One of our food ambassadors – Islay – taught parents how to make these gyoza from scratch, at our Cultural Cook Ups at the Woodfield Pavillion. Our participants had such fun making the dough, and it is extra healthy because it is made using wholemeal flour and not processed. However if you don’t have the time (or inclination!) to make it you can buy wonton or gyoza wrappers in many Chinese and Asian food shops. You can use any filling ingredients you like for these, and add in different flavours such as chilli and fresh herbs (coriander, mint and thai basil go particularly well).
Serve with a salad and a dipping sauce, such as combination of rice wine vinegar and soy sauce.
For the wrappers
For the filling
Any combination of approx 700g crunchy veg, such as cabbage, carrots, spring onions, peppers, pak choi
1 tablespoon of low salt soy sauce or tamari
1 tablespoon of sesame oil
2 cloves of garlic, crushed
Half a tablespoon of fresh ginger, grated
1. Chop all your veg very finely and place in a bowl. Stir through the soy sauce, sesame oil, crushed garlic and grated ginger. Set aside.
2. To make the dough for the gyoza wrappers put the flour in a bowl and add the water gradually. – you can stir with chopsticks. Form into a dough – you might need to add a little more water or possibly use a little less, so just go slowly.
3. Knead for approx 3 minutes- sprinkling with flour so it is not too sticky. Rest the dough for between 30 minutes and 2 hours (depending on how much time you have).
4. Divide the dough into about 36 equal portions. You can start by halving it and then just keep going until you have 36 pieces.