Crispy gyoza with spicy edamame dipping sauce
Makes: 20
Prep time: 10 mins Total time: 
Recipe photograph by Maja Smend
Crispy gyoza with spicy edamame dipping sauce
We’ve used veggie gyoza here but the sauce works just as well with pork, prawn or chicken gyoza. It makes a lovely dressing for noodles as well
Makes: 20
Prep time: 10 mins Total time: 
See more recipes
Nutritional information (per serving)
Calories
55Kcal
Fat
3gr
Saturates
1gr
Carbs
5gr
Sugars
10gr
Protein
2gr
Salt
0.2gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 11⁄2 tbsp sesame oil
- 20 frozen gyoza - use vegan if required
For the spicy edamame dipping sauce
- 50g cooked edamame beans
- 15g fresh coriander
- 2 peeled garlic cloves
- 1 tsp wasabi paste
- juice of 1 lime
- 2 tbsp mirin (or dry sherry)
- 3 tbsp sesame oil
Step by step
Get ahead
Make the edamame dipping sauce up to 4 hours ahead.
- For the dipping sauce, put all of the ingredients in a mini food processor and blitz until smooth. Transfer to a serving dish and set aside. See ‘Get ahead’ tip, above.
- For the gyoza, heat the oil in a large lidded frying pan. Add the frozen gyoza, flat-side down, and fry until the undersides are golden. Add 50ml water to the pan, cover with a lid and cook until the water has completely evaporated. Transfer the gyoza to a serving plate and leave to cool slightly before serving with the spicy edamame dipping sauce alongside.
