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Blog - Dreaming of Japan

When we are travelling, there is nothing we enjoy more than eating local food, learning about the local traditions, and spending hours at the local markets hunting for treasures. Discover all the inspiration that is behind Cuckoo B, our Stories and exclusive collections.

Lamb and Cilantro Gyoza

Gyoza are perfect for cooking and enjoying with family or friends.

Here the delicious recipe for Deep Fried Lamb and Cilantro Gyoza, from the book Tokyo Cult Recipes:

Gyoza

DEEP-FRIED LAMB AND CILANTRO GYOZA

 

INGREDIENTS

1 package (25-30) gyoza wrappers

oil, for deep-frying

 

For the filling:

300g (10 1/2 oz) ground lamb

1 red onion, roughly chopped

1/2 bunch cilantro, chopped

1 garlic clove, finely chopped

2 cm (3/4 in) ginger, finely chopped

2 teaspoons soy sauce

1 teaspoon fish sauce

1 pinch raw (demerara) sugar

1 tablespoon toasted sesame oil

 

For the sauce:

100 g (3 1/2 oz) cherry tomatoes, chopped

1 shallot, finely chopped

1/2 bunch cilantro, chopped

juice of 1/2 organic lime

4 tablespoons fish sauce

2 tablespoons olive oil

1/2 head garlic, finely chopped

1/2 teaspoon chili powder

 

PREPARATION

Combine all the filling ingredients, kneading them together well for at least 3 minutes.

To make the gyoza , place 1 teaspoon of filling in the middle of each gyoza wrapper. Moisten around the edge with a wet finger. Fold in half, holding the bottom of the gyoza with the thumb and the left middle finger and pinching one end. Close to the pinched end, make an S shape using both index fingers. Pinch the S closed to form a pleat and repeat until you reach the other end of the gyoza. Place on a plate and press lightly so the base of the gyoza is nice and flat. If you want to make things easier for yourself, simply fold and seal the edges. The gyoza will still taste the same!

Mix together all the sauce ingredients in a bowl and set aside in the refrigerator. Pour a 4 cm (1 1/2 in) depth of oil into a saucepan and heat to 170ºC (325ºF). Add the gyoza and cook for 8 minutes, turning occasionally. Drain on paper towels.

Serve the gyoza with the sauce while they are still hot.

Enjoy!

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