Nasu Gyouza is a delicious Japanese dumpling recipe that is perfect for toddlers and full of flavours they will love! This healthy and easy-to-make recipe is made with pan-fried gyoza, sweet carrots, crunchy cabbage and mushrooms, and simmered in a savoury soy-based broth. Serve it up to your little ones for a healthy and delicious meal they won’t be able to resist!

General Information

• Servings: 2
• Keywords: gyoza, pan-fried dumplings, japanese
• Calories: 420
• Protein: 20g
• Carbs: 48g
• Fats: 13g
• Preparation Time: 20 mins
• Cooking Time: 10 mins

Ingredients

• 300g nasu (Japanese eggplant), diced
• 4 pieces gyoza skin
• 1 tablespoon oil
• 1 teaspoon ground garlic
• 1 teaspoon ground ginger
• 3 tablespoons water
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil

Directions

1. Preheat a large skillet over medium-high heat.
2. Add the oil to the skillet and heat until shimmering.
3. Add the diced nasu and cook until golden brown on all sides.
4. Add the garlic, ginger and a pinch of pepper, if you like.
5. Cook for a few minutes until the aromatics are fragrant.
6. Place the gyoza skins in a bowl with the water.
7. Using a spoon, scoop 1 tablespoon of the nasu mixture into the middle of a gyoza wrapper.
8. Wet the edges of the gyoza wrapper with water and fold in half, creating a half-moon shape.
9. Working quickly, crimp and seal the edges shut.
10. Repeat with the remaining gyoza wrappers and nasu mixture.
11. Once all the gyoza have been assembled, add them to the skillet.
12. Fry the gyoza for 1-2 minutes until golden brown on the bottom.
13. Add the soy sauce and sesame oil to the skillet and cook, stirring occasionally, until the gyoza are cooked through, about 5 minutes.
14. Serve hot with your favorite sides!

Recommended Sides

• steamed rice
• shredded cabbage salad with a light vinaigrette
• miso soup