Mushroom and shiso salad
A brilliant mix of traditional British and modern Japanese flavours come together to create an elegant vegetarian starter. This recipe comes from Surrey Hotel, Beaverbrook
Nanami gyoza
- Preparation and cooking time
- Total time
- + salting
- Easy
- Serves 6
Skip to ingredients
- 350g white cabbage(about ½ a cabbage), finely shredded
- 500g tofu or pork mince
- 2 spring onionsfinely chopped
- 2 garlic clovescrushed
- 1 tbsp nanami chilli paste
- 40-50 frozen round gyoza wrappersdefrosted
- vegetable oilfor frying
- soy sauce or ponzu saucefor dipping
Nutrition: Per serving
- kcal434
- fat13.6g
- saturates3.4g
- carbs50.2g
- sugars3g
- fibre2.2g
- protein26.6g
- salt1g
Method
step 1
Sprinkle 1 tsp of salt onto the cabbage and massage in with your hands for 45 seconds. Leave for 10 minutes to release some of its water, then press the cabbage into a sieve to remove the excess liquid.
step 2
Mix together the mince, spring onions, garlic, cabbage and nanami until well combined.
step 3
Take a gyoza wrapper and put a heaped tsp of the filling in the centre. Brush the edge of the wrapper with water, then bring the two sides together, pinching at the top to make a half-moon shape.
step 4
Holding the top, pleat and pinch the wrappers on each side towards the middle, completely encasing the filling – wet the outside of the wrapper with a little water if needed.
step 5
Heat some vegetable oil in a lidded frying pan over a high heat and fry the bottoms of the gyozas in batches for 2-3 minutes until crisp.
step 6
Carefully add 75ml of water to the pan and cover with a lid immediately. Let the gyozas steam for 4-5 minutes or until the water has evaporated, the fillings are cooked through and the bottoms are crispy. Repeat with the remaining gyozas. Serve with soy or ponzu for dipping, and a dot of nanami paste on top, if you like.
