Curry Flavor Age Gyoza (Deep-Fried)
These crunchy and addictive age-gyoza are stuffed with a flavorful curry-infused filling and then deep-fried until crispy and golden. They make the perfect appetizer or party snack!
- Prep time
- 30 min
- Cook time
- 10 min
- Yield
- 45 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 200 g ground pork
- 100 g onion (finely diced)
- 30 g preferred shredded melting cheese (cheddar, gouda or similar)
- 50 g fresh shiitake mushroom (finely diced)
- 50 g canned bamboo shoots (finely diced)
- 2 tsp grated garlic (or garlic paste)
- 1 tsp grated ginger root (or ginger paste)
- ½ tsp salt
- ½ tsp sugar
- 1 tsp Japanese soy sauce (koikuchi shoyu)
- 1 tsp oyster sauce
- 1 tbsp lard (or sesame oil)
- 1 tbsp Japanese style curry powder
- 1 tbsp sake
- 45 gyoza wrappers (8.5cm diameter)
- cooking oil (for deep-frying)
- ponzu sauce (for dipping)
Instructions
- 1
Add all of the filling ingredients to a mixing bowl.
- 2
Mix thoroughly until everything is evenly distributed.
- 3
Prepare a small bowl of water and a tray for the completed gyoza next to you. Place a wrapper on your palm and add about ½-1 tbsp of filling to the center, leaving a thick border. Lightly wet the border.
- 4
Pinch two parallel edges together and push them to the middle so that the edges form a cross along the top.
- 5
Firmly pinch the edges to seal.
- 6
Fold down each edge in the same direction to create the windmill shape.
- 7
If there is a hole in the center, pinch firmly to close it.
- 8
Repeat until you've used up all of your wrappers and filling.
- 9
Preheat your oil to 170 °C (338 °F). Once hot, add the gyoza to the oil and fry for 2 minutes.
- 10
Flip them over and fry for another 2 minutes, or until crispy and golden.
- 11
Transfer to a wire rack to allow the excess oil to drain off.
- 12
Enjoy with ponzu or your choice of dipping sauce!