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Veggie Gyoza – Lime Caramel Fish – Corporate Recipes

Gyoza – Lime Caramel Fish Recipes

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

We Cooked:

  1. Starter: Sweet Potato & Miso Gyozas
  2. Main: Lime Caramel Fish
  3. Dessert: Choose from the Food Sorcery favourites on the link below.

Sweet Potato Gyoza Recipe (Vegetarian, Dairy Free)

Ingredients: Makes 40

  • – 150g shredded cabbage (Nappa or any other softer white/green cabbage)
  • -150g of diced tofu
  • 250g mashed sweet potato (plain, unseasoned)
  • – 1/2 tablespoon grated fresh ginger
  • – 2 minced garlic cloves
  • – 1 tablespoon chopped spring onions 
  • -2tsp of soy sauce
  • – 2 teaspoons white miso paste
  • – 1 teaspoon sesame oil
  • – 1/4 teaspoon caster sugar
  • – 40 gyoza wrappers* (use vegan ones for a vegan recipe)

For cooking

  • – 4 teaspoons sesame oil
  • – 120ml cold water

For the dipping sauce

  • – 6 tablespoons soy sauce
  • – 3 tablespoons rice vinegar
  • -2 tablespoons of sugar
  • – A few drops of sesame or chilli oil
  • -1tbsp of crispy-fried onions
  • -1tbsp of garlic chives

Method:

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.

  1. 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.
  2.  
  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.  
  5. 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.
  6.  
  7. 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.
  8.  
  9. Flip the gyoza dumplings on a large serving plate , browned surface up. Cover with aluminum 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).

Caramel Lime Chicken, fish, Tofu or Cauliflower – Main

Ingredients – Serves 2

  • 4 chicken thighs or 160g Tofu, 160g of Hake or any white fish/salmon
  • 2 Cauliflower steaks – pre steamed for 6 mins to soften
  • 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/Fish/Tofu/Cauliflower 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/Fish 5 mins each side, for Tofu & pre steamed Cauliflower 3-4 mins each side.
  5. Once sauce and Chicken/Fish/Tofu/Cauliflower are brown, remove from heat.  Grate some lime zest into the pan and then roll and squeeze in lime juice.
  6. Place Chicken/Fish/Tofu/Cauliflower on serving plates, spoon over the sauce.
  7.  
  8. Garnish with spring onion, chilli, coriander and lime juice and zest if using. Can be served with rice or noodle4

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

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