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Make These Juicy Gyoza Dumplings Today!

Yields1 ServingPrep Time45 minsCook Time20 minsTotal Time1 hr 5 mins

A burst of juicy flavour, crisped skin on the outside, Japanese pan-fried dumplings or gyoza are a popular dish for a simple weekday meal.

To make the filling:
 1 carrot, peeled and trimmed
 1 thumb-sized bit of ginger, peeled
 300 g natural cashew nuts, soaked in hot water for 15 minutes
 140 g shiitake mushrooms, soaked, trimmed and quartered
 4 spring onions, trimmed and roughly chopped
 2 tbsp soy sauce
 ½ tsp pepper
 1 tbsp vegetable oil
 1 tbsp sesame oil
For the dipping sauce
 Prepare a dish of black vinegar with thinly sliced ginger
1

Fit your food processor with the coarse grating plate, shred the carrot and ginger.

2

Change to the knife blade. Add the cashews, mushrooms, spring onions, soy sauce, sesame oil and pepper.

3

Spoon 1 full teaspoon into the centre of your dumpling skin. Moisten the edge of the circle with a wet finger and pleat the dough from left to right, pinching it together to seal the goodness in. Do the same for all dumplings.

4

Heat your vegetable oil in a large frying pan over medium heat. Add the dumplings flat side down (the pleated edges face you). Fry them for about 2 minutes.

5

Pour in 5 tbsp of water and cover the pan. Turn the heat down low and let the dumplings steam for 5 minutes.

6

Serve with your dipping sauce and enjoy!