Scallop & Spring Onion Gyoza with Pickled Brassicas from Too Good to Waste
Too Good to Waste by Victoria Glass is THE guide to getting the very most out of your food, in the most delicious way possible! So much good food is thrown away when actually, with a bit of creative thinking, you can eat up everything – and enjoy a much more exciting meal for it. This book is about rethinking what we throw away, and why. By taking this waste-free approach, these recipes are some of the most inventive and innovative that you will ever try, and can show you a whole new way to think about your meals. Start your food waste journey with this delicious recipe!
From Victoria: ‘This is a great way of eating scallops without blowing your budget. The wrappers can be kept chilled for up to 4 days, or frozen for up to 3 months. You can open freeze raw, filled dumplings; just defrost before cooking. Shop-bought wrappers and a gyoza press will turn this labour of love into a speedy supper.’
Taken from Too Good to Waste by Victoria Glass
For the pickled brassica stems
a thumb of root ginger, peeled and cut into fine matchsticks
3 spring onions/scallions, cut into fine matchsticks
2 garlic cloves, crushed
1 tbsp sunflower oil
1 tbsp sesame oil
1½ tbsp mirin
2 tbsp tamari
2 tsp dark soft brown sugar
base of 2 cauliflower or broccoli heads, cut into matchsticks
For the gyoza wrappers
200g/7oz/1½ cups plain/all-purpose flour
⅓ tsp fine sea salt
cornflour/cornstarch, for dusting
For the seafood filling
8 large scallops, finely chopped
8 spring onions/scallions, chopped
3–4 garlic cloves, crushed
a thumb of root ginger, peeled and finely chopped or grated
1 long red chilli, with seeds if you like it hot, finely chopped
2 tbsp tamari soy sauce
2 tbsp sesame oil
2 tsp sugar
1 tbsp sunflower oil
Ponzu Dipping Sauce, to serve
1 Put all the pickling-liquid ingredients into a large plastic box and stir until the sugar has dissolved. Toss with the brassica stems, cover and chill, shaking the box every now and then. They will last for up to a week.
2 Sift the flour and salt into a bowl. Slowly mix in 100ml/3½fl oz/scant ½ cup boiling water to form a dough, stirring with a chopstick. Dust with cornflour/cornstarch and knead for 10 minutes, or until smooth and elastic. Cut in half and roll into two 4cm/1½in thick sausage shapes. Wrap in cling film/plastic wrap and rest at room temperature for 30 minutes.
3 Unwrap both sausages, dust with cornflour/cornstarch and cut each one into 15 pieces. Cover with a damp cloth. One at a time, shape into a ball, then flatten and roll out to a circle about 3mm/⅛in thick. Use an 8cm/3¼in round cutter to make a perfect circle, if you wish. Keep dusting with cornflour/cornstarch to prevent sticking and cover all the pastry with a damp cloth to stop it from drying out.
4 Mix the filling ingredients, then leave to stand for 10 minutes. Put a scant teaspoon of filling in the middle of a wrapper. Wet the edges and fold the wrapper over the filling, pleating the edges to seal and expelling the air. Heat the sunflower oil in a wide, heavy-based pan. Fry half the gyoza at a time for a few minutes, or until the bottoms are brown and crisp. Add 3 tablespoons water, cover and steam for 2 minutes. Serve with the pickled brassica stalks and the ponzu dipping sauce.
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