Asian Lamb Gyoza (Dumplings)

I’m delighted to be acting as an Ambassador for the European Lamb Campaign. Local lamb is sustainable, versatile and full of flavour.

From growing up on a sheep farm and cooking with lamb over the years I’ve found it is perfect for all types of dishes, from traditional to ethnic. The flavour of lamb pairs well with a range of world cuisines including Asian flavours.

For this recipe, I’m filling dumplings with local lamb and vegetables and seasoning them lightly with Asian flavours. This is great recipe for entertaining at home. I often get everyone involved in the dumpling making as it’s great fun with a little learning. You can make a large batch and freeze half for your next special occasion!

Asian Lamb Gyoza (Dumplings)

Makes 25–30 gyoza (dumplings)

Ingredients 

25–30 gyoza skins (available in Asian supermarkets)

Bowl of water, for sealing the dumplings

Rapeseed oil, for frying

80ml cold water, for steaming

Sesame oil, to season

For the filling 

200g good-quality minced lamb

100g cabbage, finely diced

1 spring onion, finely diced

1 tablespoon freshly grated ginger

2 cloves of garlic, peeled and grated

3 shiitake mushrooms, finely chopped

1 tablespoon soy sauce

1 tablespoon sake

2 tablespoons potato starch

 Dipping sauce

2 tablespoons soy sauce

2 tablespoons rice vinegar

A few drops of la-yu (chilli-infused sesame oil)

Instructions:

A: How to make the dumplings

  • Mix all the ingredients for the gyoza filling in a bowl together and set aside.
  • Place the gyoza skins, a clean water bowl, teaspoon and large serving dish on the counter top before you start making the dumplings.
  • Start to make the dumplings by placing a gyoza skin on the palm of your hand. Place a heaped teaspoon of filing in the middle of the gyoza skin. Moisten the edge of the upper half of the gyoza skin by dipping your finger in the bowl of water and sliding it along the edge. Fold the gyoza skin over the filling in half and start to pleat the edges. Place on the serving dish and continue to make gyoza (dumplings) until all the filing has been used.

B: How to cook the dumplings

  1. Heat oil on a non-stick frying pan on medium to high heat.

 

  1. Place the gyoza on the pan and fry until the base of the gyoza is slightly golden.

 

  1. Pour cold water around the edges of the pan and cover with a lid. Leave cooking for 10 minutes or until almost all of the water has evaporated.

 

  1. Remove the lid and continue to fry until the water is fully absorbed.

 

  1. Finally, drizzle sesame oil over the gyoza and fry until the base of the gyoza is golden brown.

 

  1. Serve with the soy sauce and rice vinegar dipping sauce.

 

Visit www.trylamb.ie or @TryLamb on Facebook and Instagram

 

Japanese Style Lamb Stew

I’m delighted to be acting as an Ambassador for the European Lamb Campaign. After living abroad for many years I returned home with a greater apprecation for local ingredients and the role they play in creating a delicious meal. We are lucky to have excellent quality local lamb which is suitable for a range of dishes and cooking methods, from quick mid-week meals to special dinners at weekends or holidays.

This recipe takes inspiration from my time in Japan but using local ingredients. The lamb meat fills this light Japanese broth with a delicious and unique flavour which the potatoes and vegetables easily absorb. This is a comforting dish which you can serve with rice or rustic bread for a quick family meal or special occasion.

Japanese Style Lamb Stew 

Serves 3–4

Ingredients

Rapeseed oil

1 large onion, peeled & roughly chopped

250g lamb meat, chopped into cubes

1 tablespoon freshly grated ginger

1 large carrot, peeled & roughly chopped

2 large potatoes, peeled & roughly chopped

Blanched green beans, to serve

Bowls of boiled rice with peas, to serve

For the broth

500ml water

2 dried shiitake mushrooms

Sheet of dried Irish kelp seaweed

80ml soy sauce

2 tablespoons sake

1 tablespoon mirin

1 tablespoon sugar

 Instructions

1.Heat the oil in a large, heavy-based saucepan on a medium to high heat.

