Gyoza sharing board
Serves 10 - 12
Easy
Prep:
Cook:
Tuck into this sharing board with family and friends, with a mixture of veggie and meat gyozas, pickled carrot slaw, sriracha mayo and soy dipping sauce
Skip to ingredients
Units:
- 250g frozen edamame
- 1-2 tbsp chilli garlic sauce
- 2 tsp sesame seeds
- 1 tbsp veg oil
- 12 frozen vegetable gyozas
- 12 frozen pork, chicken or prawn gyozas
- 2 tbsp cornflour
For the pickled carrot slaw
- 2 large carrotsjulienned or coarsely grated
- 3 tbsp rice vinegar
- 1 tsp caster sugar
- 1 spring onionfinely sliced
For the dipping sauce
- 1 tsp chilli flakes
- 2 tbsp light soy sauce
- 2 tbsp rice vinegar
- 2 tsp sesame oil
- 2 tsp sesame seeds
For the sriracha mayo
To serve
- chilli oil
- chili rice crackers
- seaweed thins
- wasabi peas
Nutrition: Per serving (12)
- kcal166
- fat8g
- saturates1g
- carbs16g
- sugars5g
- fibre3g
- protein6g
- salt0.1g
Method
step 1
Mix the ingredients for the carrot slaw together with a pinch of salt in a serving bowl and leave to pickle. Do the same for the dipping sauce and sriracha mayo ingredients in other smaller serving bowls.
step 2
Blanch the edamame in boiling salted water for 2 mins, drain well, then toss with the chilli garlic sauce and sesame seeds.
step 3
Use two large non-stick frying pans (or work in batches) and heat ½ tbsp oil in each over a medium-high heat. Add the gyozas, base down. Fry for 3-4 mins until golden on the bottom. Set aside.
step 4
Whisk the cornflour with 250ml cold water. Turn the heat to low. Carefully divide the liquid between the pans. Immediately cover the pans with a lid or baking sheet and steam for 5 mins. Remove the lid, turn up the heat to medium, and cook for 2-3 mins more, until all the liquid has evaporated and you’re left with a crisp, lacy golden mesh on the base of the pan. Slide onto a plate, breaking them up as you go, if you like. Serve with the slaw, dipping sauce and sriracha mayo.
