Croatian-style Gyoza

Ingredients

While the original Japanese Gyoza is typically filled with a mixture of ground pork, cabbage, and garlic, the Croatian-style Gyoza incorporates local ingredients to add a unique twist. Instead of cabbage, we use Swiss chard, and we enhance the filling with the addition of feta cheese and Mediterranean herbs. The Croatian-style Gyoza is also pan-fried to perfection, giving it a crispy texture. We alse have the original recipe for Gyoza, so you can check it out.

• 250g (8.8 oz) ground pork 250g (8.8 oz) ground pork
• 150g (5.3 oz) Swiss chard, finely chopped 150g (5.3 oz) Swiss chard, finely chopped
• 100g (3.5 oz) feta cheese, crumbled 100g (3.5 oz) feta cheese, crumbled
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 30 gyoza wrappers 30 gyoza wrappers
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Water, for steaming Water, for steaming

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 18g, 7g
• Carbohydrates (total, sugars): 12g, 1g
• Protein: 18g
• Fiber: 2g
• Salt: 0.9g

Preparation

1. 1.
   In a large bowl, combine the ground pork, Swiss chard, feta cheese, minced garlic, parsley, dried oregano, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Take a gyoza wrapper and place a spoonful of the filling in the center. Moisten the edges of the wrapper with water and fold it in half, creating a half-moon shape. Pleat the edges to seal the gyoza. Repeat with the remaining wrappers and filling.
3. 3.
   Heat the vegetable oil in a large skillet over medium heat. Place the gyoza in the skillet, flat side down, and cook until the bottoms are golden brown, about 2-3 minutes.
4. 4.
   Pour water into the skillet, enough to cover the bottom of the pan by about 1/4 inch. Cover the skillet with a lid and steam the gyoza for 5-6 minutes, or until the filling is cooked through.
5. 5.
   Remove the lid and continue cooking until the water has evaporated and the bottoms of the gyoza are crispy.
6. 6.
   Serve the Croatian-style Gyoza hot with your favorite dipping sauce.

Treat your ingredients with care...

• Swiss chard — Make sure to remove the tough stems before chopping the leaves.
• Gyoza wrappers — Keep the wrappers covered with a damp cloth to prevent them from drying out while assembling the gyoza.

Tips & Tricks

• For a vegetarian version, replace the ground pork with crumbled tofu or cooked lentils.
• Experiment with different dipping sauces such as soy sauce, vinegar, or a combination of both.
• If you prefer a spicier flavor, add a pinch of chili flakes to the filling mixture.
• To freeze the gyoza, place them on a baking sheet lined with parchment paper and freeze until firm. Then transfer them to a freezer bag for long-term storage.
• Serve the Croatian-style Gyoza as an appetizer or as a main course with a side of salad or steamed vegetables.

Serving advice

Serve the Croatian-style Gyoza hot as an appetizer or as a main course. Arrange them on a platter and garnish with fresh parsley or chopped green onions. Provide a variety of dipping sauces for your guests to enjoy.

Presentation advice

Arrange the cooked gyoza on a serving platter in a circular pattern, with the pleated side facing up. Sprinkle some chopped parsley or sesame seeds on top for an added touch of color and texture.