  1. Add the onion and fry for a minute or so. Then add the lamb and ginger and continue to fry for a few more minutes.
  2. Toss in the carrot and potatoes.
  3. Mix all the ingredients for the broth together in a large bowl and then add to the saucepan.
  4. Bring to the boil and then reduce to a simmer.
  5. Using a ladle remove any foam that floats to the top of the water.
  6. Cover with a lid and cook on a low heat for about 30 minutes or until the vegetables are cooked through (remove the kelp seaweed before serving)
  7. Serve in a bowl and top with thinly sliced blanched green beans, accompanied by bowls of boiled rice with peas.

Visit www.trylamb.ie or @TryLamb on Facebook and Instagram

 

 

Japanese Style Lamb Burger

I’m delighted to be acting as an Ambassador for the European Lamb Campaign. After growing up on a small sheep farm I learned to appreciate how sheep farming supports local communities.

The quality of lamb meat is superior as lambs graze on a varied diet of grasses, wild herbs and fresh vegetation which help develop that unmistakable flavour.

Lamb is such a versatile meat which works well with all types of cuisines. My favourite way to cook with lamb is to add a delicate Asian twist. This lamb burger recipe has become a weekly go to dish in our home. Using lamb meat for homemade burgers gives the best results. The lamb meat and light Asian flavours work really well together. This recipe can be cooked in the oven or on the barbeque over the summer months. I hope it becomes one of your weekly favourites too!

Japanese Style Lamb Burger

Makes 4–5 burgers

Ingredients

2 tablespoons passata

1 tablespoon sake (or cherry)

1 tablespoon Japanese soy sauce

1 tablespoon honey

1 egg, beaten

300g lamb mince

Handful of panko breadcrumbs

1 red chilli, finely diced

Rapeseed oil, for baking tray

Bun, mixed salad, sliced cheese & mayo, to serve

Instructions

  1. Preheat a fan oven to 180ºC.
  2. Mix the passata, sake, soy sauce and honey in a bowl. Transfer half of the sauce to another bowl and set aside.
  3. Add the beaten egg to the remaining half of the sauce in the bowl and mix well.
  4. Toss in the lamb mince, panko and chilli and mix well.
  5. Using your hands shape the meat mix into burger patties. This should make four or five depending on the size.
  6. Brush the baking tray and the burgers with oil. Put the burgers on the baking tray and place in the preheated oven.
  7. Cook for about 25 minutes, turning only once during this time and pouring the remaining half of the sauce over the top of the burgers in the last 5 minutes of cooking.
  8. Serve in a bun with mixed salad, sliced cheese and mayo.

 Visit www.trylamb.ie or @TryLamb on Facebook and Instagram

 

 

Shichimi Lamb Kofta Kebab

Sheep are a big part of Irish culture and heritage. As a nation, we’re very proud of our lamb meat and it’s exported all over the world. I was brought up on a sheep farm, so needless to say I ate a lot of lamb during my childhood. So for these reasons I had to dedicate at least one recipe to lamb. I season the lamb meat with shichimi togarashi (Japanese seven spice) and serve it with a natural yoghurt dip, as we have fantastic yoghurt producers in Ireland who make excellent quality yoghurt.

Japanese style lamb kofta stewers Fiona Uyema Fused Japanese recipe cookingMakes 8 skewers

Ingredients:

vegetable oil

1 medium onion, peeled and finely diced

500g good quality lamb, minced

bunch of fresh parsley, finely chopped

1 tablespoon shichimi togarashi

salt and pepper to season

8 skewers, soaked in water for 20 minutes

Yoghurt and mint dip

5 tablespoons natural yoghurt

large bunch of mint leaves, finely chopped

2 teaspoons lime juice

zest of ½ a lime

1 teaspoon olive oil

salt and pepper to season

Instructions:

1 Heat the oil on a frying pan on a medium heat and add the diced onion. Slowly cook the onion, allowing it to sweat, and then fry until translucent (do not brown). Remove from the heat and let it cool.

2 In a large bowl mix together the minced lamb, parsley, shichimi togarashi and onion. Season with salt and pepper.

3 With dampened hands take a handful of meat and using a firm hand form a rectangular shape. Push a skewer through the meat.

