The union of dumpling and Italian-style carbonara is almost too perfect. Carbonara, which originated in Rome, is a pasta dish composed of egg, hard cheese, bacon, and pepper. Whether you use thinly sliced and peppered Italian bacon, thick and juicy Canadian bacon, or smoky American bacon is up to you. Just be ready for the cooking aroma to draw a crowd of hungry family members.
45 minutes, plus time to make the sauce
© 2019 Paradise Yamamoto / Tuttle Publishing · Reproduced with permission.
In a small pan over a low flame, heat the clarified butter until it starts to bubble. Meanwhile, beat the egg yolks and salt together in a glass or ceramic bowl.
When the butter is hot, add the garlic and stir for 30 seconds. Add the garlic butter to the egg yolks 1 tablespoon at a time, whisking constantly, until all the butter has been incorporated. This must be done gradually, or the sauce will curdle! The sauce should thicken and become glossy as the butter is whisked in. Drizzle over the gyoza while hot.
Separate the eggs and lightly scramble the whites for the dumpling filling—don’t cook them fully. Use the yolks to make a richly flavored sauce for the gyoza (see left). Add 1 teaspoon of cheese to each dumpling, if desired.