Sweetcorn Gyoza Recipe
Spenwood broth, barbecued Cordyceps & Australian black truffle
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Ingredients
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Gyoza Filling and Broth
Method
Preparation and Cooking
- 1
Prepare the Gyoza Filling
In a mixing bowl, combine the sweetcorn kernels, minced ginger, minced garlic, soy sauce, sesame oil, salt, and pepper. Mix well until all ingredients are thoroughly combined.
- 2
Fill the Gyoza
Take a gyoza wrapper and place about a teaspoon of the sweetcorn filling in the center. Moisten the edges of the wrapper with water, fold it in half, and press the edges firmly to seal. Repeat until all filling is used.
- 3
Cook the Gyoza
In a non-stick skillet, heat a little oil over medium heat. Arrange the gyoza in the skillet and cook for about 2-3 minutes until the bottoms are golden brown. Then, add a splash of water (about 1/4 cup), cover with a lid, and steam for another 5-7 minutes until fully cooked.
- 4
Prepare the Broth
In a saucepan, bring the vegetable broth to a simmer. Season with salt and pepper to taste.
- 5
