Pretty Edible Stylist, Natalie Seldon shares this special Gyoza recipe – the filling can be adapted to whatever vegetable is in season and which lends itself to the recipe. She explains that the most common filling is pork and cabbage but as the shape of the gyoza is the main characteristic, in theory you really can put anything you like in them.
Makes about 30
200g pork mince
25g garden peas (if frozen, blanched)
25g asparagus, roughly chopped
1 spring onion, roughly chopped
1 garlic clove
2cm ginger roughly chopped
½ stem of lemongrass roughly chopped, or 1 tsp lemongrass paste
a small handful roughly chopped coriander
1 tsp Tamari (I use Clearspring) – or you can use dark soy sauce
1 tsp toasted sesame oil
1 tsp sesame seeds
30 ready-made gyoza/dumpling wrappers (you can buy these online or from Asian supermarkets) Dipping sauce
3 tbsp toasted sesame oil
3 tbsp tamari or dark soy sauce
2 tbsp rice vinegar
1 red chilli, chopped
To garnish, if you wish
1 finely sliced spring onion
a small handful chopped coriander
2 tsp toasted sesame seeds
1. Place the peas, asparagus, spring onion, garlic, ginger, lemongrass, Tamari, toasted sesame oil and coriander in a food processor and blitz for a few seconds, or until the ingredients have mixed together, albeit still a bit chunky. Pour into a bowl and mix in the pork mince and sesame seeds with a bit of seasoning.
2. Scoop a small teaspoonful of the filling into the centre of the each gyoza wrapper. Damp the edges with water then fold the wrapper over the filling, pleating the edges to seal.
3. Preheat the oven to its lowest setting. Heat the frying pan over a medium heat with a glug of oil, then add the dumplings (however many will fit in a single layer) bottoms-down and close together, but not touching. Cook over a medium heat until the bases are an even golden colour. Add the boiling water (gauge the amount depending on your pan size) and bring to a simmer before covering the pan with the lid. Steam for about 2-3 minutes until the wrappers are becoming fairly translucent. Uncover and cook for a further 2-3 minutes until the water has evaporated and the bases are crunchy. Remove and keep warm in the low oven while you repeat with the remaining gyoza.Heat the oil in a heavy-bottomed saucepan over a high heat. Place the gyoza in the pan and fry for 2 minutes or until the bottom is crisp. Reduce the heat and add 50ml water. Cover the pan and allow the gyoza to steam in the pan.
4. Garnish with spring onion, coriander and toasted sesame seeds and serve with the dipping sauce.
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