4 Place under a grill on a high heat for 10 to 20 minutes (or until cooked to your liking). Place a cup of water on the base of the grill to stop the meat drying out.

5 Mix all the ingredients for the dip together in a bowl and serve on the side.

Tuna & Mango Tataki Salad

When making this recipe make sure to lightly sear the tuna as I truly believe tuna tastes better either raw or lightly seared. Once tuna is cooked it becomes tough and loses its flavour. This salad is particularly nice eaten while the tuna is warm, so don’t waste any time once it’s ready and try to eat it straight away.

Tuna and mango tataki Japanese salad Japanese cooking recipe Fiona Uyema FusedIngredients:

Mixed sesame seeds to coat the tuna

Salt and pepper to season the tuna

100g fresh tuna steak/loin

Vegetable oil

A few handfuls of mixed salad leaves

1 ripened mango, peeled and cut into strips

For the dressing:

2 teaspoons soy sauce

1 teaspoon rice vinegar

½ teaspoon sesame oil

Instructions:

1 Mix together the sesame seeds, salt and pepper on a flat plate.

2 Place the tuna on the plate and coat each side in sesame seeds.

3 Heat a little vegetable oil in a non-stick frying pan on a medium to high heat.

4 Place the tuna on the pan and sear each side lightly (less than 1 minute for each side).

5 Transfer to a chopping board and, using a sharp knife, thinly slice the tuna.

6 Place the mixed salad leaves on a serving dish along with the mango strips.

7 Carefully place the tuna slices on top.

8 Mix all the ingredients for the dressing in a bowl and, just before serving, pour over the salad.

 

Gyoza (Dumplings)

Gyoza originated in China and is a popular side dish in ramen shops and tapas-style restaurants called ‘izakaya’. It is served with a dipping sauce made of equal amounts of soy sauce and rice vinegar with a few drops of sesame chilli oil. You can make these dumplings using different fillings such as minced pork, prawns or vegetables only. I usually make a large batch and freeze them as they cook well from frozen. Remember to steam cook the dumplings for longer if you’re cooking them from frozen. Makes 25–30 gyoza (dumplings)

You’ll needGyoza dumplings Fiona Uyema Fused Japanese cooking recipe

25–30 gyoza skins

bowl of water for sealing the dumplings

vegetable oil

80ml cold water for steaming

sesame oil to season

Ingredients:

For the filling

200g minced prawn/ chicken or add more vegetables

100g cabbage, finely diced 1 spring onion, finely diced

1 tablespoon freshly grated ginger

2 cloves of garlic, peeled and grated

3 shiitake mushrooms, finely chopped

1 tablespoon soy sauce

1 tablespoon sake

1 teaspoon sesame oil salt and pepper to season

2 tablespoons potato starch

Dipping sauce

2 tablespoons soy sauce

2 tablespoons rice vinegar

a few drops of la-yu (chilli-infused sesame oil) to taste

Instructions:

A: How to make the dumplings

–       Mix all the ingredients for the gyoza filling in a bowl together and set aside.

–       Place the gyoza skins, a clean water bowl, teaspoon and large serving dish on the counter top before you start making the dumplings.

–       Place a gyoza skin on the palm of your hand, take a heaped teaspoon of the filling and place it in the centre of the gyoza skin.

–       Moisten the edge of the upper half of the gyoza skin by dipping your finger in the bowl of water and sliding it along the edge.

–       Fold the bottom half of the gyoza skin over the filling so that it meets the moistened upper half

–       Start to pleat by folding the edges (make one pleat in the middle and two pleats at either side)

–       Press firmly on all pleats to ensure that the ingredients are secure within the gyoza skin.

B: How to cook the dumplings

  1. Heat oil on a non-stick frying pan on medium to high heat.

 

  1. Place the gyoza on the pan and fry until the base of the gyoza is slightly golden.

 

  1. Pour cold water around the edges of the pan and cover with a lid. Leave cooking for 10 minutes or until almost all of the water has evaporated.

 

  1. Remove the lid and continue to fry until the water is fully absorbed.

 

  1. Finally, drizzle sesame oil over the gyoza and fry until the base of the gyoza is golden brown.

 

  1. Serve with the soy sauce and rice vinegar dipping sauce.