Not too long ago I came across a post about curry gyoza . 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. Gyoza 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 curry 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)
ingredients
- wonton wrappers
- leftover curry
- oil
- water
directions
- 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.
I love potstickers! Like yourself, I would have never put this combo together myself but it sounds like a good one!
I really like potstickers but have never made them myself. Yours loke wonderful.
Your gyoza are lovely!
I get on these eat-something-all-week kicks too, sometimes. Pea soup coming up! I have to try Japanese curry one of these days, I keep hearing about it.
You’re going nuts with the curry stuff!! Kudos to you for utilizing leftovers. Mine usually sit in the fridge and then get thrown out. I love making potstickers. These look great!
Aren’t you sick of curry yet? Your posts this week have convinced me that I have to make curry.
These look like something a professional chep would make. They are beautiful!
Ooohhh, I love potstickers! I want to eat them all up!
looks great, kevin! i love those wonton wrappers. they are so versatile.
These are among my favourites.
I love the idea that you are transforming one dish with curry into a completely different dish with the same ingredient (leftover’s perhaps!) I hate having leftovers and throwing them out. Anyway, great handwork on them!
You are the new “Leftover King”!! Beautiful looking pot stickers!
Wow, you sure know how to get a lot out of a batch of curry! Love gyoza.
I have a hankering for gyoza now. But it’s 11pm and I’m in my pyjamas. Delectable picture!
love potstickers and this looks like a fun thing to do.
Oh-oh, the King of Leftovers is at it again. Your skill with leftovers is very impressive, as is your ability to shape gyoza – not the easiest thing in the world today. Great idea, Kevin!
They look so perfect! I tried making potstickers once, but it did not work out. I need to try again.
looks like someone’s in a kare mood! 🙂
i think i may have to follow you on that and try these kare gyoza!
delicious.
Potstickers are one of my favorite things ever! I so want to come over to eat at your house since you make such amazing meals!
Those are beautiful~ i can never get those nice folds~ =( wasnt successful the last time i made them. =X perhaps it is time to try again! 😀
Those look delicious! There is NO good place to get gyoza in my town…I’ll have to try this out.
Now these look fantastic! Your photos are getting so good too!
Great job pinching the pot stickers, they look store bought.
What a great idea to use up leftovers! I’d love these for my lunch ^__^
I have never had gyoza before (or many of the dishes on your blog), but they look tasty!
There is so much new food to me here on your blog I want to try, but I’ll do it little by little.
Great blog!
I love Japanese curry and make it once or twice a month. I never thought of making leftovers into gyoza — what a great idea!
These look great and for sure taste yummy.
I love these, Kevin 🙂
Ok, so what’s the secret — how do you FOLD them? It looks so complicated!
Great way to use up leftovers! So pretty!
Those look perfect! And delicious, too.
oh yum! your gyoza look wonderful!!!
i cold eat these every day
how cool! great idea 🙂 i love potstickers
Like everyone above me it seems, I love potstickers. They are a rare treat I reserve for the better Asian restaurants, just because I know that when done right, it will be a heavenly thing. This sounds like a very tasty way to work through the leftovers.
I enjoy potstickers so! And they look fabulous..like ones I would buy!
Are they wonton wrappers? They don’t look quite like; most of the wonton wrappers that I’ve seen are yellowish in colour and they are smaller and square compared to the larger and round shape of dumpling/jiaozi/gyoza wrappers. I saw Bigge’s post on kare gyoza too and it’s a great idea for using up leftover curry. I need to try it at some point!
Nilmandra: They are labeled as wonton wrappers. The grocery store had square ones and round ones. They were both about the same colour and size.
Lol – this might seem like a really belated response – but I just found this while wandering around tastespotting!
Whatever- it’s a brilliant idea!
Very good idea and clever to use up the leftover curry, I have to bookmark this!
These look great!
By the way, I have a "technical" food question…is there a difference between Japanese gyoza and Chinese dumplings?
Anonymous: Good question! I had to look that one up. The wikipedia describes the differences fairly well here.
Any way of making the curry roux from scratch? I try not to use pre packaged stuff.