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
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!
Hannah Brunnbauer
,
Germany
Visit Website
serving and consuming
Pairing Amontillado with food
Amontillado should be served at a temperature of between 12 and 14º C.
It is an ideal wine to accompany soups and consommés, white meat, blue fish (tuna), wild mushrooms and semi-cured cheeses.
It combines perfectly with vegetables such as asparagus and artichokes.
Amontillado fast facts
Analytic data
- Alcoholic content between 16 and 22% vol.
- Sugar < 5 gr. / litre (normally < 1 gr. per litre)
- Total Acidity (tartaric) 4 - 6 gr. / litre
- Volatile Acidity (acetic) < 0,8 gr. / litre
- Very Low In Glycerine Content 3 - 5 gr. / litre
Hannah Brunnbauer
,
Germany
Visit Website
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