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)
Method
- 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.
