Not too long ago I came across a post about
. I had never even though about filling gyoza with left over curry. It sounded like a great idea and I just had to try it.
are Japanese dumplings. They are generally filled with ground meat, vegetables and seasonings. The dumplings can be boiled, steamed, deep fried or shallow fried and steamed. I prefer to shallow fry and steam as you get to enjoy both the crispy fried side and the soft steamed side. Gyoza are typically dipped in a soy and chili oil sauce but since the curry has so much flavour I skipped the dipping sauce. The edge of the gyoza are typically folded up so that the bottom of the gyoza is flat. The first time that I made gyoza I was not able to get the wrappers to fold right but this time they came out pretty well.
By the end of the week the leftover
is getting a bit dry from being reheated so many times and this is the perfect time to make the gyoza. Assembling the dumplings takes a bit of time but I had no problems doing this on a weeknight. The kare gyoza turned out pretty good. They were nice and tasty. If there are any leftovers I would imagine that they would be a perfect fit for a bento/lunch box.
Kare Gyoza (Curry Potstickers)
- wonton wrappers
- leftover curry
- Mash the leftover curry into a paste. (You may have to shred the meat with a pair of forks.}
- Place about 1/2 tablespoon of the mashed curry onto the center of a wonton wrapper.
- Wet the other edge of the wonton wrapper with water.
- Fold the wonton wrapper over the curry filling and press the center of the edge together to seal.
- Fold a bit of wonton wrapper towards the sealed center and press to seal. Repeat until the wonton is completely sealed on both sides of the original seal.
- Assemble the remaining gyoza.
- Heat some oil in a pan.
- Add the gyoza with the fold on top and press a bit to flatten the bottoms against the pan.
- Fry until the bottom of the gyoza are golden brown.
- Add some water to the pan, cover and steam until the water has evaporated, about 3-5 minutes.