New Mexican Gyoza

Ingredients

While the original Japanese Gyoza is typically filled with a mixture of ground pork, cabbage, and garlic, our New Mexican adaptation replaces the pork with spicy green chiles and adds a zesty salsa verde for dipping. The flavors are bolder and spicier, reflecting the vibrant culinary traditions of New Mexico. We alse have the original recipe for Gyoza, so you can check it out.

• 1 cup (235ml) green chiles, roasted and diced 1 cup (235ml) green chiles, roasted and diced
• 1 cup (235ml) onion, finely chopped 1 cup (235ml) onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 cup (235ml) corn kernels 1 cup (235ml) corn kernels
• 1 cup (235ml) black beans, cooked and mashed 1 cup (235ml) black beans, cooked and mashed
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon chili powder 1 teaspoon chili powder
• Salt, to taste Salt, to taste
• 24 gyoza wrappers 24 gyoza wrappers
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 45g, 5g
• Protein: 8g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the diced green chiles, chopped onion, minced garlic, corn kernels, mashed black beans, cumin powder, chili powder, and salt. Mix well to combine.
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. Press the edges firmly to seal.
3. 3.
   Heat a tablespoon of vegetable oil in a large skillet over medium heat. Place the gyoza in the skillet, flat side down, and cook until the bottom is golden brown.
4. 4.
   Pour 1/4 cup (60ml) of water into the skillet and cover with a lid. Steam the gyoza for 3-4 minutes, or until the wrappers are translucent and 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 New Mexican Gyoza hot with salsa verde for dipping.

Treat your ingredients with care...

• Green chiles — If you prefer a milder heat, remove the seeds and membranes from the green chiles before dicing.
• Corn kernels — Use fresh or frozen corn kernels for the best flavor. If using canned corn, make sure to drain and rinse it before adding to the filling.
• Gyoza wrappers — Look for gyoza wrappers that are suitable for your dietary needs, such as vegan or gluten-free options.

Tips & Tricks

• To achieve a crispy texture, make sure to cook the gyoza in a hot skillet with enough oil.
• Serve the gyoza immediately after cooking to enjoy them at their best.
• Experiment with different levels of spiciness by adjusting the amount of green chiles and chili powder in the filling.
• If you prefer a smoother texture, you can blend the filling ingredients in a food processor before filling the gyoza wrappers.
• Feel free to customize the filling by adding other New Mexican ingredients like roasted red peppers or diced jalapenos.

Serving advice

Serve the New Mexican Gyoza as an appetizer or main dish. Arrange them on a platter and garnish with fresh cilantro leaves and a squeeze of lime juice for an extra burst of flavor.

Presentation advice

Arrange the cooked gyoza on a colorful plate, drizzle the salsa verde over them, and sprinkle with chopped fresh cilantro. Serve with lime wedges on the side for squeezing over the gyoza.