I love the little Chinese Gyoza dumplings. Both sweet and savoury versions are a regular feature in my kitchen. You can make them yourself, but I buy packets of them in Chinatown and keep in the freezer for a quick supper.
Inspired by my homemade tortilla chips I gave the gyoza wrappers the same treatment. Snappy, crunchy and spicy. Perfect as they are, or for dipping, they barely need a recipe.
My latest obsession is chocolate tea make from cocoa bean shavings from Hotel Chocolat, paired with cheese or spices it also makes an excellent gyoza topping. I am loking forward to further experiments with the shavings.
- 1 package Gyoza wraps
- seasonings of choice
Place a piece of baking parchment on a tray and lay your gyoza skins out. Brush with a little olive oil and then sprinkle with your choice of cocoa bean flakes, spices, salt or finely grated Parmesan.
Lightly run your rolling pin over them so the spices stick.
Bake as GM5/ 190C for 5 to 6 minutes until bubbly and crispy.
I made one batch of chocolate, cumin and chilli flakes and another of chocolate and parmesan.
Sending these to this month’s We Should Cocoa where the theme is savoury vegetarian (I know Parmesan is not strictly vegetarian, but substitute with your choice of rennet free Italian hard cheese or just make spicy ones!)