Hairy Bikers' Asian Adventure
Gyozas are Japanese dumplings that are shaped like little Cornish pasties. They’re a favourite of ours and the more we cook them, the more we love ’em. We were familiar with the method of making gyoza dough before our trip to Japan but now we’ve learned some beautiful new fillings. This one has a lovely veggie filling and it’s incredibly economical. These are so delicious that even keen carnivores won’t miss meat at all. Go gyoza.
- Marie B. favorited Sweet Potato Gyozas 08 Aug 18:55
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- Pimke added Sweet Potato Gyozas to Essen 22 Jan 16:14
- Tess added Sweet Potato Gyozas to food 03 Jun 18:59
- noche-estrellada favorited Sweet Potato Gyozas 23 May 13:37
- Nina H. added Sweet Potato Gyozas to To Do list 13 May 20:49
- Sue W. favorited Sweet Potato Gyozas 09 May 02:51
- Angel C. favorited Sweet Potato Gyozas 06 May 19:33
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- Alissa B. favorited Sweet Potato Gyozas 09 Apr 20:56
You Will Need
Preheat the oven to 200°C/Fan 180°C/Gas 6. Put the sweet potato on a baking tray and bake it whole in its skin for 45—60 minutes. Allow it to cool slightly, then scoop out the flesh. Discard the skin, then mash the flesh in a bowl or pass it through a potato ricer. Set aside.
While the potato is baking make the gyoza dough and set it aside to rest. Sift the flour into a large bowl and mix in the salt. Stir in the boiling water using a knife or a pair of chopsticks until the mixture comes together. You may not need to use all the water. Roll the dough into a ball, cover with cling film and set it aside to rest for an hour.
Mix all the ingredients for the dipping sauce in a small serving bowl and set it aside.
Once the sweet potato is cold, add the tofu, spring onions, water chestnuts, chilli, miso paste, ginger, garlic, shichimi, salt, white pepper, soy sauce and sesame oil, then mix well. Cut the Chinese cabbage leaves into 4 strips, then shred them finely. Add the cabbage to the mixture with 4 tablespoons of panko breadcrumbs and mix again. If the mixture is slightly sloppy, add another spoonful of panko crumbs. Cover the bowl with cling film and leave to chill in the fridge for 30 minutes to firm up the mixture.
Turn the gyoza dough out on to a lightly floured work surface and knead for about 5 minutes until it’s smooth and elastic. You can use the dough hook attachment of a food processor for doing this.
Cut the dough into 3 equal pieces and roll each into a ball. Roll out one of the balls on a lightly floured work surface, stretching and turning the dough, until it is as thin as you can make it.
Using a 10cm cookie cutter, cut discs from the gyoza dough and stack them on top of each other, dusting each one with flour before adding the next. Repeat the rolling and cutting process until all the dough has been used. To assemble the gyozas, hold a disc of dough in the palm of your hand and add a teaspoon of filling mixture – don’t be tempted to add more. Using your fingertip, wet the edges of the dough with a little water, then seal the gyoza, pinching it along the edges to create a pleated fan effect. The result should resemble a mini Cornish pasty. Repeat the process until you’ve used all the filling mixture, setting each gyoza aside on a plate dusted with flour.
To cook the gyozas, you need a large frying pan with a lid. Heat a tablespoon of vegetable oil in the pan over a high heat. Add the gyozas to the pan, leaving space between each one – you might need to cook them in batches so you don’t overcrowd the pan. Fry them for 2–3 minutes, or until the bottoms are golden brown but take care, as they will burn quickly.
Now add 100ml of water to the pan, cover with the lid and steam the dumplings for a further 2 minutes. Take off the lid and give the pan a shake to release the gyozas from the bottom, then continue to cook for another 2 minutes, until the filling is completely cooked through. Drizzle a little sesame oil around the edges of the frying pan and give it a good shake. Remove the gyozas from the pan and keep them warm while you cook the rest.
Serve the gyozas immediately with the dipping sauce.