Directions
-
Rub kabocha with a little olive oil on cut surface and roast in the oven at 350 C until tender, about 30-40 minutes.
-
Once the kabocha is cool enough to handle, scoop the flesh into a medium sized mixing bowl. Add all other ingredients and mix.
-
Assemble the gyoza by adding about 1 teaspoon of the filling in the centre of a wrapper held flat in your hand. Wet the edge of the circumference of the wrapper slightly, then using both hands, gather and pinch the wrapper around the filling to seal it in.
-
Place completed gyoza on a tray dusted with potato starch. You can freeze on the tray, then transfer to a freezer bag to cook later, or cook some up right away. Do not thaw frozen gyoza before cooking.
-
To cook the gyoza, heat a neutral cooking oil in a pan over medium high heat. Arrange the gyoza and allow them to heat in the oil for a minute, then add water to the hot pan until it is about 1-2mm deep. Cover the pan with a lid to trap the steam. The gyoza will steam and pan-fry. Keep an eye on the pan and check on the gyoza. After about 5-7minutes, the bottoms will be slightly browned and the water in the pan will be mostly evaporated. Don’t burn the gyoza!
-
Serve with OKAZU chili oil.
