New Nordic Gyoza

Ingredients

While the original Japanese Gyoza features a filling of ground pork, cabbage, and garlic, this New Nordic adaptation incorporates Nordic ingredients such as smoked salmon, dill, and fennel. The traditional dipping sauce is replaced with a tangy yogurt and dill sauce, adding a refreshing Nordic touch to the dish. We alse have the original recipe for Gyoza, so you can check it out.

• 250g (8.8 oz) all-purpose flour 250g (8.8 oz) all-purpose flour
• 150ml (5.3 fl oz) water 150ml (5.3 fl oz) water
• 200g (7 oz) smoked salmon, finely chopped 200g (7 oz) smoked salmon, finely chopped
• 100g (3.5 oz) fennel, finely chopped 100g (3.5 oz) fennel, finely chopped
• 50g (1.8 oz) leek, finely chopped 50g (1.8 oz) leek, finely chopped
• 2 tablespoons fresh dill, chopped 2 tablespoons fresh dill, chopped
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon white pepper 1/4 teaspoon white pepper
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Yogurt and dill sauce for dipping Yogurt and dill sauce for dipping

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 12g, 2g saturated
• Carbohydrates: 35g, 2g sugars
• Protein: 18g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the flour and water. Knead until a smooth dough forms. Cover with a damp cloth and let it rest for 30 minutes.
2. 2.
   In a separate bowl, mix together the smoked salmon, fennel, leek, dill, soy sauce, ginger, salt, and white pepper.
3. 3.
   Divide the dough into small portions and roll each portion into a thin circle.
4. 4.
   Place a spoonful of the filling in the center of each wrapper. Fold the wrapper in half and pleat the edges to seal the dumpling.
5. 5.
   Heat the vegetable oil in a non-stick pan over medium heat. Add the dumplings and cook until the bottoms are golden brown.
6. 6.
   Pour 1/4 cup of water into the pan and cover with a lid. Steam the dumplings for 5 minutes or until cooked through.
7. 7.
   Serve the Nordic Fusion Gyoza with yogurt and dill sauce for dipping.

Treat your ingredients with care...

• Smoked salmon — Ensure the salmon is finely chopped to evenly distribute the flavor throughout the filling.
• Fennel — Remove the tough outer layer of the fennel bulb before finely chopping it.
• Dill — Use fresh dill for the best flavor. Chop it just before adding it to the filling to retain its freshness.

Tips & Tricks

• For a vegetarian version, replace the smoked salmon with smoked tofu or mushrooms.
• Experiment with different Nordic herbs like lovage or sorrel to add unique flavors to the filling.
• Serve the dumplings on a bed of fresh greens for a lighter and more vibrant presentation.
• If you prefer a crispier texture, pan-fry the dumplings for a few extra minutes after steaming.
• Freeze any leftover dumplings for a quick and delicious meal later on.

Serving advice

Serve the Nordic Fusion Gyoza as an appetizer or a main course. Arrange the dumplings on a platter and garnish with fresh dill sprigs. Provide small bowls of yogurt and dill sauce for dipping.

Presentation advice

Arrange the Nordic Fusion Gyoza on a white plate to showcase the vibrant colors of the filling. Garnish with a sprinkle of chopped dill and a drizzle of olive oil for an elegant touch.