Potato Gyoza Recipe
chrysanthemum, caviar, green yuzu kosho, toasted buckwheat, shoyu
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Ingredients
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Gyoza Filling
Method
Preparation and Cooking
- 1
Prepare the Filling
Peel and dice the potatoes, then boil them in salted water until tender, about 15 minutes. Drain and mash them until smooth. Add chopped chrysanthemum leaves, shoyu, caviar, and green yuzu kosho to the mashed potatoes. Mix well.
- 2
Assemble the Gyoza
Place a gyoza wrapper in your palm. Add about 1 tablespoon of the potato filling in the center. Moisten the edges of the wrapper with water, fold it in half, and pinch to seal. Repeat until all wrappers and filling are used.
- 3
Cook the Gyoza
Heat a non-stick skillet over medium heat and add a bit of oil. Place the gyoza in the skillet and fry for 2-3 minutes until the bottoms are golden brown. Add a splash of water to the skillet and cover immediately to steam for 5-6 minutes until the water evaporates.
- 4
Serve
Serve the gyoza hot, garnished with toasted buckwheat on top. Optionally, drizzle with additional shoyu or serve with a dipping sauce.
