Oven-fried shrimp gyoza

Oven-fried shrimp gyoza

I found out something very exciting recently….

You can BAKE gyoza!

Dumplings can be cooked in the OVEN!

This is revolutionary! Up until now whenever I’ve made them, I’ve had to fry or steam them, which is quite messy (and I don’t really like frying things anyway). However, they are so easy to cook in the oven, and it’s much easier to get a crispy texture this way.

The other exciting this with this is the sauce I drizzled on them. It’s called Chin-Su and is a Vietnamese chilli garlic sauce. I found it when I was in Penang and I’m a bit obsessed with it. It’s can be a bit tricky to get hold of, but you can easily use Sriracha as a substitute.

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Ingredients (makes 24 dumplings)
– 24 gyoza skins
– a handful on spring onions, finely sliced
– 100g raw prawns
– 4 peeled garlic cloves
– roughly 4 button mushrooms
– roughly 4 pieces of baby sweetcorn
– 50g Chinese cabbage
– 2 tbsp soy sauce

Glaze: 2 tbsp each neutral oil and soy sauce, 1 tsp sesame oil

To serve (optional): soy sauce, sliced chilli, Chin-Su or Sriracha sauce, sliced spring onions

baked-prawn-gyoza-20-30-14Method
1. Preheat the oven to 220 C.
2. Very finely chop the prawns, garlic, mushrooms, corn and cabbage. Mix together well with the soy sauce and some freshly ground white pepper.
3. Place a small tablespoon of the mixture in the centre of each gyoza skin. Wet the rim with a little water and fold them together. Try to seal the edges as much as possible.
4. Mix the glaze ingredients together and brush the sealed gyoza with the glaze.
5. Bake for 12-15 minutes until the skins are turning crispy and the filling is fully cooked.
6. Serve with dipping sauce and more sliced spring onions

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Caramelised beetroot and onion tarte tatin

Caramelised beetroot and onion tarte tatin

Tarte tatin always sounded like such a lovely thing and they always look so very pretty! But I have a real aversion to cooked fruit. I don’t like apple pie, fruit crumbles… Or tarte tatin.

But I’ve found a solution in the form of savoury tarte tatin! Beetroot and red onion caramelised with balsamic vinegar, then fanned out and topped with pastry. There are walnuts for crunch and a little bit of cheese to make the whole thing ooze together.

They’re perfect dinner party food as an elegant appetiser, but they’re also great as a main meal with couscous and a green salad. Enjoy!

Beetroot tarte tatin (8)

Ingredients (makes 4 small tarts)
– roughly 180g shortcrust pastry, rolled out
– 200g cooked beetroot
– 1 small red onion
– 1 tablespoon butter
– 1 tablespoon brown sugar
– 3 tablespoons balsamic vinegar
– 80g mozzarella
– 40g roughly chopped walnuts
Optional – 4 tablespoons of soured cream mixed with a handful of chopped parsley

You will also need what we call a Yorkshire pudding tin – a baking tray with four large, shallow indents for making individual tarts.
Beetroot tarte tatin (1)

Method
1. Peel and thinly slice the red onion into half moons. Cut the beetroot into thin wedges. Grease the baking tray well with oil or butter. Preheat the oven to 180°C.
2. Melt the brown sugar in a large frying pan, then add the butter. Add the beetroot wedges and onion slices and cook for about 10 minutes, until they begin to caramelise.
3. Add the balsamic vinegar and cook for a few more minutes, until the vinegar is reduced and thick.
4. Arrange the beetroot wedges in fan shapes in the baking tray. Remember, you will tip them out and the bottom will become the top, so aim for a nice pattern! Spoon the onion slices and sauce over the top.
5. Divide the walnuts between the four tarts. Cut the mozzarella into four slices and place on top of the beetroot, onion and walnuts.
6. Finally, use a cup, glass or cookie cutter to cut circles of pastry. Aim for them to be slightly larger than the size of the tart cases. Prick the circles with a fork.
7. Place the pastry circles on top of each tart case and tuck in the edges.
8. Bake for 25-30 minutes in the preheated oven until the pastry is cooked through. Remove from the oven and allow to cool for 5-10 minutes.
9. Turn them out gently and serve with a tablespoon of the soured cream and parsley mix (optional)

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Beetroot tarte tatin (1)

Cheesy mushroom and quails’ egg breakfast cups – Vegetarian

Cheesy mushroom and quails’ egg breakfast cups

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These breakfast cups are really easy to make and so tasty! They’re great for a vegetarian brunch or breakfast… you could also try them with a bit of bacon mixed in with the mushrooms if you’re not veggie!

You don’t need any special equipment, just a standard muffin tin.

Serve warm with a dab of spicy ketchup – you can either buy chilli ketchup or mix regular with a small amount of Sriracha.

Ingredients (made 6)
– 2 flour tortillas
– 1 cup mushrooms
– half a cup of grated cheddar cheese
– 6 quails’ eggs
– freshly ground black pepper
– chilli ketchup to serve (optional)

Method
File_000 (1)1. Preheat the oven to 180°C.
2. Lightly grease six holes in a muffin tin. Use a glass to cut six circles out of the tortillas – the glass works like a cookie cutter. Push each circle into a hole in the muffin tin.

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3. Roughly chop the mushrooms. Saute in a little oil (or I used roasted garlic butter) for 3 or 4 minutes until they are starting to colour. Divide the mushrooms between the six tortillas circles.

File_0024. Sprinkle the grated cheese over the mushrooms.

File_0035. Crack a quail’s egg on top of the grated cheese. (It helps if you push the centre of the cheese down to make a dip first, so they egg stays in the middle. Guess which one I didn’t do this with!)
Top with black pepper.

File_0046. Bake for about 10 minutes, until the white is set but the yolk is still runny. Keep an eye on them, as the yolk goes from runny to set very quickly! Serve with the spicy ketchup and enjoy.


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Star shaped tortilla bites and tangy tomato dip

Star shaped tortilla bits and tango tomato dip

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Want an impressive looking appetiser that is really easy to make?

Look no further!

These star shaped tortilla bites are delicious but are made in just minutes. You can also make them a few hours in advance – just store in a sealed container so they don’t go soft. They are baked so are healthier than most fried chips or crisps, and the accompanying tomato dip is packed with fresh flavours.

You make the star shape using a standard cookie cutter. I have this nest of star shapes, so you choose a variety of different sizes. You can also experiment with different shapes of cookie cutters. They’d be perfect for a children’s party! What about animal shapes or even Christmas tortillas?

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Ingredients
– Flour tortillas
– Zest of one lime mixed with a teaspoon of sea salt
– Star shaped cookie cutter

For the dip (serves 6)
– 1 tomato
– 200g cherry tomatoes
– half a red onion
– 1 tablespoon red wine vinegar
– 1 tablespoon tomato ketchup

Method
1. Preheat the oven to 180°C
2. Use the cookie cutter to cut out star shapes from the tortillas. If you press down firmly, you can cut through several tortillas at once.
3. Arrange in a single layer on a baking sheet (you may need to do more than one batch) and bake for 4-6 minutes until crisp but not brown.
4. Sprinkle immediately with the lime zest and sea salt.

To make the dip, finely chop the tomatoes, cherry tomatoes and onion. Mix with the vinegar and ketchup. Refrigerate until ready to serve.

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