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PIZZA GYOZA INSPIRED BY TEENAGE MUTANT NINJA TURTLES

Name: Pizza Gyoza inspired by Teenage Mutant Ninja Turtles
Cook time: 6000 s
Total time: 6000 s
Yield: 4 servings
Ingredients: For the Pizza Gyoza Filling; 150 g pepperoni, cubed; 275 g low moisture mozzarella cheese, cubed; 3 1/2 leaves basil, torn; 1/4 tsp dried oregano; For the Pizza Dipping Sauce; 1 can (28 oz) San Marzano tomatoes (whole or chopped); 1 small basil stem (with leaves); 1 tsp dried oregano; 1 large garlic cloves, halved; 1 tsp kosher salt; 1/2 tsp freshly ground black pepper; For the Pizza Gyoza; As needed dumpling wrappers, (defrosted if applicable); As needed water; As needed neutral oil; For the Skirt; 2 tsp cornstarch; 1 tsp all purpose flour; 1/2 cup water; 1/4 tsp rice vinegar; For the Pizza Gyoza Pie; 1 tbsp neutral oil; As needed low moisture mozzarella cheese; slices As needed pepperoni

cook:

1 h 40 min

Picture for Pizza Gyoza inspired by Teenage Mutant Ninja Turtles

4,261,501 views In the 2012 3D-animated reboot of the 2003 re-imagining of the classic 1987 animated series, channeling the lighthearted energy of the 2007 film and preceding the creepy 2014 CGI Michael Bay adaptation, the first season's 21st episode of Teenage Mutant Ninja Turtles' 5-season arc features the eponymous quartet of combatants enjoying something curious: pizza gyoza. Let's make some!

4 servings

original

metric

INGREDIENTS

For the Pizza Gyoza Filling

150 g pepperoni, cubed

275 g low moisture mozzarella cheese, cubed

3 ½ leaves basil, torn

¼ tsp dried oregano

For the Pizza Dipping Sauce

1 can (28 oz) San Marzano tomatoes (whole or chopped)

1 small basil stem (with leaves)

1 tsp dried oregano

1 large garlic cloves, halved

1 tsp kosher salt

½ tsp freshly ground black pepper

For the Pizza Gyoza

As needed dumpling wrappers, (defrosted if applicable)

As needed water

As needed neutral oil

For the Skirt

2 tsp cornstarch

1 tsp all purpose flour

½ cup water

¼ tsp rice vinegar

For the Pizza Gyoza Pie

1 tbsp neutral oil

As needed low moisture mozzarella cheese

slices As needed pepperoni

TOOLS

Babish Tiny Whisk Set

Babish Measusring Cups and Spoons set

Babish 12-Piece Set

Babish Frying Pan

DIRECTIONS

For the Pizza Gyoza Filling

In the bowl of a food processor, add the pepperoni. Process until paste forms.

150 g pepperoni, cubed

Add the cheese, basil, and oregano. Process the mixture until the ingredients are well combined but there are still a few pieces of visible mozzarella remaining.

275 g low moisture mozzarella cheese, cubed

3 ½ leaves basil, torn

¼ tsp dried oregano

Reserved until ready to use.

For the Pizza Dipping Sauce

Puree the tomatoes using an immersion blender or food processor.

1 can (28 oz) San Marzano tomatoes (whole or chopped)

Transfer the tomatoes to a medium saucepot.

Add the basil, oregano, garlic, salt, and pepper to the sauce.

1 small basil stem (with leaves)

1 tsp dried oregano

1 large garlic cloves, halved

1 tsp kosher salt

½ tsp freshly ground black pepper

Cook over medium-low heat for 20 minutes.

Once the sauce has cooked, remove the basil and garlic.

Reserve the sauce until ready to use.

For the Pizza Gyoza

Spoon about 2 teaspoons of filling onto the center of one dumpling wrapper.

As needed water

As needed dumpling wrappers, (defrosted if applicable)

Using your finger, brush ½ of the circumference of the wrapper with water

As needed water

Fold half of the wrapper over the filling and seal the dumpling with small pleats.

For the Pizza Gyoza Filling

Repeat with the remaining wrappers and filling.

Begin heating 1 tablespoon of oil over medium-high heat in a large, high-sided (preferably nonstick or carbon steel) pan.

As needed neutral oil

Once the oil has preheated, add the dumplings flat-side down. Pan fry them until the bottoms have become golden brown and crispy, about 2-3 minutes.

Reduce the heat to medium and add ¼ cup of water to the pan. Cover and let the gyoza steam for 6-8 minutes.

Serve immediately with a side of the reserved sauce. Repeat the cooking process with the remaining dumplings.

For the Skirt

Add the cornstarch and flour to a small bowl, whisk to combine.

2 tsp cornstarch

1 tsp all purpose flour

Add the water and rice vinegar, once again, whisk to combine. Reserve until ready to use.

½ cup water

¼ tsp rice vinegar

For the Pizza Gyoza Pie

Preheat the oven to 400°F.

Begin heating 1 tablespoon of oil over medium-high heat in a large, high-sided (preferably nonstick) pan.

1 tbsp neutral oil

Once the oil has preheated, add the dumplings flat-side down in a circular pattern. Pan fry them until the bottoms have become golden brown and crispy, about 2-3 minutes.

For the Pizza Gyoza

Add the skirt mixture to the pan, then cover and steam the dumplings for 4-5 minutes.

For the Skirt

Uncover the pan and allow the gyoza to cook for another 6-8 minutes or until the skirt is well browned.

Carefully, flip the skirt-ed gyoza onto an oven-safe plate.

Add sauce, cheese, and pepperoni to the top of the skirt as desired.

As needed low moisture mozzarella cheese

slices As needed pepperoni

Transfer the plate to the oven and bake until the cheese has melted about 5-6 minutes.

Allow the pizza to cool for 5 minutes before serving.

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