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Adam Newell's recipe - Gyoza dumplings - 17 October


These are a favourite of mine at yum cha on a Saturday morning. The fillings have been slightly altered and the dressing has been revved up but the way the dumplings are made and fried are the same. The dumpling wrappers I have used are widely available in Asian supermarkets and foodie markets like Moore Wilson's in Wellington. You can vary your fillings use chicken instead of pork or try a different vegetable - mushrooms work really well.

Pork and Peanut Gyozas Filling

250g finely minced pork
1 tablespoon chopped parsley
2 tablespoons of finely chopped roast peanuts
Salt and pepper to taste
1 teaspoon of miso paste
1 egg yolk
2 tablespoons breadcrumbs
1 tablespoon of crunchy peanut butter

Place all ingredients in a bowl and mix thoroughly; a food mixer is best if you have one.


Aubergine and Almond Gyozas filling

1 large aubergine
2 tablespoons olive oil
1 clove of finely chopped garlic
100g toasted ground almonds
2 tablespoons chopped parsley
2 tablespoons chopped coriander
1/2 chopped red chilli
Salt and pepper to taste


Method:

- Cut the aubergine in half and season with salt and pepper and drizzle with olive oil.
- Sprinkle with the garlic and chopped chilli.
- Wrap in Glad Wrap and place in the Microwave - yes, the microwave! - for 3 to 4 minutes until cooked.
- Remove from the oven and take off the Glad Wrap, scrape out the aubergine flesh and chop until smooth.
- In a bowl mix the aubergine with all the other ingredients.
- Allow to cool before filling the dumplings.


For the filling:

Place 6 dumpling wrapper discs on a dry board and place a teaspoon of mixture in each one. Brush the edges with water and fold over to make a crescent shape. Place the crescent in your thumb and forefinger and crimp the sealed side about 6 times and stand the dumpling up to set.

Heat a frying pan with a little oil in it and add the gyozas and lightly fry on both sides for 2 minutes. Remove from the pan and place into a steamer or double boiler cook for a further 10 minutes, remove from the steamer and place in the dressing straight away and serve.


For the dressing

4 tablespoons soy sauce
Juice and zest of 2 limes
2 spring onion stalks finely sliced
2 tablespoons olive oil
2 tablespoons rice wine vinegar

Combine all ingredients.


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