I am not very good when it comes to making dainty fiddly things but these gyozas are fun to make. The folding can look a bit tricky but it doesn’t take very long to get the hand of it. Mine are no where near perfect, but I am happy with their homemade look!
You can always scrap the neat folding and just fold them in half, but I think it worth making the extra effort, it really doesn’t take much longer. They are so great tutorials on-line like this one.
You can use pretty much any filling you fancy. Just season your chosen veggies with lime, soy sauce and add a good dose of fresh ginger and some chilli.
They can be prepared ahead and stored in the fridge (covered with cling film) for a few hours. Gyozas can be steamed or fried. I like to fry them lightly for a minute and then steam them.
They are great served with sweet chilli sauce or a simple mixture of soy sauce and rice vinegar.
They are a fab for a light lunch or dinner. Serve with an asian style coleslaw to turn it into a full meal.
- 16 Gyoza skins
- 1 cup Chinese leaf (chopped)
- 2 Spring onions
- 1 Red chilli
- 1/3 cup Coriander
- 1/3 cup Edamame beans
- 1 clove Garlic (minced)
- 1 tablespoon Ginger (grated)
- 1 teaspoon Mirin
- 1 teaspoon Soy sauce
- 1 teaspoon Rice vinegar
- Lime juice
|Chop the chinese leaf, coriander, chilli, spring onions and add to a bowl. Roughly chop the edamame beans and add to the veggies. Mix in the minced ginger and garlic, along with the mirin, soy sauce and rice vinegar. Add a squeeze of lime juice. |
Let it rest for 30 minutes in the fridge ( you can skip if you are in a hurry) so the flavours mingle together.
|Place one heaped teaspoon of the marinated chopped veggies in the centre of a gyoza skin. Wet the edge of the gyoza with a brush and water. |
Now, you can either fold the gyoza in half, making sure the edges are well stuck together or you can fold the skin as per the link included in the post above.
|Heat a small amount of vegetable oil in a pan. When hot, add the gyozas and lightly fry for a minute. Add some water ( to cover about 1/4 of the gyoza) to the pan and put a lid on. Cook on a medium heat until all the water has evaporated. Take the lid off and cook for another minute. |
|Serve with you favourite dipping sauce or mix 3 Tbs soy + 1 Tbs rice vinegar + 1 Tsp sesame oil and a squeeze of lime. |