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Steamed yasai gyoza
Serves 2 Starters and mains
Ingredients
- 150g firm tofu, cubed
- 50g edamame beans
- 30g water chestnuts, finely chopped
- 30g red adzuki beans, rinsed and drained well
- 2 spring onions, finely chopped
- 1tsp ground turmeric
- 1½tsp soy sauce
- 1tbsp amai sauce (see recipe linked)
- 10 gyoza skins 1tbsp vegetable oil, to drizzle
Method
Put the tofu in a mixing bowl. Blanch the edamame beans by plunging them into boiling water for 2–3 minutes, then drain, mash slightly and add to the mixing bowl. Add the water chestnuts, red adzuki beans, spring onions, turmeric, soy sauce, amai sauce and a pinch salt and mix well.
Put the gyoza skins in a pile on a chopping board, keeping them covered until you use them. Have ready a small bowl of water to seal the gyozas.
Take a gyoza skin, place 1tsp of the filling in the centre, rub water around the edge and seal tightly, crimping the edges any way you like. Repeat for the remaining skins. Once all the gyozas are filled, transfer to the fridge to set.
When ready to cook, add the gyozas to a lightly oiled pan with a lid on a low–medium heat and add a few tbsp water. Place the lid on top and steam for around 5–6 minutes until the skins become transparent.
Once all the water has evaporated, add a drizzle of oil over the gyozas and allow to brown on the bottom before serving.
This recipe was taken from the October 2021 issue of Food and Travel. To subscribe, click here.
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