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Spicy Habanero Gyoza

Gyoza are steamed little bites, Japanese dumplings. With this recipe, you can make 10 gyoza with a sweet and spicy filling of snack peppers & habanero peppers.

Vegetarian
Side DishSnacksAppetizer
HealthyAsian
60 minutes
5 people

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Vegetarian Dimsum Westlandpeppers
Spicy Habanero Gyoza

Gyoza are steamed little bites, Japanese dumplings. With this recipe, you can make 10 gyoza with a sweet and spicy filling of snack peppers & habanero peppers.

Vegetarian
Side DishSnacksAppetizer
HealthyAsian
60 minutes
5 people

Share:

Vegetarian Dimsum Westlandpeppers

Here's how to make it

1
First, clean and deseed the snack peppers, habanero, and chili pepper, then chop them into small pieces. Finely chop the ginger, onion, and garlic.

2
Heat a pan with a bit of olive oil, then toss in the onion, garlic, habanero, and snack peppers. Cook on high heat for 5 minutes, then add the salt, sugar, and vinegar. Mix everything well, then add 150ml water and 3 tablespoons of cornstarch and let it gently simmer for 10 minutes.

3
Blend this mixture into a chunky sauce using a blender or food processor. Give it a taste and add salt and pepper until it's just right. Then, pop the sauce in the fridge for about 2 hours.

4
Grab a gyoza wrapper and place it in your hand. Fill the wrapper with 1 generous tablespoon of the filling. Fold the wrapper in half and only press the middle closed. Keep the fingers you'll use to make the pleats wet. You can find various videos online showing how to fold gyoza, if you need some examples.

5
Heat a pan over medium heat with a little oil. Once the oil is warm, place the gyoza in the pan and fry them until they're nicely golden brown. Add a bit of water to the pan (about 80 ml), then pop the lid on. Now, let the gyoza steam until all the water is gone (this takes about 10 minutes). It's best to do this in batches, depending on your pan size.

6
Serve these yummy bites with some soy sauce for dipping.

Ingredients

100g
3 pieces
2
  • 10 gyoza wrappers
  • 100 g shiitake mushrooms
  • 1 red onion
  • 1 cm ginger
  • 1 tbsp olive oil
  • 1 tsp salt and pepper
  • 1 tsp sugar
  • 2 tbsp vinegar
  • 3 tbsp cornstarch
  • 150 ml water
  • soy sauce, for dipping

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