We love these tasty Japanese parcels of vegetable goodness. Always a firm favourite when visiting Wagamamas – they are consistently on our order. My only complaint being that their portion of five gyoza is always difficult to share between two! Here are my homemade gyoza, perfect for making a Saturday night in feel like a Saturday night out!
I always love trying to recreate my favourite foods from scratch. I know you can buy gyoza wrappers but why not create some yourself? They may not be quite as thin or quite as uniform, but they will be extra tasty because you know it’s all your own handiwork. It’s the same when I cook Chinese pancakes (which, by the way, are rather fun to make).
As someone who is rubbish at using chopsticks, these dumplings are perfect practice for your chopstick skills before you reach for your spoon to scoop up the more tricky rice or fork to twizzle your noodles. Give it a go, you will be a pro in no time!
- 100g plain flour
- 60ml recently boiled water
- 1 small carrot, half a courgette and half a red pepper
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 2x2cm fresh ginger, grated
- fresh chilli, to taste
- Mix together the flour and water to bring it together into a dough, adding a little more water or flour as required to bring it together.
- Knead the dough until smooth and leave to one side to rest.
- Finely chopped the carrot, pepper and courgette and stir fry until softened along with the soy sauce, ginger, lime and chilli.
- Roll the dough into a sausage and cut into 12 equal pieces. Take each piece and flatten it into a circle and roll out very thinly. Neaten the edges with a round cutter, around 10cm in diameter. Repeat for all 12 circles.
- Fill each circle with the vegetable mixture, brush the rim with water, fold in half and seal the edges. Pinch the edges together for an authentic gyoza shape.
- Place in a frying pan with oil, and fry on each side until golden. Add a splash of water to the pan and put a lid on the pan to steam the gyoza for 3 minutes.
- Serve fresh alongside some soy sauce for dipping.