Gyoza Lamb Recipe (Chinese dumplings)
People always ask me where they can get gyoza wrappers or gyoza skins. Generally, you can find them in the frozen section of Asian supermarkets. If you live in Ireland you can get them in Asia Market Dublin (they also deliver ambient ingredients nationwide, I’m not sure about chilled/frozen). I’ve paired this gyoza recipe with a delicious gyoza sauce which is light and tasty using only two ingredients Fused Soy Sauce & rice vinegar.
Makes 25–30 gyoza (dumplings)
25–30 gyoza wrappers or 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 Fused Clever Classic soy sauce
1 tablespoon sake
2 tablespoons potato starch
2 tablespoons Fused Clever Classic soy sauce or Fused Cheeky Chilli Soy Sauce
2 tablespoons rice vinegar
Optional, a few drops of la-yu (chilli-infused sesame oil)
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
- Heat oil on a non-stick frying pan on medium to high heat.
- Place the gyoza on the pan and fry until the base of the gyoza is slightly golden.
- 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.
- Remove the lid and continue to fry until the water is fully absorbed.
- Finally, drizzle sesame oil over the gyoza and fry until the base of the gyoza is golden brown.
- Serve with the soy sauce and rice vinegar dipping sauce.
This lamb stew recipe takes inspiration from my time in Japan but using local Irish 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 rustic bread for a quick and tasty mid-week family meal or special occasion.
Japanese Style Lamb Stew
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
Rustic bread, to serve
For the broth
2 dried shiitake mushrooms
Sheet of dried Irish kelp seaweed
80ml Fused soy sauce
2 tablespoons sake
1 tablespoon mirin
1 tablespoon sugar
1.Heat the oil in a large, heavy-based saucepan on a medium to high heat.
- 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.
- Toss in the carrot and potatoes.
- Mix all the ingredients for the broth together in a large bowl and then add to the saucepan.
- Bring to the boil and then reduce to a simmer.
- Using a ladle remove any foam that floats to the top of the water.
- 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)
- Serve in a bowl and top with thinly sliced blanched green beans, accompanied by rustic bread.
This lamb stew recipe would also work well with a slow cooker!
This is a tasty burger recipe for the summer months and works perfectly on a BBQ. I use panko breadcrumbs for this burger recipe but you can use regular breadcrumbs too.
Japanese Style Lamb Burger
Makes 4–5 burgers
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, red onion, sliced cheese & mayo, to serve
- Preheat a fan oven to 180ºC (or use BBQ).
- Mix the passata, sake, soy sauce and honey in a bowl. Transfer half of the sauce to another bowl and set aside.
- Add the beaten egg to the remaining half of the sauce in the bowl and mix well.
- Toss in the lamb mince, panko and chilli and mix well.
- Using your hands shape the meat mix into burger patties. This should make four or five depending on the size.
- Brush the baking tray and the burgers with oil. Put the burgers on the baking tray and place in the preheated oven.
- 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.
- Serve in a bun with mixed salad, red onion, sliced cheese and mayo.
ummer, bbq, recipe, burger, easy, quick, healthy, dublin, ireland, uk, london, foodie, cooking, donal skehan, jamie oliver, 10 minute recipe, 15 minute recipe, lamb recipes, grilled, barbeque, big grill festival, bloggers, fitness
Eatokyo is a trendy Japanese restaurant perfectly located on the edge of Temple Bar and facing Aston Quay in Dublin. The owner of the restaurant and the friendly restaurant manager Jay are both passionate about supporting local Irish producers and using quality ingredients. After eating the food in Eatokyo you won’t be surprised to hear that they make their sauces and dips from scratch to ensure the best flavour comes through in all their dishes.
I had lunch in Eatokyo with my friend Natalia from Smiles Photography and she took some beautiful photos for me to share with you here. Following the Japanese way of eating we enjoyed a mix of dishes from the menu and shared them. The prawn tempura was delicious. The batter was light and crispy just as it should be and the dipping sauce was full of flavour and umami. I’m so happy to say that they have “Fused by Fiona Uyema” my range of flavoured soy sauces on table-top and available to purchase in-store.
I can’t go to Eatokyo without ordering a sushi platter. We ordered a mixed sushi platter with nigiri, maki and sashimi and a rainbow roll (ebi tempura roll topped with tuna, salmon, smoked salmon and avocado). Everything was so fresh and delicious.
We finished the meal with seafood ramen and gyoza. The presentation of all the dishes was superb. I’m happy to say you can get good quality Japanese food in Dublin. Finally!
I wanted to mark a little success here on my blog. This month I was so grateful to receive support from one of Dublin’s popular Japanese Noodle & Sushi bars “Eatokyo”. “Fused by Fiona Uyema” soy sauces are now available as a condiment on all the tables in Eatokyo. I think it’s so powerful when restaurants support local food start-ups and appreciate the quality and taste of the products they use in their kitchens and serve to their customers.
Eatokyo has recently received positive reviews from restaurant critics such as Lucinda O’Sullivan and Tom Doorley. I popped over to Eatokyo last week to thank them for their support and to deliver my first soy sauce order to them. Woohoo!! I met Jay the restaurant manager and enjoyed a beautiful lunch with him (everything was so fresh and delicious). You can see the photos I took of my lunch below.
Ebi (prawn) Tempura
To see more about Eatokyo go to www.eatokyo.ie
I often get asked to recommend Japanese restaurants in Ireland. Well I think I may have found a little gem and I’m so excited to share it here with all of you. I came across Bia Rebel when they ordered “Fused by Fiona Uyema” soy sauce for their ramen noodle shop. After chatting to co-founder Jenny Holland I was eager to share this story with you.
Bia Rebel Ramen Noodle Shop is a relevantly new venture. At weekends, they sell ramen at St George’s Market in Belfast. The have plans to expand and I’ve no doubt there will be an appetite for it. Bia Rebel’s ramen noodles are hand-made and use high quality local ingredients. It’s a delicious, wholesome meal, in a bowl.
Bia Rebel is driven by the culinary skills of Brian Donnelly, who worked for Gordon Ramsey, Gary Rhodes and Michel Roux, Jr. in London, and who later was head chef at Thornton’s in Dublin when the restaurant received its second Michelin star.
Brian believes that “the way we have been growing, selling and consuming food for the last 30 years has done a lot of harm, many folks have forgotten what real food tastes like. It’s my job to put the good stuff in front of as many people as possible, so hopefully they’ll start expecting better all round”. I hope you can see me nodding in agreement!
So how did B
ia Rebel Ramen Noodle Shop come about?
Brian was inspired by Tokyo’s ramen culture, and by the similarities between traditional Japanese ingredients and traditional Irish ones: seaweed, fish, pork and mushrooms. So he looked for a good local noodle supplier, and not finding one anywhere in the UK or Ireland, decided to make his own! According to Brian, ramen is great because it allows you to create something completely unique, in a single taste.
I’m already planning a trip to try Bia Rebel ramen. I’ll keep you posted!