Gyozas and Lime Caramel Fish/Chicken Recipes

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Gyoza – Lime Caramel Fish/Chicken Recipes

We hope you enjoyed your event and are ready to recreate the meals you made at home. 

  • Starter: Gyozas with Sweet Potato or Chicken – Or for GF – Larb Gai
  • Main: Vietnamese Lime Caramel Fish or Chicken
  • Dessert: Choose from the Food Sorcery favourites on the link below.

Sweet Potato Gyoza – Starter

Ingredients – Serves 2

  • 100g shredded cabbage (Nappa or any other softer white/green cabbage)
  • 1/2 block of diced tofu
  • 100g mashed sweet potato (plain, unseasoned)
  • 1 tablespoon grated fresh ginger
  • 1 minced garlic cloves
  • 1 spring onion
  • 1tbsp of crispy-fried onions
  • 1tsp of soy sauce
  • 1 teaspoons white miso paste
  • 1 teaspoon sesame oil
  • 1/4 teaspoon caster sugar
  • 6-10 gyoza wrappers

Method:

  1. To make the sweet potato puree/mash – simply roast the whole sweet potatoes in their skins until super soft.  Then when cooled, remove the skin.  Can be done a day in advance.
  2. Sprinkle the salt over the minced cabbage in a small bowl. Stir and leave it for 10 minutes. Squeeze the cabbage firmly in a sieve to drain and discard the excess water. Transfer the minced cabbage into a large deep bowl.
  3. Add the sweet potato puree, ginger, garlic, spring onion, miso paste, one teaspoon of sesame oil and the sugar and all the other ingredients. Mix everything together with a wooden spoon.
  4. Line a large tray with baking paper. Fill a small cup with cold water.
    Place a gyoza wrapper on a flat dry surface and put a heaped teaspoon of the sweet potato mixture in the centre (see picture above).
    Dip one finger in the cold water and trace a line along half the edge of the gyoza wrapper (see picture above).
    Fold the wrapper over to enclose the filling. Pinch the wrapper in the centre at the top to seal that spot.
    Holding the filled wrapper in your left hand (or right one if you are left-handed), pleat the top of the wrapper (see pictures above). Set aside on the lined tray keeping the edge up. Repeat with the rest of the gyoza dumplings.
  5. For the cooking part, use a large frying pan or skillet with a tight-fitting lid.
    Put the pan over a medium heat and add one teaspoon of sesame oil. When it is hot, place half the gyoza in the pan (or as many that will fit) with their edge up. Cook for about 3 minutes or until the bottom of the gyoza is golden.
    Add in 60ml of the cold water and cover immediately with the lid. Steam for about 2 minutes or until most of the water has evaporated.
    Uncover, let the water evaporate completely, then add one teaspoon of sesame oil. Cook until the gyoza is crispy in the bottom (when shaking the pan, the dumplings should slide; if not, set the pan aside and cover with the lid for another 2 or 3 minutes).
    The gyoza dumplings should be slightly translucent and the filling should be firm.
  6. Flip the gyoza dumplings on a large serving plate, browned surface up. Cover with foil while cooking the other batch (repeat the cooking actions) if you are making them all in one go.
    Serve with the dipping sauce (mix the ingredients in a small bowl).

Chicken Gyozas – Starter

Ingredients – Serves 2:

  • 125g of minced chicken
  • 1 spring onions, thinly sliced
  • 1tsp of Kiso curry mix (can be replaced with madras)
  • 1/2tsp of togarashi spice mix (can be replaced with 1/2tsp of chilli powder and sesame seeds)
  • A few chopped chives
  • 1 cloves garlic, grated 
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp freshly grated ginger
  • 1 tsp fish sauce (optional)
  • 6-10 dumpling wrappers
  • Vegetable oil, for frying

Method:

  1. Make dumpling filling: In a large bowl, combine chicken, spring onions, chives, garlic, soy sauce, sesame oil, ginger, and fish sauce. Stir ingredients together, using your hands or a wooden spoon, until fully combined.
  2. Line a small baking sheet with parchment paper and dust lightly with flour.
  3. Place 4 dumpling wrappers on your work surface, and keep the remaining wrappers covered with a clean kitchen towel. Place a heaping teaspoon of chicken filling just below the centre on each wrapper. Wet the edge of the wrapper with water and fold the top half over the bottom half and pinch the border to seal. Alternatively, pleat dumplings by making small folds starting on one edge and ending on the other, pinching firmly to seal after each fold. Place on a prepared baking sheet and continue stuffing and sealing dumplings until all pork mixture is used.
  4. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add dumplings in an even layer, sealed side up. Fry for 1 to 2 minutes, or until golden on the underside.
  5. Add 1/3 cup water to the skillet, lower the heat to medium-low, and cover with a tight-fitting lid. Let steam for 3 minutes, then adjust the lid so it is ajar, allowing steam to escape. Cook until no water remains, about 3 minutes more.
  6. Use a spatula to transfer dumplings to a serving plate, crisp side up. Repeat the process until all dumplings are cooked.
  7. Serve pot stickers with dipping sauce on the side.

