Kimchi & Nettle Gyoza

Crispy Kimchi & Nettle Gyoza


These are insanely tasty! It was a long way from eating gyozas when we grew up but we found making these so much fun and they are so packed with flavour and are a delicious way to eat more veg. The dipping sauce is like a flavour bomb which can be stored in the fridge for up to a week and goes great on sandwiches or noodles.

Takes 25 minutes

Serves 30

Ingredients
 

  • 100 g gyoza pastry

Filling

  • 100 g kimchi
  • 50 g mushrooms
  • 50 g firm tofu
  • 1 handful of wild nettles approx 6g

Dipping sauce

  • 3 tbsp of tamari / soy sauce 60ml/ 2 fl oz
  • 2 tbsp gochujang 30g/ 1 oz
  • 1 tbsp gochugaru 15g/ 0.5 fl oz
  • 1 tbsp sesame oil 15ml / 0.5 fl oz
  • 2 cloves garlic 10g/ 0.35 oz
  • 1 tbsp grated ginger 5g / 0.18 oz
  • 1 tbsp maple syrup of liquid sweetener of choice 15g/ 0.5 oz
  • 1 tbsp rice vinegar or vinegar of choice 30ml / 1 fl oz
  • 2 tbsp toasted sesame seeds 30g / 1 oz
  • 2 tbsp of water 30-60ml/ 1 fl oz

Instructions
 

  • Prepare your veg: Crumble to tofu, finely dice the mushrooms, thoroughly wash the nettle and roughly dice, roughly chop the kimchi
  • Make the sauce: Peel the garlic and ginger and grate finely Into a measuring jug or bowl, add in the rest of the sauce ingredients and mix well until well combined.
  • Cook the veg: Heat a wide bottomed non-stick pan on high heat. Add in 1 tsp of oil and once hot add in the crumbled tofu and diced mushrooms, fry for 4-5 mins stirring regularly, until the tofu has turned lightly golden all over. Add in 2 tbsp of tamari and mix well until all the mushrooms and tofu have absorbed the tamari. Turn off the heat and remove this tofu, mushroom mix to a medium bowl.
  • Mix the filling: Add in the diced kimchi and diced nettle on top of the tofu and mushrooms and mix well.
  • Fill the gyozas: To fill the gyozas take one gyoza pastry and wet your finger in water and brush this water around the edge of the pastry (this will help it seal closed). Add in 1 tsp of the filling into the centre of the pastry and fold over crimping on one side as you fold. You are aiming to get somewhere between 3-7 crimps per gyoza. Repeat with the remaining filling, you should get approx 3040 gyozas.
  • Cook the gyozas: Heat up the frying pan and add in 1 tsp of oil and once hot add in 8-10 gyozas. Fry for 2-3 mins on one side and then add in 50ml of water and put the lid on and leave to cook for 2- 3 mins. Remove the lid and let the steam release and check that the bottom has gone golden brown and looks crispy. Remove from the pan and repeat with the remaining gyozas.
  • Dip and enjoy: Dip into the dipping sauce and enjoy!
Keyword foraging
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