Edamame and Sweetcorn Gyoza with Ponzu
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Ingredients
- 200 g edamame beans (frozen)
- 100 g frozen sweetcorn
- 3 spring onions, finely sliced
- 30 gyoza wrappers
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 lemon, juiced
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 285 kcal
- Protein
- 12.3 g
- Carbohydrate
- 34 g
- of which sugars
- 3.4 g
- Fat
- 10.2 g
- of which saturates
- 1 g
- Fibre
- 5.6 g
- Salt
- 2.38 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the edamame beans in boiling water for 3 minutes, then drain and roughly mash with a fork.
- 2
Mix the mashed edamame with the sweetcorn and spring onions.
- 3
Put a spoonful of the mixture in the centre of each gyoza wrapper, wet the edges with water, fold in half and pleat or press to seal firmly.
- 4
Heat the vegetable oil in a large frying pan over a medium heat and fry the gyoza flat-side down for 2-3 minutes until golden underneath.
- 5
Pour in 100ml water, cover and steam for 5 minutes, then uncover and cook for 1-2 minutes to crisp again.
- 6
Mix the soy sauce, rice vinegar and lemon juice for a ponzu dip and serve alongside.
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