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3 Dip Gyoza
Our friends from the brilliant Made In Hackney kitchen dropped into BOSH! HQ to help us make these mouth-watering gyozas. They make a bangin’ canapé or starter, just make sure you make loads of them. They’ll sell out fast.
Ingredients
Gyozas
- 1 onion
- 1 cup chopped water chestnuts
- 1 cup cabbage
- 3 tsp tamari
- 3 tbsp sesame oil
- Gyoza skins
Coconut Curry Dip
- 1 tbsp sesame oil
- 1 tbsp Thai red curry paste
- 6 tbsps coconut milk
- Juice from 1 lime
- 1 tsp rice wine vinegar
- 2 tsp tamari
Cilantro & Scallion Dip
- 4 scallions
- Small bunch of cilantro
- Juice of 1 lime
- 3 tbsp coconut yogurt
Kimchi Dip
- 3 tbsp coconut oil
- 4 tbsp kimchi paste
- 1 tbsp brown rice syrup
- 2 tbsp coconut yoghurt
Equipment
- Saucepan
- Small bowl
- Frying pan
Method
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1.
For the coconut curry dip, combine the sesame oil, curry paste and coconut milk in a pan and simmer down until slightly thickened. Then add the remainder of the curry dip ingredients, mix well and put in a bowl.
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2.
For the cilantro and scallion dip, finely chop both the cilantro and scallions. Add the lime and coconut yoghurt, mix together and put in a separate bowl.
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3.
For the kimchi dip, melt the coconut oil in a pan, then add the rest of the ingredients. Continue to cook whilst stirring until it’s combined into a thick sauce.
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4.
Finally, for the gyozas, finely chop the onion, water chestnuts and cabbage. Mix in the tamari and sesame oil. Spoon small amounts into each gyoza skin, use water to dab the edges, and press and crimp them together.
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5.
Fry the gyoza on one side for 2-3 mins. Then pour in 1/3 cup of water, cover and steam for 5 minutes.
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6.
Serve to impressed guests.
