Mushroom & red cabbage gyoza

SERVES: 6  TIME: 1 hour 30 mins

The perfect vegetable gyoza and almond satay sauce.

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This was a huge hit with our guests, and let’s face it who doesn’t like a Gyoza? A Japanese staple and a personal favourite… they couldn’t be left off our Asian Persuasion menu. For the Gyoza wraps we hit up our local Asian supermarket, you can get them pre-made and frozen so make sure you pull them out of the freezer 30 mins before needed to let them thaw out.

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Gyoza skins are quite delicate (especially if you make your own). If the mixture is wet it will begin to weaken the skin and holes will appear, so make sure you chop your ingredients very finely to prevent any sharp edges piercing your creations!

  1. Once all veg is chopped chuck it all together in a mixing bowl.
  2. Here comes the more difficult part; folding the gyoza. We didn’t manage to get a video of the technique for you but I have found a great link here. Make sure you moisten the edges to act as the glue and don’t overfill your gyoza, it seems like a good idea at the time – especially with hungry eyes – but you won’t be able to close them or they will break, one teaspoon of mixture per gyoza is enough. Another top tip, when folding your gyoza keep the stack of skins under a tea towel to prevent them from drying out.
  3. We then popped them in the pan and fried them up with about 70ml of water and a little bit more sesame oil – the less water you add the crunchier they will be.

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We served this by dolloping a healthy amount of almond satay sauce on the plates, placing one of our freshly cooked gyoza on top, 3 to a person with a sprinkle of sesame seeds and a sliced chilli. Needless to say we wish we had done more.

Make sure you put the leftover satay sauce on the table for the guests to enjoy. (Our guests requested it stay there for the rest of the meal to enjoy – result!)

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