Anchovy gyoza (Japanese dumplings)

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!

Anchovy fillets in olive oil