Gyoza Curry

Name: Gyoza Curry
Total time: 110 min
Yield: 6 Portions
Cuisine: Asian
Ingredients: 265g all-purpose flour; 0.5tsp Himalayan Salt; 120ml hot water (about 80 °C); Cornstarch, for dusting rolled dough and frying (about 2 tbsp); 300g ground pork/beef/turkey/mixed meat; 150g grated cabbage; 1 carrot, finely grated; 1 spring onion, finely chopped; 1tsp Garlic Granules; 0.5tsp Ginger, Ground; 0.5tsp Chili Pepperoncini, Crushed; 2tbsp soy sauce; 1tsp sesame oil; 1tsp rice vinegar; 1tbsp coconut oil; 2cloves garlic; 1tbsp Curry Powder; 1tbsp soy sauce; 400ml coconut milk; 150ml water; 1tbsp brown sugar; 1 lime, juice and zest

100—110 Min

Garlic Granules

Delight in Japanese comfort food with our Gyoza Curry. Juicy dumplings meet a creamy coconut curry with lime and spices for a warming treat.

Ingredients 6 Portions

For the dough: 
- 265 gall-purpose flour 
- 0.5 tspHimalayan Salt
- 120 mlhot water (about 80 °C) 
- Cornstarch, for dusting rolled dough and frying (about 2 tbsp)
For the meat filling: 
- 300 gground pork/beef/turkey/mixed meat 
- 150 ggrated cabbage 
- 1 carrot, finely grated 
- 1 spring onion, finely chopped 
- 1 tspGarlic Granules
- 0.5 tspGinger, Ground
- 0.5 tspChili Pepperoncini, Crushed
- 2 tbspsoy sauce 
- 1 tspsesame oil 
- 1 tsprice vinegar
For the curry: 
- 1 tbspcoconut oil 
- 2 clovesgarlic
- 1 tbspCurry Powder
- 1 tbspsoy sauce 
- 400 mlcoconut milk 
- 150 mlwater
- 1 tbspbrown sugar 
- 1 lime, juice and zest

Preparation

1
Make the dough first. In a bowl, mix flour and salt, then pour in the hot water while stirring. Transfer the dough to a work surface and knead for about 7 minutes. If it feels too stiff and crumbly, add 1 tbsp of water. The dough should be smooth and slightly elastic. Wrap in plastic wrap and let rest at room temperature for 30–60 minutes.
2
Meanwhile, prepare the filling. In a bowl, combine the meat, cabbage, carrot, spring onion, garlic, chili, soy sauce, ginger, salt, and sesame oil. Mix well.
3
Divide the rested dough in half. Roll one half on a floured surface as thin as possible—ideally translucent, otherwise the gyoza edges may remain raw.
4
Cut out circles 8–10 cm in diameter using a round cutter or glass. Dust each piece with cornstarch and stack them. Repeat with the other half of the dough.
5
Place 1 tsp of filling in the center of each dough circle and brush the edges with water. Fold in half and pleat the edges on each side, pressing well to seal. Repeat until all dough and filling are used. You can freeze filled gyoza by placing them on a tray in the freezer. Once frozen (about 2 hours), transfer to a plastic bag and store for up to one month.
6
Heat a skillet over medium heat. In a small bowl, mix 1 tsp cornstarch with 120 ml water. Add 1 tbsp oil and about 15–20 gyoza to the skillet (depending on size). Fry until the bottoms are golden brown, then pour in the cornstarch-water mixture and cover. Cook for 8 minutes on medium heat. After 5 minutes, check if there’s still water; if it has evaporated, add another 50 ml.
7
After 8 minutes, remove the lid and cook until the water evaporates and the bottoms are crispy. Repeat with the remaining gyoza.
8
In a pan over medium heat, melt the coconut oil. When hot, add minced garlic and sauté for 1 minute until fragrant. Stir in the curry mix and cook for about 1 minute.
9
Pour in the coconut milk, water, soy sauce, lime zest and juice, and brown sugar. Stir until combined and simmer gently for 5–7 minutes.
10
Divide the gyoza into bowls, pour over the hot curry, sprinkle with spring onion and sesame seeds, and serve.