Dumplings/Gyoza
A recipe by Natasha
You can really fill these babies with whatever takes your fancy, and with whatever you have in the fridge. The ingredients below are for guidance and what I had handy, but you can substitute as much as you like.
Filling One — Spinach
100g frozen spinach, defrosted
100g tofu (silken is probably better, but can use any)
100g defrosted peas
Herbs: parsley/coriander — whatever you like)
Spring onions or onion powder
1 clove garlic
Throw everything into the food processor until mixture is as fine as you can get it and transfer to a bowl .
Filling Two — ‘Duck’ and cabbage
½ packet frozen mock duck or any mock meat you like to use.
About 150g cabbage, finely slices (I used Chinese wombok cabbage)
2–3 spring onions, chopped
S&P to taste
Throw into food processor until finely chopped.
Lay out your dumpling wrappers on a fine layer of flour. I found the above filled about 24 wrappers each. Place a teaspoon of mixture in the centre of each wrapper. With a pastry brush, brush all around the edge of the wrapper with water, then fold in half and pinch the edges so it is firmly sealed.
Place the dumplings (single layer only ) in a steamer and steam for about 10 minutes. The wrappers should change appearance a bit (more glossy looking) and then they are done.
You could probably omit the last step, but I find they are yummier if they are lightly fried until golden — about 3 minutes each side.
Then serve hot and enjoy!
