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