Anchovy gyoza, a flavorful and unexpected twist on a traditional Japanese dish, perfect for sharing or enjoying all to yourself!
2 Recipe - persons
Recipe - time: 45 minutes
Recipe - difficulty
Recipe - ingredients
3 tbsp sesame oil
2 cm ginger root, peeled, finely chopped
1 can Sea Tales anchovies
1 oz carrot, cut into thin sticks
2 oz shiitake mushrooms, finely chopped
3.5 oz Chinese cabbage, finely chopped
2 spring onions, finely chopped
4 fl oz soy sauce
1 red chili pepper, seeds removed, sliced into rings
3 tbsp roasted sesame seeds
1 egg
1 tsp Shaoxing rice wine
gyoza wrappers
Recipe - how do you make it
Recipe - steps
1 Heat a frying pan over medium-high heat with 1/2 tbsp sesame oil. Fry the ginger, anchovies, carrot, shiitake mushrooms, cabbage, and spring onion (set aside some for garnish) for 4 minutes until softened. Allow to cool completely and drain well.
2 Meanwhile, prepare the dressing: mix the soy sauce, chili pepper, and 2 tbsp roasted sesame seeds.
3 Once the filling has cooled, add 1 egg and the Shaoxing rice wine. Place a gyoza wrapper in your palm and place 1 teaspoon of filling in it. Wet the edge of the dough with water, fold the dough in half into a crescent shape, and firmly press the edges into small pleats. Repeat until all wrappers are filled.
4 Heat 1/2 tbsp sesame oil over medium-high heat in a frying pan. Fry the gyoza for 2-3 minutes. Then add a little water and cover the pan with a lid. Steam the gyoza for about 8-10 minutes. Place the gyoza on a plate and sprinkle with the remaining spring onion and sesame seeds. Serve with the dipping sauce. Enjoy!
