Gyoza are the Japanese version of Chinese pot sticker dumplings and both make ideal canapes or appetisers.
In supermarkets now you can buy a variety of ready made gyoza, both meat, prawn or vegetable based to keep in the freezer until cooking. Itsu is a brand that you will often see. In oriental supermarkets you will get a much wider choice and you can also buy gyoza wrappers to make you own.
The gyoza that you buy already made are precooked so just need to be warmed through for a few minutes according to the manufacturer instructions. If you make them yourself it will take a little longer as the dumping pastry needs to be cooked.
Fresh peas are usually a spring vegetable in the UK but frozen peas are as good as any fresh pea that you can buy, as are the edamame (soy) beans which means you can make these at almost any time. Always cook edamame beans according to the packets instructions.
Serves: 6 as a starter, 4 as light lunch 30 canape
5 a day: 1 per 5 dumplings
Cooking time: 1/2 to 3/4 hour preparation time, 5 minutes cooking time.
- 100g peas
- 100g edename
- 50g chopped pea shoots
- 50g finely chopped chives
- 1 clove garlic, crushed
- 1/2 inch peeled ginger, grated
- 1 tsp light miso
- 1 tbs soy sauce
- 1 tsp sesame oil
- 30 gyoza wrappers (defrosted if frozen)
To serve: Light Soy sauce mixed in equal quantities of rice wine vinegar and a couple of drops of chilli oil or hot chilli sauce
Bring a pan of water to the boil and add the edamame beans and peas. Bring back to the boil and cook for 3-5 minutes. Drain and then mash lightly to a chunky paste.
Once cooled, add the remaining gyoza ingredients except for the wrappers. Combine well and season to taste.
To make you Goyza place an individual wrapper on a board and 1 tsp of the filling in the middle. Wet the outside edge of the wrapper with water and fold over so that the edges of the wrapper meet. Firm down the edges of the wrapper from one end to the other, expelling any air as you go. Make sure that the edges are well sealed. If you want to have a go at pleating then you can have a look at this video
You can now refrigerate your gyoza, covered in a dampened tea towel for a few hours until until just before service.
Make the soy dipping sauce and refrigerate until needed.
To cook the gyoza boil a small amount of water in a kettle. Leave to one side.
Heat a tbsp of oil in a frying pan with a lid to a high temperature. Add the gyoza, if you have pleated then the pleat should be on top. Fry without turning until the bottom starts to brown. Add sufficient boiled water so that the gyoza are 1/4 submerged. Cover the pan and cook on a medium heat until the water has evaporated. Remove the lid and allow them to cook a little longer again so the bottom crisps up again.
Serve immediately with the dipping sauce.