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Miso Aubergine & Mushroom Gyozas

Guest Chef Recipe

Miso Aubergine & Mushroom Gyozas
Courtesy of Lucy Watson
kid friendly
2 spoon difficulty rating

Serves: 4

Miso Aubergine & Mushroom Gyozas

These gyozas are surprisingly meaty for a vegan dish! The sweet and salty flavours of Asian cuisine can still be enjoyed while following a vegan diet, which is great for variation. These would be a perfect side dish, or served as a starter. Why not team them with something like the Fried Rice?

Ingredients: 

Miso-glazed Aubergine

SERVES 2

  • 2 aubergines, halved lengthways
  • 2 tbsp light olive oil
  • 2 tbsp white miso
  • 2 tbsp mirin
  • 2 tbsp caster sugar
  • 2 spring onions, finely sliced on the diagonal
  • 1 tbsp toasted sesame seeds
  • Sea salt

Mushroom Gyozas

MAKES 14

  • ½ × quantity Miso-Glazed Aubergine 
  • 2 tbsp vegetable oil
  • 100g chestnut mushrooms, finely diced
  • 1 large garlic clove, crushed
  • 1 tbsp soy sauce
  • 2 spring onions, finely sliced
  • A pinch of white pepper
  • 14 gyoza skins
  • Finely sliced green part of a spring onion, and toasted sesame seeds, to garnish

For the dipping sauce:

  • 1½ tbsp black rice vinegar
  • 1 tbsp soy sauce
  • ½ tsp sesame oil

Method: 

Miso-glazed Aubergine

  1. Preheat the oven to 200°C (180°C fan, gas 6).
  2. Using a small sharp knife, score the flesh of each aubergine half. Brush the scored side with olive oil and sprinkle with a little salt. Cook on the top shelf of the oven for25 minutes.
  3. Meanwhile, make a miso glaze. Put the miso, mirin and sugar in a small bowl and mix until smooth.
  4. Remove the aubergines from the oven and leave to cool for 2 minutes. Pour off any excess liquid.
  5. Preheat the grill to medium-high.
  6. Spoon the miso mixture over each aubergine half and spread evenly to the edges.
  7. Put the aubergines under the grill for 5–7 minutes or until brown and caramelised.
  8. Serve the aubergines sprinkled with spring onions and sesame seeds.

Mushroom Gyozas

  1. Line a baking tray with greaseproof paper. Scrape the flesh from the aubergine then dice it finely. Put it into a bowl.
  2. Heat 1 tbsp of the oil in a frying pan. Add the mushrooms and cook for 3–4 minutes until browned.
  3. Add the garlic and cook for 1 minute, then add the soy sauce and cook until the liquid has evaporated. Remove the pan from the heat and stir in the spring onions and white pepper.
  4. Add this mushroom mixture to the bowl with the aubergine and stir well. Leave to cool.
  5. Put a teaspoon of the aubergine mixture into the centre of each gyoza skin. Wet your finger and wet half the edge of the gyoza skin, then bring the 2 sides together and pinch and fold the skin from one end to the other. Press down firmly so that it’s well sealed, as you don’t want the filling to come out during cooking.
  6. Put onto the prepared baking tray as you go. To make the dipping sauce, mix all the ingredients together in a serving dish. Heat the remaining oil in a large, lidded, non-stick frying pan over a medium heat. When the oil is hot, add the gyozas flat-side down and cook for 2–3 minutes until the flat side is a deep golden brown and crispy.
  7. Add 80ml water, then cover and cook for 2–3 minutes until the gyoza skin has steam-cooked. Remove the lid and let the remaining water evaporate. Cook for 2 minutes or until the flat sides of the gyozas are crispy again.
  8. Garnish with a sprinkling of spring onion and sesame seeds, and serve with the dipping sauce.

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