JAPANESE INGREDIENTS UK RECIPES

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GYOZA (JAPANESE DUMPLINGS) RECIPE - BBC FOOD



Gyoza (Japanese dumplings) recipe - BBC Food image

These delicious little savoury parcels are so dainty but so moreish – try them once and you’ll be hooked.

Provided by The Hairy Bikers

Prep Time 2 hours

Cook Time 30 minutes

Yield Makes 30-40

Number Of Ingredients 28

300g/10½oz strong white flour, plus extra for rolling
½ tsp fine salt
200ml/7fl oz boiling water
1 tbsp vegetable oil, for frying
1 tbsp sesame oil
500g/1lb 2oz pork or chicken mince
1 head pak choi, very finely shredded
¾in/2cm piece fresh root ginger, peeled, grated
3 garlic cloves, peeled, grated
½ tsp salt
½ tsp freshly ground black pepper
1 tbsp chopped spring onion (green part only)
½ tsp ground chilli flakes
1 tsp sesame oil
1 tbsp oyster sauce
pinch sugar
1 dressed crab (dark and white meat)
200g/7oz cooked, peeled North Atlantic prawns, chopped
½ tsp fine salt
½ tsp freshly ground black pepper
1 tbsp sesame oil
½ lemon, zest only, finely grated
1 tbsp oyster sauce
1 tbsp chopped spring onion (green part only)
2cm/¾in piece fresh root ginger, peeled, grated
splash soy sauce
splash lime juice
splash chilli oil

Steps:

  • For the gyoza skins, sift the flour into a large bowl and mix in the salt.
  • Stir in the boiling water using a knife or a pair of chopsticks until the mixture comes together as a dough. (You many not need to use all of the water.)
  • Roll the dough into a ball, cover with cling film and set aside to rest for one hour.
  • Meanwhile, for the chicken or pork filling, mix all of the chicken or pork filling ingredients together in a large mixing bowl until well combined (the ingredients will form a gloopy paste). Season well with salt and freshly ground black pepper. Chill in the fridge until needed.
  • For the crab and prawn filling, mix all of the crab and prawn filling ingredients together in a large mixing bowl until well combined (the ingredients will form a gloopy paste). Season well with salt and freshly ground black pepper. Chill in the fridge until needed.
  • For the gyoza skin,turn out the dough onto a lightly floured work surface and knead for five minutes until smooth and elastic. (You can use the dough hook attachment of a food processor for this.)
  • Cut the dough into three equally sized pieces and roll each into a ball. Roll out one of the balls onto a lightly floured work surface, stretching and turning the dough as you go, until the gyoza dough is as thin as possible.
  • Using a 10cm/4in cookie cutter, cut discs from the gyoza dough and stack them on top of each other, dusting the top of each with a little flour before adding the next one. Repeat the rolling and cutting process until all of the dough has been used.
  • To assemble the dumplings, hold a gyoza skin in the palm of your hand and add one teaspoon of the filling mixture. Wet the edges with a little water using your fingertip and seal the dumpling, pinching along the edges to create a pleated fan effect (the end result should resemble a mini Cornish pasty). Repeat the process until all of the filling mixture and gyoza skins have been used up, setting each dumpling aside on a plate dusted with flour.
  • To cook the dumplings, heat the vegetable oil in a large frying pan with a lid over a high heat. Arrange the gyoza in the pan, in batches if necessary, leaving space between each one, and fry for 2-3 minutes, or until the bottoms are golden-brown. Take care as they will burn quickly.
  • Add 100ml/3½fl oz of water to the pan, cover with the lid and steam the dumplings for a further two minutes.
  • Give the pan a shake to release the gyoza from the bottom of the pan and continue to cook for a further two minutes with the lid off, until the filling is completely cooked through.
  • Meanwhile, for the dipping sauce, mix all of the dipping sauce ingredients together in a small bowl, to taste. Set aside.
  • When the gyoza are cooked through, drizzle the sesame oil around the edges of the frying pan and shake the pan.
  • Serve the gyoza immediately with the dipping sauce.

EASY LAMB TAGINE RECIPE - DELICIOUS. MAGAZINE



Easy lamb tagine recipe - delicious. magazine image

This easy Moroccan lamb tagine is a great recipe for using up storecupboard spices – cumin, ginger, coriander and cinnamon. It’s low in calories too.

Provided by delicious. magazine

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours

Yield Serves 4

Number Of Ingredients 13

400g lamb leg steaks
2 tbsp olive oil
1 onion
2 garlic cloves
2 tsp ground coriander
2 tsp cumin
1 tsp ground ginger
Pinch of cinnamon
400g can chopped tomatoes
200ml chicken stock (we like https://www.knorr.com/uk/flavour_discovery/discover-one-pot-recipes.htmlKnorr)
100g pitted prunes
1 tbsp ground almonds
A handful chopped fresh coriander

Steps:

  • Brown 400g lamb leg steaks, cubed, in 2 tbsp olive oil in a pan. Set aside. Add 1 onion, sliced, and 2 garlic cloves, chopped, to the pan and fry for 5 minutes.
  • Add 2 tsp each ground coriander and cumin, 1 tsp ground ginger and a pinch of cinnamon, and fry for 2 minutes.
  • Add the lamb and a 400g can chopped tomatoes and 200ml chicken stock. Add 100g pitted prunes, chopped. Simmer for 40-45 minutes.
  • Stir in 1 tbsp ground almonds and a handful chopped fresh coriander. Serve with herby couscous.

Nutrition Facts : Calories 306kcals, FatContent 17.1g (4.4g saturated), ProteinContent 25.9g, CarbohydrateContent 16.1g (13.7g sugar), FiberContent

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