AS far as appetisers go, Japanese-style Gyoza are some of the simplest to make. Traditionals will pan fry them first before lightly steaming but I prefer them just deepfried till really crispy. Either way they work perfectly with a BBQ dip or even just a light soy sauce. Makes approximately 30 fritters
Ingredients: ●● One tablespoon olive oil ●● One small onion – finely-chopped ●● Three cloves garlic – finely-chopped ●● One teaspoon dried chilli flakes ●● 180g pork sausage meat ●● Few sprigs chopped coriander ●● Four spring onions finely-chopped ●● Few splashes Tabasco sauce ●● 30 Gyoza wrappers ●● One beaten egg for sticking ●● Vegetable oil for deep frying To Serve: ●● BBQ dipping sauce
Method: 1. Heat the olive oil in a small saucepan and sauté the onion, garlic and chilli together for about five minutes until lightlysoftened. 2. Remove from the heat and leave to cool. 3. Add the sausage meat, coriander, spring onions and Tabasco sauce. Add some pinches of salt and pepper too. 4. Place a heaped teaspoon of mixture onto one side of the Gyoza wrapper, take the beaten egg and brush around the outer edge. Fold in half then pinch to seal. Repeat the process until all the mix is used. 5. Heat some vegetable oil 180oC and deep fry the Gyoza for three-to-four minutes until golden and the filling cooked. Serve with some BBQ dipping sauce.
Nutters Restaurant, Edenfield Road,
Rochdale. Tel: 01706 650167 @Nutsfood on Twitter