Thursday, 29 May 2014

Edamame Gyoza with Chili and Ginger

Since living with Mr Hef, I've been finding it hard to come up with meal ideas that we will both like. I'm a proper lentil eating hippy vegetarian and he is the meat eating king of beige foods. I've been throwing in a few things that I thought he wouldn't like, such as falafel and greek salad, lentil and sweet potato shepherds pie and the occasional tofu dish and to my absolute surprise he loved it all! There are a few things we both really love though and one of those is sweet potato katsu curry. We usually have it with edamame beans on the side, but this time I thought I'd put them in little parcels of joy.


200g edamame beans (defrosted and shells removed)
3 spring onions trimmed and chopped
1 tsp chopped red chili 
1 tsp grated ginger
10-15 wonton wrappers
1 tbsp vegetable oil 
Soy sauce to serve

1. Stick the beans, onions, chili and ginger in a food processor and give it a good blitz, until its blended together. 
2. Lay out the won top wrappers, take a tea spoon full of the mixture and pop in in to the middle of the wrapper. 
3. Wet your index finger and run it round the outside of the wonton wrapper, then fold in half and pinch the excess pastry (is it called that?) together to seal it. 
4. Once you've made your gyoza, cook straight away by heating the vegetable oil in a frying pan, and quickly frying until brown on both sides. 
5. Pour 100ml of water over the gyoza and cover to steam until the water has evaporated. 
6. Serve nice and hot, with soy sauce for dipping. 


Post a Comment

Twitter Delicious Facebook Digg Stumbleupon Favorites More