For the dough
200 g flour 00
90 g of warm water
1 pinch of salt
For the filling
200 g of ricotta Tenuta Agrilat
10 clean Argentinian prawns
Half a lemon peel of Sorrento
1 pinch of salt
1 pinch of pepper
1 tablespoon of soy
Mix the flour with water and salt until you get a smooth and homogeneous dough. Leave to stand for at least an hour wrapped in plastic foil.
Meanwhile prepare the filling with ricotta of chopped shrimp, pepper, salt, soy and grated lemon peel.
Take the dough, roll it out with a rolling pin to form a smooth and thin surface. Cup the dough into medium-sized discs. Insert a teaspoon of filling and close the dough to form an ear.
Steam the gyoza obtained in the bamboo basket for 8 minutes.
Serve and dress with drops of balsamic vinegar from Fondo Montebello.
