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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Black pepper stir fry sauce

Black pepper stir fry sauce

This is one of my current favourites. I’ve become a bit addicted… I got through a whole pepper grinder’s worth of black pepper corns in a scarily short amount of time. Totally worth it though! If you’re a pepper fiend like me, I would definitely recommend buying pepper corns in bulk, rather than forking out repeatedly for individual grinders.

This Asian-inspired sauce is really easy to make and goes brilliantly with strips of chicken or beef, or with lots of chopped veggies. Happy grinding!

Black pepper beef (6)

Ingredients (serves 2)
– 200g beef or chicken strips for stir frying (optional)
– 1 each red and green peppers, cut into long slices
– 1 white onion, peeled and cut into half-moon slices
– whole black pepper corns in a grinder
– 2 garlic cloves, peeled and finely chopped
– 3 tablespoons oyster sauce
– 1 tablespoon dark sweet soy sauce (kecap manis) – or light soy sauce with a pinch of brown sugar in it
– brown rice or cauliflower rice to serve

Black pepper beef (1)

Method
1. Add the chopped garlic to the chicken or beef and then grind black pepper over the meat. The amount is sort of up to you. I find it hard to say “a teaspoon of freshly ground black pepper” because it’s almost impossible to neatly grind into a teaspoon to see the amount! Basically, I make sure the meat has a generous coating of black pepper and garlic. (Skip this step if you want a meat free meal.)
Black pepper beef (5)
2. Heat a little oil in a wok or large frying pan. Sear the meat for 2-3 minutes then add the onions and peppers. Stir well for a few minutes until the onion has softened.
3. Stir in the oyster sauce and soy sauce, and another generous grating of black pepper.
4. Taste. Adjust to your preference by adding more of the sauces as desired. Or more pepper!!
5. Serve immediately with brown rice or cauliflower rice

Black pepper beef (4)

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Delicious meat free recipes – easy vegetarian meals

Delicious meat free recipes

Here are some delicious recipes to help you on your way to eating less meat!

One pot gnocchi and halloumi with rocket and red pepper
This warm salad only has four ingredients and takes less than 20 minutes to cook. The halloumi adds so much flavour and is complemented brilliantly by the sweet roasted red peppers and the peppery rocket. A real winner for a week night dinner that will also wow if you have guests pop over.
Gnocchi and halloumi salad (1)

Zucchini, Gruyere and pea tart
This simple puff pastry tart is elegant yet easy. I use ready-made pastry for the base, then layer a smooth cream cheese filling with gorgeous vegetables and Gruyere cheese. If you’re watching your weight, just use low fat cream cheese.
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Smokey vegetable and black bean enchiladas
You can still have amazing Mexican food if you’re going meat free! The onion, pepper, tomatoes and carrots mean you get lots of lovely vegetables and the black beans provide plenty of fibre. It’s all wrapped up in a smokey, spicy sauce and (of course) topped with cheese!Vegetable enchiladas (8)

Stuffed zucchini rolls
These rolls are surprisingly filling. Use a vegetable peeler to make long strips of zucchini then roll up around cooked rice and ricotta. Then you bake them with a tasty tomato sauce. They’re great as a starter or sharing platter, but it also makes a fabulous main course for two people.
Courgette rolls (6)

Tortilla pizza
If you want a quick, simple snack that is meat free, try these tortilla pizzas. They are much lighter than regular pizzas but no less delicious.  Plus the final bonus is you can choose your own toppings!
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Asian ribbon and rice noodle salad
For this salad, a vegetable peeler is your best friend! Use it to make long slices of cucumber and zucchini, then mix with leeks and rice noodles and a delicious Asian dressing. It makes such a healthy light lunch!
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Chicken and vegetable gyoza – photo step by step for easy potsticker dumplings

Chicken and vegetable gyoza – photo step by step for easy potsticker dumplings

IMAG2726_1These gyoza are really easy to make and taste delicious! You can play around with the fillings and try different combinations, but the method stays the same.
IMAG2734_1These are also convenient because you can freeze the filling once you’ve made it, or you can even make the gyoza, freeze them and cook them from frozen*. It’s definitely worth making up a batch to always have in the freezer for when you have dumpling cravings. (I have those most days…)