Larb Gai Chicken 

This is in someways a simlar dish to the dumplings, but has the advantage of being gluten free

Chicken Salad Served in Lettuce

Ingredients -serves 2

  • . 300g chicken breast minced
  • . 2 Tbsp water
  • . 2 Tbsp fish sauce
  • . 1 small shallot, thinly sliced
  • . 2 Tbsp lime juice
  • . Chilli Flakes to taste – 1-2 teaspoons
  • . Baby Gem lettuce to serve
  • Herbs – mix and chop these together for best flavour
  • . Handful fresh coriander leaves
  • . 1 spring onion, chopped
  • . Handful fresh mint leaves, roughly tor

Method

1. In a wide pot or frying pan, add the water and chicken and bring to a simmer.  Stir for 2 to 3 minutes breaking up any lumps – the chicken will turn white

Important – Turn off the heat

1. Add the fish sauce and lime juice, mix well

2. Add the toasted rice and the chilli flakes

3. Stir the herbs through

To Serve

1. Use lettuce leaves like bowls and spoon the larb into the leaves

2. Serve immediately or allow to cool and serve at room temperature.

Vietnamese Lime Caramel Fish

Consistently popular at Food Sorcery, this dish is all about the sauce.  We love it with a piece of hake or cod, thick cut and firm, beautifully white when cooked, but you can cook it with salmon, chicken breast or thigh, cauliflower and tofu also great.

Ingredients – Serves 2

  • 2 Hake Fillets 
  • 1 small disk palm sugar or 50g brown sugar
  • 1 tsp of Nam Pla, fish sauce
  • 1 tbsp water
  • 1/2 can coconut milk
  • 1 1/2 tbsp soy sauce
  • 1 tbsp rice vinegar 
  • 1 garlic clove grated
  • Grated to ginger to taste
  • 1 shallot finely sliced

Garnishes:

  • 1 spring onion, sliced
  • 1 large red chilli, finely sliced
  • Coriander, chopped
  • Lime juice and zest

Method

  1. Place sugar and water in a frying pan over medium heat. Stir, then when it bubbles and the sugar is melted (it looks like caramel), add the rest of the ingredients except fish.
  2. Stir, then put the fish skin down in the sauce 
  3. Adjust the heat to medium so it is simmering energetically.
  4. Cook for 5 minutes depending on the thickness of the fillet then turn and remove from heat.  Grate some lime zest into the pan and then roll and squeeze in lime juice.
  5. Place fish on serving plates, spoon over the sauce.
  6. Garnish accordingly and serve with rice or noodles

Caramel Lime Chicken

Ingredients – Serves 2

  • 4 chicken thighs
  • 1 small disk palm sugar or 50g brown sugar
  • 1 tsp of Nam Pla fermented fish water (optional) (use Vegan version or oyster sauce for Vegetarian/Vegan)
  • 1 tbsp water
  • 200g 1/2 a tin coconut milk
  • 1 1/2 tbsp soy sauce
  • 1 tbsp rice vinegar (optional)
  • 1 garlic clove grated
  • Grated to ginger to taste
  • 1 shallot finely sliced
  • Pinch white pepper (optional)

Garnishes (Optional):

  • 1 spring onion, sliced
  • 1 large red chilli, finely sliced
  • Coriander, chopped
  • Lime juice and zest

Method

  1. Place sugar and water in a skillet over medium heat. Stir, then when it bubbles and the sugar is melted (it looks like caramel), add the rest of the ingredients except chicken.
  2. Stir, then put the Chicken into the pan
  3. Adjust the heat to medium so it is simmering energetically. Not rapidly, not a slow simmer.
  4. Pan frying time for Chicken 5 mins each side.
  5. Once sauce and Chicken are brown, remove from heat.  Grate some lime zest into the pan and then roll and squeeze in lime juice.
  6. Place Chicken on serving plates, spoon over the sauce.
  7. Garnish with spring onion, chilli, coriander and lime juice and zest if using. Can be served with rice or noodles.
Dessert Recipes

Use the link above to explore the Food Sorcery favourite dessert recipes

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