gyoza: non solo sembra una vera esperienza di gusto, ma lo \u00e8 davvero! Con [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":68581,"comment_status":"open","ping_status":"closed","template":"","meta":{"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"disabled","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"default","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center 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center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}}},"categories":[],"tags":[1137,82,649],"schwierigkeit":[1855],"zubereitung":[1825],"hauptzutat":[1851],"zweck":[],"ernaehrung":[1488,1820,1486],"menue":[1852],"rezeptindex":[1854],"zutaten":[1844],"laenderkueche":[],"class_list":["post-68580","rezept","type-rezept","status-publish","has-post-thumbnail","hentry","tag-beliebt","tag-gyoza","tag-gyoza-blaetter-rezept","schwierigkeit-impegnativo","zubereitung-ricette-a-5-ingredienti","hauptzutat-impasto","ernaehrung-laktosefrei","ernaehrung-vegano","ernaehrung-vegetarisch","menue-ingredienti-base","rezeptindex-ingredienti-di-base_impasto","zutaten-katakuriko"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v28.1 (Yoast SEO v28.1) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Foglie per gyoza: 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