Gyoza di Burrata affumicata

Gyoza di Burrata affumicata

Ingredients for 4 mini portions of 2 gyoza each

  • 1 dozen ciliegini tomatoes
  • Salt to taste
  • Extra virgin olive oil
  • A pinch of sugar
  • Garlic to taste
  • Smoked Burrata
  • Basil sprouts
  • Sunflower oil

For the gyoza dough:

  • 180g all-purpose flour
  • 100g hot water
  • a pinch of salt


01 Pour the flour and salt into a mixing jug, then slowly add the hot water, making sure it is well incorporated. 02 Knead until the dough is smooth and elastic. 03 Shape into a ball with your hands and cover it with plastic wrap. Let it rest. 04 Meanwhile, bake a dozen cherry tomatoes that have been washed and halved, with a pinch of salt, a pinch of sugar and garlic oil, at 120°C for about 20 minutes. 05 Roll out the dough with a rolling pin and cut out 8 equal circles with a circular cutter. 06 Fill each circle with smoked Burrata, baked cherry tomatoes, and basil leaves. 07 Seal the dumplings, brushing the edges with cold water and pinching them together to give them the classic gyoza shape. 08 Toast the gyoza in a pan with a little sunflower oil until they are golden brown and crispy. Then, with the heat still high, add a ladle of water and cover the pan quickly with a lid to ensure perfect cooking – crispy on the outside and soft on the inside. 09 Serve the gyoza hot, accompanied by a bowl of basil pesto.

Serve in a: bowl

Un altro mondo


  • Martini Vibrante 30ml
  • Apricot juice 60ml
  • Pinch of salt
  • Non-alcoholic light beer to top up


01 Chill a highball glass, 02 add a large ice block or ice cubes. 03 Add in all ingredients and stir. 04 Garnish with a cocktail pick with a candied apricot slice and a smoked Burrata slice.

Glassware: Highball glass
Garnish: Cocktail pick with candied apricot slice, smoked Burrata slice
%Alc: Non-alcoholic cocktail