Gyoza

The ability to make neat, tasty gyoza is very useful. It’s one of those skills which is acquired quickly and adapted easily; the kind we love to teach. This version features a deliciously warming ¬†autumnal filling.

Ingredients

Filling
50g plain tofu, grated
50g cooked quinoa
1 large cloves garlic, pureed or finely chopped
1 centimetres ginger – fresh (about 1/2 tablespoon), peeled finely chopped
Zest of 1 lime
1 Amaretti biscuit, crumbled
100g cooked pumpkin flesh
1/2 teaspoon of salt
1 teaspoon of tikka masala powder

Combine the filling ingredients and season to taste

Wrappers
120 g bread flour
120 g plain flour
1/2 tsp salt
120 ml freshly boiled water
1/2 teaspoon of tikka masala powder

  1. Place the flours into a bowl and combine
  2. Add the salt and tikka masala to the water and stir until dissolved
  3. Pour into the flour mix and start combining with a spoon
  4. If the mixture is too dry, add more water
  5. As soon as it’s cool enough to handle, get your hands in and finish bringing it together
  6. Knead on the work surface for a couple of minutes
  7. Wrap in cling film and leave to rest for 20 minutes
  8. Cut into small chunks, shape each of these into a ball and then roll with a rolling pin until it is no thicker than 1.5 mm (or half the thickness of a pound coin)
  9. Cut with a cookie cutter
  10. Place filling into the circle and fold in half, then pleat the edges together
  11. Fry the gyoza in a thin layer of oil on a medium to high heat until golden brown (they can be fried on all sides or just one)
  12. Pour 100ml of water into the pan and immediately cover with a tight fitting lid
  13. Steam for 4 minutes
  14. Place and remove the lid carefully as the oil might spatter
  15. Uncover slowly to avoid the steam rising from the pan and then squeeze in juice from 1/2 a lime
  16. Serve immediately with more Amaretti biscuits crumbled over the top


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