Nagoya-style Sambusa Baraki

Ingredients

In this Nagoya-style adaptation, we incorporate Nagoya's famous red miso paste into the filling, giving it a distinct umami flavor. Additionally, the pastry is deep-fried instead of baked, resulting in a crispy texture that is characteristic of Nagoya cuisine. We alse have the original recipe for Sambusa baraki, so you can check it out.

• 1 pack (500g) of gyoza wrappers 1 pack (500g) of gyoza wrappers
• 300g ground pork 300g ground pork
• 1 onion, finely chopped 1 onion, finely chopped
• 1 carrot, grated 1 carrot, grated
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 tablespoons Nagoya red miso paste 2 tablespoons Nagoya red miso paste
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 25g, 3g
• Protein: 15g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the ground pork, onion, carrot, garlic, ginger, Nagoya red miso paste, soy sauce, sugar, and sesame oil. 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. Fold the wrapper in half to form a triangle and seal the edges by pressing firmly.
3. 3.
   Repeat the process with the remaining wrappers and filling.
4. 4.
   Heat vegetable oil in a deep pan or pot over medium heat. Carefully place the Sambusa Baraki in the hot oil and fry until golden brown and crispy, about 3-4 minutes per side.
5. 5.
   Remove the Sambusa Baraki from the oil and drain on a paper towel to remove excess oil.
6. 6.
   Serve hot and enjoy!

Treat your ingredients with care...

• Gyoza wrappers — If you can't find gyoza wrappers, you can use wonton wrappers as a substitute.
• Nagoya red miso paste — Look for Nagoya-style red miso paste in Asian grocery stores or online. If unavailable, you can use regular red miso paste as a substitute, although the flavor may differ slightly.

Tips & Tricks

• For an extra kick of flavor, add a dash of Nagoya-style red pepper powder to the filling mixture.
• Serve the Sambusa Baraki with a side of Nagoya-style red miso dipping sauce for an authentic experience.
• If you prefer a milder taste, reduce the amount of Nagoya red miso paste used in the filling.

Serving advice

Serve the Nagoya-style Sambusa Baraki as an appetizer or snack. They are best enjoyed hot and crispy, straight from the fryer.

Presentation advice

Arrange the Sambusa Baraki on a platter, garnished with a sprinkle of sesame seeds and finely chopped green onions. Serve alongside the dipping sauce for an appealing presentation.