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.┬áIt’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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Chorizo shakshuka eggs – the perfect brunch!

During the week, I have getting up and getting out down to a science. I want to maximise the time I get to spend in bed, so my morning routine is as quick as possible! However, I can’t function without breakfast. I get shaky and hangry if I don’t eat in the morning, which means I need a breakfast that is quick yet filling. Every morning, just before I leave the house I make a smoothie from frozen bananas, oats and milk (with a little cocoa in for good measure!) and drink it when I get to work. It’s time efficient and keeps me going until lunchtime. I use my amazing Kenwood 3-in-1 blender to make them, which even copes with frozen bananas. Awesome!

On the weekends though, I like something a bit different. A friend introduced me to shakshuka eggs at a brunch date a while ago, and this is my twist on the recipe. It isn’t traditional, but it is a super tasty one-pan dish made with inexpensive ingredients. It makes a delicious brunch and is easy if you have guests as you can just leave it to simmer.

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Ingredients (serves 3)
– one onion, finely chopped
– two carrots, peeled and diced
– 6 cloves of garlic, peeled and thinly sliced
– 100g chorizo, diced
– roughly 6 button mushrooms, washed and sliced
– 1 teaspoon each paprika, ras-el-hanout and cumin seeds
– 400g tin of whole peeled tomotoes
– 1 tablespoon tomato puree
– 1 tablespoon brown sugar
– 6 eggs
– salt and black pepper

– bread to serve

Method
1. Heat a little oil in a large frying pan and heat the onion and carrot for 2 minutes.
2. Add the garlic, then the chorizo, then the mushrooms. Stir each one in separately and cook over a medium heat until the vegetables are beginning to soften and the oil from the chorizo is coating everything nicely.

3. Add the spices and mix in. Enjoy the smell!
4. Pour in the whole tin of tomatoes and break them up with your wooden spoon (or I usually use a silicone spatula). Stir in the brown sugar and tomato puree.
5. Leave to simmer for 20-30 minutes, stirring occasionally. You want to the sauce to reduce, but if it gets too thick, add a little water to loosen it.
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6. Taste the sauce and season well.
7. Make a little hole in the sauce and crack an egg in. Repeat with the other eggs, spreading them evenly across the pan.
8. Either keep the pan on the hob or put it under a grill for roughly ten minutes until the egg whites are set. I like the yolks to still be runny – just cook to your preference.
9. Serve with plenty of bread to mop up the delicious sauce. You can garnish with coriander or parsley if you have some available.
chorizo-shakshuka-eggs-11-26-24

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