Gyozas (Japanese dumplings)
Ingredients (serves 2)
  • Gyoza discs (6 units)
  • Extra virgin olive oil
  • 80 g of clean white fish
  • 20g onion
  • 20g cabbage
  • 20g carrot
  • A handful of roasted nuts
  • A piece of ginger
  • Zest of 1 lemon
  • Soy sauce (skip in case of hypertension or fluid reten-tion)
  • 1. Peel and chop the onion, cabbage, and carrot. Cut the fish into pieces.
  • 2. Sauté the vegetables in a pan, with a dash of oil, for about fifteen minutes. Add the fish and cook together.
  • 3. Peel and grate the ginger.
  • 4. Crush the nuts and add them to the pan together with the ginger and the lemon zest and stir for a couple of minutes.
  • 5. Add a few drops of soy sauce and stir well.
  • 6. Set aside until cool.
  • 7. Put a spoonful of filling in the middle of each gyoza wrapper and fold making sure it does stick properly.
  • 8. Pinch the edges and place on a greaseproof paper with a bit of oil so that they don’t stick.
  • 9. Steam them for a few minutes and serve them with a few drops of oil and soy sauce.