Enjoy eating your gyoza and try dipping them into these sauces: balsamic vinegar, or soya sauce mixed with chili sauce and grated garlic or even wasabi which matches well with fish!
Makes 8
Prep time 1.30 mins
Ingredients For the filling
Fresh and seasonal fish, deboned, 500g
Prawns, peeled and deveined , 100g
Chinese chives or regular chives, 100g
Corn, 150g
Eggs, 1 average sized
Oyster sauce, 2 tsp
Light soy sauce, 1 tbsp
White pepper, ½ tsp
Sugar, ½ tsp
Chinese five spice, ½ tsp
Ginger minced , ½ tsp
Sesame oil,1tsp
Sunflower oil, 1 tbsp
Salt, to season
Ingredients for the wrapper
Plain flour, 750g plus extra to dust
Beetroot, juice of 2-3 average sized
Method
Start by making the wrappers. Add a pinch of salt to the flour, gradually mix in the beetroot juice, adding water if needed, until you reach a relatively firm dough. Leave it to rest for 20 minutes.
Move on to making the filling for KOZA seafood dumplings. It is imperative that the fish you use is really fresh and of good quality as it makes a difference to the final taste. Make sure the fish is properly deboned and then finely chop.
Roughly chop the deveined prawns; it’s nice to bite into small chunks of prawn when eating gyoza. Chop the chives and corn very fine but not minced. Peel the ginger and mince.
In a bowl mix together the chopped ingredients with the dry spices. Lightly beat the egg and incorporate. Gradually mix through the sauces finishing with the oil to ‘seal’ the flavour.
Once the dough has rested, cut the dough into portions of around 10g each. Roll out each portion into thin round wrappers. Ideally wrappers should be slightly thicker in the center and thinner at the edges. Add a generous amount of filling into the centre ensuring that you have enough wrapper to crimp the edges into pleats.
To pan-fry the gyoza, use a frying pan, deep enough to cover the height of the gyoza. A non-stick frying pan will ensure that none accidentally stick. Preheat the pan to approximately 180 C (this is easier to check on an induction hob).
Brush the bottom with a little bit of extra virgin olive oil (that’s what we use at KOZA Dumplings) and then lay your gyozas neatly in one layer. Be careful not to puncture or deform the gyoza.
Once the bottom of the gyozas have firmed slightly, add water to about one third of the height of the gyoza. Then put the lid on and turn the temperature down to a medium heat.
Depending on the pan you’re using it should take around 6-7 minutes for the gyozas to cook. Once cooked, the water should have evaporated, and the bottom of the gyoza should be golden brown. Serve immediately.
Alternatively, you can steam the gyoza by lining your steamer with a liner or filter. At KOZA Dumplings, we use a silicone pad specifically designed for steamers. Lay the gyoza in single layers, evenly spaced. Add a fair amount of water to the steamer so that it won’t evaporate half-way through cooking.
Once there is visible steam place the steamer over the pot making sure that there are very few gaps. They will take about 12 to 15 minutes to cook. Turn off the heat and leave to sit for another half minute. When steaming, gyozas can tend to deflate if served immediately.
