Surprise Gyoza
What surprise lurks in the heart of this Japanese gyoza dumpling?
Surprise! It's peaches and pluots. And it's my entry in the Sugar High Friday Surprise Inside event, which Alanna was sweet enough (get it?) to let me enter late.
This one's easy; in fact, taking the photos took much longer than making this simple dessert. Plus, I had the help of my assistant, the lovely Ms. E., in putting them together, so it can truthfully be said that even a child can make these.
Peach and Pluot Gyoza
1 peach, peeled and diced small
1 pluot or plum, diced small
1 tsp. agave nectar or sweetener of choice (see note)
1/2 tsp. corn starch
1/8 tsp. cinnamon
1/2 tbsp. wine of choice (I used Pinot Grigio)
1/2 tsp. lemon juice
about 20 gyoza wrappers (or potstickers or wonton wrappers)
Note: I added a little stevia to the filling to make it sweeter, so you may want to consider adding a little more sweetening, depending on the sweetness of the fruit.
Put the diced fruit into a microwavable bowl and add all ingredients (except the wrappers). Nuke for 2 minutes, stirring after one minute.
Set a steamer basket over water that comes just below the bottom of the basket. If you're using a metal steamer, spray it lightly with non-stick spray. Remove one wrapper at a time, keeping the rest of the stack covered with a damp cloth. Place about 1-2 teaspoons of fruit filling on the wrapper, brush the edges with water, then fold one edge over the fruit. Press it together to seal, starting from the bottom (close to the fold) in order to keep the juices from running out. Stand it up on the fold, press it down slightly to form a flat base, and crimp the edges a little to form ruffles. (If you're using wonton wrappers, you will form a triangle and may not be able to get the same ruffled effect.) Put it on its bottom in the steamer and repeat with the other wrappers. Bring the water to a boil, and steam for about 7 minutes. Remove from the steamer and keep them in a covered container--they do dry out quickly if you're not careful.
Makes a nice afternoon snack for...um...let's say 3 people. E. said, and I quote, "5-stars, kid-friendly, recipe of the week!"
posted by SusanV at 6:00 PM
16 Comments:
I've read enough and seen enough cooking shows about potstickers and wontons, I should really try to make some soon. These look beautiful and delicious!
Gorgeous photos!!! You make these sound so easy, but they look very elegant. I'd love to try these!
Amazing!! Tell Mz E that I think we should now call her Mz Sous. Thanks for the entry. Late? what's late??
Your food is always so clever. I would never have thought to make a sweet/fruit potsticker. I've never made them myself because they seem time-consuming but your recipe seems simple so I may have to give it a go.
How simply clever yet fancy! I'm wondering if I could come up with a dipping sauce for these, just to make it even more kid friendly.....
Your link to the wrappers is very nice. I usually think about salted asian raviolis, but this should be good in a sweet way.
When I opened your blog today I just gazed at the pictures for a stunned second lol. Those look sooo good.
They'd work without the wine right? I can't picture myself buying a whole bottle to use for one recipe.
xsparklerx, feel free to skip the wine. I just happened to have an open bottle, so I used it. I would never open a new bottle for half a tablespoon! :-)
You could give it a little zing with a half teaspoon of rum or brandy, if you happen to have it.
Your pictures are always so beautiful and the recipes so inventive! YUM!
looks delicious!
Those look wonderful and pluots are one of my favorite things. I've never cooked with them before though.
Great photos! I'm going to try these with agave nectar.
My Hungarian father taught me how to make a country dumpling from his hometown that is basically gnocchi filled with sugared plums, boiled, and rolled in toasted bread crumbs. Your gyoza are a hundred times lighter, but one can see the family relationship. :)
Brava! Great choice, imo. I was scrolling down the list of entries, wondering why nobody made something like a beggar's purse with something (surprising) inside. I love what you came up.
I never even considered that I could make my own gyoza. I learn so much from your blog. But I'm intimidated by actually using the gyoza wrappers myself- are they had to work with and assemble?
-Teresa
(by the way- I had your kale and toor dal (sub r. lentils) for about the 100th time last night.... soooo good!)
Thanks everyone! I'm glad you liked the photos.
Teresa, I had never worked with this kind of wrapper before, so if I could do it, you can! The only tricky part was trying to keep the juice from coming out before I could get the pouch sealed, but I solved that by trying to put mostly fruit inside of the wrappers and leave the juice in the bowl. And I'm serious about my daughter doing half the work, so don't be scared! ;-)
Great blog i sometimes have to cater for vegans and i often struggle to make something different. Thanks for the great recipes and ideas.
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