Ra­dio­head’s par­tridge, quince and ginger gy­oza

Friday - - Society -

“A lead­ing Ja­panese chef we in­vited back­stage in Tokyo rec­om­mended th­ese dumplings,” says chef Sarah Muir. “They’re light, de­li­cious and packed with the fu­sion flavours that the band loves.”


(Serves 4) 12 gy­oza wrap­pers, avail­able from Far Eastern supermarkets Peanut oil, for fry­ing Ponzu sauce, for dip­ping Salt and Sichuan pep­per For fill­ing: 2 par­tridge breasts 1 small gar­lic bulb, roasted 1 thumb fresh ginger, peeled and chopped 1 spring onion, roughly chopped 1 tbsp ta­mari sauce ½ tsp quince jelly 1 small bunch co­rian­der, finely chopped


1. Mix all in­gre­di­ents for fill­ing in a food pro­ces­sor un­til al­most smooth. 2. Lay out gy­oza wrap­pers on a clean sur­face and with a wet pas­try brush, lightly brush around wrap­per. 3. Place a tea­spoon of fill­ing in mid­dle of pas­try, fold over to make a half moon, gen­tly press out all air, and press edges to­gether. Pleat edges. Re­peat with re­main­ing gy­oza wrap­pers. 4. Heat peanut oil in a fry­ing pan. Add gy­oza and fry on each side un­til golden brown. 5. Re­move pan from heat and add a lit­tle wa­ter, be­ing care­ful not to get too close. 6. Cover with lid and re­turn to heat and steam for 10 min­utes.

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