Greek-style Gyoza

Ingredients

While the original Japanese Gyoza typically features a filling of ground meat and cabbage, our Greek-style Gyoza replaces the meat with spinach and feta cheese. This adaptation adds a unique Mediterranean twist to the dish, making it suitable for vegetarians and those who appreciate the flavors of Greek cuisine. We alse have the original recipe for Gyoza, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 2 cups (200g) fresh spinach, chopped 2 cups (200g) fresh spinach, chopped
• 1 cup (150g) feta cheese, crumbled 1 cup (150g) feta cheese, crumbled
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon fresh dill, chopped 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh mint, chopped 1 tablespoon fresh mint, chopped
• 1 tablespoon olive oil 1 tablespoon olive oil
• Salt and pepper, to taste Salt and pepper, to taste
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 8g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 12g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and warm water. Knead the dough until it becomes smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.
2. 2.
   In a separate bowl, mix together the chopped spinach, crumbled feta cheese, minced garlic, fresh dill, fresh mint, olive oil, salt, and pepper. Ensure the filling is well combined.
3. 3.
   On a floured surface, roll out the dough into a thin sheet. Use a round cookie cutter or a glass to cut out circles from the dough.
4. 4.
   Place a spoonful of the spinach and feta filling in the center of each dough circle. Fold the dough in half, sealing the edges by pressing them together firmly.
5. 5.
   Heat vegetable oil in a large skillet over medium heat. Add the filled dumplings to the skillet, ensuring they are not touching each other. Cook for 2-3 minutes, or until the bottoms are golden brown.
6. 6.
   Pour a small amount of water into the skillet, cover with a lid, and steam the dumplings for an additional 3-4 minutes, or until the filling is cooked through.
7. 7.
   Remove the lid and continue cooking until the bottoms of the dumplings become crispy again.
8. 8.
   Serve the Greek-style Gyoza hot with a side of tzatziki sauce or Greek yogurt for dipping.

Treat your ingredients with care...

• Spinach — Make sure to thoroughly wash the spinach leaves before chopping them. Remove any tough stems to ensure a tender filling.
• Feta cheese — Use a good quality feta cheese for the best flavor. Crumble the cheese into small pieces to evenly distribute it in the filling.

Tips & Tricks

• To achieve a crispy texture, make sure the dumplings are not overcrowded in the skillet during frying.
• Experiment with different herbs such as oregano or parsley to add more Greek flavors to the filling.
• Serve the Greek-style Gyoza as an appetizer or as part of a mezze platter for a Greek-inspired feast.

Serving advice

Serve the Greek-style Gyoza as a delicious appetizer or as part of a main course. Arrange them on a platter and garnish with fresh herbs, such as dill or mint, for an attractive presentation. Serve with tzatziki sauce or Greek yogurt for dipping.

Presentation advice

Arrange the Greek-style Gyoza neatly on a serving platter, ensuring they are evenly spaced. Sprinkle some crumbled feta cheese and chopped fresh herbs over the dumplings for an extra touch of color and flavor. Serve with a side of tzatziki sauce or Greek yogurt in a small bowl for dipping.