Sticky Aubergine Gyoza with Satay Dipping Sauce.

These are insane! A must try...

This was the first time I had made gyoza and it certainly won't be the last!

Super easy to make, they do take a little time but they are absolutely worth it.

I will definitely be sending more gyoza recipes your way very soon!

How do we do it?

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I followed this recipe here for the gyoza wrappers. I split the recipe in half as detailed below but you could always stick to the original gyoza recipe and double up on the sticky aubergine to make more...you can never have enough gyoza!

Recipe - Makes 17-20 Dumplings

Gyoza Wrapper

• 1 Cup Plain/All Purpose Flour

• 1/4 tsp Salt

• 1/4 Cup Hot Water

Sticky Aubergine

• 1 Aubergine

• 3 Tbsp Soy Sauce/Tamari

• 1 Tbsp Maple Syrup

• 1 tsp Garlic Powder

• 1 Tbsp Cornflour

• 1 tsp Sriracha

• 2 Tbsp Water

• 1 Tbsp Coconut/Olive Oil

Satay Sauce

• 1 Tbsp Soy Sauce/Tamari

• 1 Tbsp Maple Syrup (agave/date syrup also works)

• 1/2 Lime Juice

• 6 Tbsp Peanut Butter

• 2 Garlic Cloves

• 1 tsp Ground Corriander

• 1 tsp Fresh Ginger

• 1/4 Cup Coconut Milk

• Sprinkle Chilli Flakes

Method

1. Start by making your gyoza wrappers as per the method here.

2. Next, prepare your aubergine. Dice your aubergine and boil in water for around 5 minutes. Feel free to add a pinch of salt to the water.

3. Once boiled, drain water from the pan and wrap aubergine in kitchen towel or T-towel. Squeeze remaining water from the aubergine and set aside.

4. Prepare your sauce by adding the soy sauce/tamari, garlic, maple syrup, cornflour, sriracha and water together. I use a jar and then shake it well to combine

5. Heat oil in a separate pan, add aubergine and pour over the sauce.

6. Stir well to cover all aubergine and fry until the sauce thickens and you have your sticky aubergine!

7. Remove aubergine from the pan and let it cool.

8. Whilst the aubergine is cooling, prepare your satay sauce by blending all ingredients together. Once done, cover and store in the refrigerator.

9. Once the aubergine is ready, spoon a tablespoon of the sticky aubergine in the centre of the gyoza wrapper and seal the wrapper. Continue until you've used all the aubergine.

10. Cook gyoza as per the suggestions here ,my favourite method is to fry and steam.

11. Serve hot with satay dipping sauce. Enjoy!

Tips

If you want to fold the gyoza in a fancy pants way, there are plenty of tutorials online to follow. I kept mine simple to save some time.

Be careful not to overfill the gyoza, you want them to seal well and not burst!

If you want to add some more veggies to your sticky aubergine just ensure you chop them up finely and fry them up well.

I get loads of my ingredients from Buy Wholefoods Online check them out as they have such a range of products at great prices.

Let me know if you give this recipe a try and tag me on social media in your pics!

Any questions please get in touch.

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