I love gyoza and whenever I go to Chinatown I buy a few packets of wrappers to keep in the freezer until I next have a gyoza craving, I could make my own wrappers, but frankly life is far too short and the ready made ones are delicious, cheap and fuss free. Gyozas (or potstickers) are little pastry wrapped parcels that are fried and then steamed and eaten with a dipping sauce.
Gyozas are usually savoury, but recently I saw sweet gyozas on the menu at Root-Master and thought that it was a brilliant idea and set about recreating it at home. I filled them with stewed apple and blueberry and served them with a warm peanut butter sauce.
Apple and Blueberry Gyoza (makes about 20)
1 packet Gyoza wrappers
2 apples
1 tbs sugar
Handful blueberries (2 or 3 for each gyoza)
Stew the apples by peeling, coring and chopping and cook with the sugar and a dribble of water until they are soft and mushy I usually do this in the microwave. Allow to cool.
Stuff each wrapper with a teaspoon of apple and a couple of blueberries, wet the edge of the pastry and fold over and crimp and pleat to close (video here). I have a gyoza press (photos wtih a different filling) that I bought very very cheaply at the Japan Centre. Put the stuffed gyoza on a board, pressing down lightly to give it a base so it sits upright.
To cook the gyoza fry them in oil (light olive or sunflower) until they are browned on the base and both sides (I find it easier to work with 2 smaller frying pans), stand them up in the frying pan turn the heat right up and carefully pour about 1/3 mug of water over them. The water will furiously bubble and turn to steam, when the water has all evaporated the wrappers will start to look translucent. Take off the heat and serve immediately.
Hot Peanut Butter Sauce
Equal quantities of: (I used one heaped dessert spoon of each)
Peanut butter (smooth of crunchy)
Sugar (I used soft brown)
Marge or butter (I used Pure Soy)
Gently heat stirring all the time until the marge/butter is melted and the sugar is dissolved. Serve warm.
Spare uncooked gyoza can be frozen.
Fab – love that sauce
Joanna
yummmm! i’ve never seen sweet fillings for gyoza, but i’m sure it works with anything.
very cool that you have a gyoza press. they look really tasty.
I should hunt down some wrappers and make some.
Great idea!
Lovely idea – a fruity, sweet gyoza and peanut sauce.
I’ve never seen a gyoza press before – how clever is that! I’ll be looking out for one of those.
These look great! And peanut butter sauce? yes please!
that is so fantastic, you made sweet dumplings :-)
Sweet gyoza is a lovely idea. I never knew that the frying took place before the steaming.
Just found your blog (looking for Muesli Muffins) and now I find a recipe that uses the little plastic pasty maker that’s laine in the kitchen drawer for ages. Result!!!!!
I’ve only ever made savoury gyoza, these sound very interesting! Kind of like sweet pierogies. Now you’ve got me thinking :)
I’ve never seen sweet gyoza before – I’ve only ever had duck or pork filling. What a yummy idea!
I love this idea! I have to make dinner for my in-laws tonight and am going to try it!
I wanted to send you an actual message but your email address didn’t work… Can you update it?
I just love your blog.
Miriam
Many thanks for all the comments, I am sorry that my blog is so negelected at the moment.
I am so glad everyone liked the sweet gyoza, we loved them and I need to make more.
Miriam, my e-mail should now be working again, thanks for pointing it out to me.
Interesting! I’ve never had sweet gyoza, but I would love to try this.