Vegetable Gyoza with Spinach and Edamame
Japanese recipeWOCrispy bottomed vegetable gyoza filled with spinach, edamame, spring onion and ginger. Fried, then steamed in the same pan: easy homemade dumplings with a simple soy and vinegar dipping sauce.
What you'll need
Filling
- 200 g spinach
- 150 g podded edamame, defrosted
- 3 spring onions, finely chopped
- 1 tbsp fresh ginger, grated
- 1 garlic clove, grated
- 1 tbsp soy sauce
- 1 tsp toasted sesame oil
To cook
- 24 round gyoza wrappers
- 1 tbsp neutral oil
- 80 ml water
Dipping sauce
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- ½ tsp chilli oil (optional)
Equipment: Large non stick frying pan with a lid
Contains, as listed by the creator: Gluten, Soya, Sesame.
This recipe is written by Word, an independent creator, not by Word of Mouth. Check your own labels for allergens, follow safe food handling, and take any question or problem after cooking to Word. Food safety
The method
Wilt the spinach in a pan with a splash of water, then cool it under the cold tap.
3 min
Squeeze every drop of water out of the spinach, then chop it finely.
Roughly chop the edamame and mix with the spinach, spring onions, ginger, garlic, soy sauce and sesame oil.
Put a heaped teaspoon of filling in the middle of a wrapper, wet the edge with water, fold in half and pleat the edge shut. Repeat with the rest.
Heat the oil in a large non stick frying pan with a lid. Fry the gyoza flat side down until the bottoms are golden.
2 min
Pour in the water, cover straight away and steam.
4 min
Uncover and cook until the water has gone and the bottoms are crisp again. Mix the dipping sauce and serve.
2 min
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