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.
Spicy Chocolate Gyoza Crisps
- 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.