There are quite a few delicacies that you often only eat out. Sometimes because you don’t know how to cook it, sometimes because it seems too much of effort.
In this case we didn’t let ourselves be deterred by either and let the many great pictures on Instagram inspire us to make Gyozas ourselves.
Because we are so fascinated by jackfruit, we had to think about it when we made the filling! And what can we say: It looks and tastes great in the Gyoza!
Gyoza with jackfruit
- 340 g pickled jackfruit
- 3 tbsp soy sauce
- 2 tbsp sesame oil (from roasted sesame)
- chilli (dried or fresh)
- 1 pack of ready-made Gyoza dough pieces
- 2 spring onions
- 1 clove of garlic
- ½ small pointed cabbage
- 1 carrot
- 4 mushrooms
- 3 tbsp soy sauce
- 2 tbsp sesame oil
- 1 lime (juice of it)
- Chili sauce
- Drain the jackfruit and cut into small pieces. Marinate with 3 tablespoons of soy sauce, 2 tablespoons of sesame oil and the chilli and set aside. You can prepare it a few hours in advance and put it in the refrigerator.
- Cut the spring onions and mushrooms into very fine pieces and grate the carrot finely on a grater.
- Chop the pointed cabbage and garlic into fine slices.
- Sear the jackfruit with the marinade in a pan for 3-4 minutes. Add all the vegetables and cook for another 2-3 minutes.
- Deglaze with 3 tablespoons of soy sauce and 3 tablespoons of water and add 1 tablespoon of sesame oil and the juice of a lime.
- Fry everything until the liquid has completely evaporated.
- Place a teaspoon of the jackfruit and vegetable filling on a piece of Gyoza dough. Moisten the edges with water and seal tightly. You can form a fan when closing it, but that is not a must.
- When all the filling is in the dough pieces, heat 2 tablespoons of sesame oil in a pan. Place the gyoza in the pan and fry the base for 1-2 minutes until crispy. Pour ½ cup of water into the pan and immediately close with a lid.
- Steam the gyoza with the lid closed until the water has completely evaporated.
- If you want them crispy on all sides, you can add 1 tablespoon of oil to the pan after steaming and fry the gyoza on all sides for a few minutes.
- Chili sauce goes well with the gyoza for dipping, but you can also use soy sauce!