Radiohead’s partridge, quince and ginger gyoza
“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.