Turkish-style Gyoza

Ingredients

While the original Japanese gyoza is typically filled with a mixture of ground pork, cabbage, and garlic, the Turkish-style Gyoza incorporates a blend of ground lamb, onions, and aromatic spices. The seasonings and cooking techniques used in Turkish cuisine give these dumplings a unique and delicious twist. We alse have the original recipe for Gyoza, so you can check it out.

• 250g (8.8 oz) ground lamb 250g (8.8 oz) ground lamb
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
• Salt and pepper to taste Salt and pepper to taste
• 30 gyoza wrappers 30 gyoza wrappers
• Vegetable oil for frying Vegetable oil for frying
• Yogurt or tzatziki sauce for serving Yogurt or tzatziki sauce for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 7g
• Carbohydrates (total, sugars): 22g, 2g
• Protein: 18g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the ground lamb, chopped onion, minced garlic, cumin, coriander, paprika, cinnamon, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Place a small spoonful of the lamb mixture in the center of a gyoza wrapper. Moisten the edges of the wrapper with water and fold it in half, creating a half-moon shape. Pleat the edges of the wrapper to seal the dumpling. Repeat with the remaining wrappers and filling.
3. 3.
   Heat a tablespoon of vegetable oil in a large skillet over medium heat. Add the gyoza to the skillet, flat side down, and cook for 2-3 minutes until the bottoms are golden brown.
4. 4.
   Pour 1/4 cup of water into the skillet and cover with a lid. Steam the gyoza for 5-6 minutes until the filling is cooked through.
5. 5.
   Remove the lid and continue cooking for another 2-3 minutes until the bottoms of the gyoza become crispy again.
6. 6.
   Serve the Turkish-style Gyoza hot with yogurt or tzatziki sauce for dipping.

Treat your ingredients with care...

• Ground lamb — Make sure to use lean ground lamb for a healthier option. If you prefer, you can substitute it with ground beef or chicken.
• Gyoza wrappers — If you can't find gyoza wrappers, you can use wonton wrappers as a substitute.

Tips & Tricks

• To prevent the gyoza from sticking to the skillet, make sure to use enough oil when frying.
• If you want to add a spicy kick to the filling, you can include a small amount of red pepper flakes or chili powder.
• Serve the Turkish-style Gyoza as an appetizer or as a main course with a side of salad or rice.

Serving advice

Serve the Turkish-style Gyoza hot with a dollop of yogurt or tzatziki sauce on the side. Garnish with fresh herbs like parsley or mint for added freshness.

Presentation advice

Arrange the Turkish-style Gyoza on a platter, showcasing their golden brown bottoms. Sprinkle some paprika or cumin on top for an extra touch of color and flavor.