*If you are cooking from frozen add an extra 1-2 minutes to each cooking time. Always check food is completely cooked through before consuming.
IMAG2730_1Ingredients
– ready-made gyoza wrappers (buy from Asian supermarkets)
– 200g chicken, finely chopped (or use chicken mince)
– 100 g baby sweetcorn
– 200 g Chinese cabbage
– 4 spring onions
– 2 cloves garlic
– 2cm piece of ginger
– 1 teaspoon sesame oil
– 1 teaspoon soy sauce

Serve with soy sauce for dipping (add a squeeze of lime juice for a really tasty dipping sauce).

Method

1. Chop the chicken, sweetcorn, cabbage, garlic, ginger and spring onions really finely. You may want to process them in a food processor to get a really fine mix. Add the soy sauce and sesame oil, then season with salt and white pepper.
IMAG2720_12. Put one of the gyoza skins on a flat surface. Place a small tablespoon of the filling mixture in the middle of the gyoza skin. Leave a gap around the edge and DON’T overfill. The skins tear really easily if you try to close them around too much mixture.

IMAG2722_13. Wet your finger and run it around the edge of the gyoza skin. This will make the edges of the skin stick together.

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4. Fold the gyoza skin over gently.

5. Pinch the edges together so that the filling is sealed inside.

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6. Repeat until you have used up all of the filling. I made 24 with this amount of mixture.

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7. At this point you can freeze the gyoza. Place them on a baking tray and freeze. Once they are frozen, transfer them to a ziplock bag.

8. To cook, take a large frying pan (with a lid) and coat the bottom with a thin layer of oil. Heat the oil, then place the gyoza in the pan so that they aren’t touching. Cook uncovered for 3 minutes, until the bottoms are starting to turn golden brown.IMAG2729_19. Pour 2cm of boiling water into the pan, cover with a tight fitting lid and cook for another 2-3 minutes. Then remove the lid and cook for another 2-3 minutes as the water evaporates.

10. Serve hot with dipping sauce.
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Prawns in Asian-inspired garlic sauce with zucchini noodles

Prawns in Asian-inspired garlic sauce with zucchini noodles

IMAG2607_1
I am back in England staying with my family at the moment, in between my move from Spain to Malaysia. Most of my belongings are currently being shipped across the ocean to my new home in Kuala Lumpur – fingers crossed they arrive! All of my kitchen stuff is being shipped, including my beloved spiralizer. So while I’m home, I ordered a cheaper replacement one.
Big mistake.

If you are buying a spiralizer, please do not get one of the handheld ones. You know, the small double end ones. They don’t work. You get flat noodles, it’s almost impossible not to cut your fingers and it wastes loads of the vegetable. I was not impressed. Here is a link to the Lurch one on Amazon that I recommend (along with some cheesy pictures of me using it very excitedly!).
Spiralizing (5) Spiralizing (2)
Anyway, even with the rubbish spiralizer, I managed to make some passable zoodles and put them to very good use in this easy Asian-inspired garlic prawn dish. I hope you enjoy it!

Ingredients (serves 2-3)
– 8 cloves garlic, peeled and sliced
– 300 grams raw prawns, shelled
– 2 medium zucchinis
– 1 large carrot, peeled and cut into batons
– 1 small onion, peeled and finely chopped
– 1 tablespoon rice vinegar*
– 1 tablespoon cornflour mixed with 2 tablespoons water
– 200 ml chicken stock
– 2 tablespoons light soy sauce
– sesame seeds to serve

* White wine vinegar also works as a substitute

Method
1. Spiralizer the zucchini on the wide noodle setting.
2. Heat a little oil in a wok or large frying pan. Cook the garlic slices, onion and carrot in the hot oil for 3 minutes until softened but not brown. Add the prawns and cook until they turn pink.
3. Stir in the rice vinegar, and stock, the pour in the cornflour mixture to thicken. Add the soy sauce to taste.
4. Mix in the zucchini noodles and stir together for a further minute until warmed through.
5. Serve with a tablespoon of sesame seeds sprinkled over each bowl.

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