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Cricket Gyoza Dumplings

The Goyza 
Gyoza is a semi recent innovation.
During World War II, originally the Japanese ate a similar food called the  jiaozi while occupying/invaded Manchuria.... As food was more sparse the gyoza was soon born with a thinner dumpling wrapper and more finely chopped stuffing.


For the Wrappers

  • 240g plain flour
  • ½ tsp sea salt / or ¼ tsp table salt
  • 150ml just boiled water


For the filling

  • 1/8 red cabbage
  • 1/8 green cabbage
  • 1 tsp salt
  • ½ bunch chives finely chopped
  • Pack of mixed mushrooms finely chopped – shiitake and oyster specifically
  • 1 tsp grated ginger
  • 2 tsp soya
  • 2 tsp sesame oil, plus 2 extra for cooking
  • 2 tbsp banded crickets


For the dipping sauce

  • 3 tbps soya sauce
  • 1 tsp chilli flakes
  • 1 tsp crushed garlic


    • Sift flour into a large bowl.

    • Add the salt to the boiled water and mix until completely dissolved.



    • Add the boiled water to the flour a little at a time while stirring with a spatula. Eventually you will need to get your hands in to form a dough ball. If you need more water add 1 tbsp at a time.
    • Turn the dough onto a lightly floured surface and kneed for 10 minutes until the dough is smooth.

    • Cut into two halves.

    • Roll each half into a long sausage shape approx.1.5 inch in diameter.

    • Wrap in cling film and leave to sit for 30mins

    • Heat oven to 200C/fan 180C/gas 6. While the pastry is chilling, heat the butter in a pan and cook the onions for 20 mins, stirring occasionally, until they become sticky and golden. Remove from the heat.

    • In the meantime, start making the filling for the dumplings.
    • Dice cabbage finely and sprinkle with 1 teaspoon salt. Give it a bit of a massage. Leave for 10–15 minutes and then squeeze with your hands to remove any moisture.

    • With your hands thoroughly mix together cabbage, crickets, chives, mushrooms, ginger, soy sauce, sesame oil and pinch of salt. Put to one side.

    • After 30mins unwrap one of the doughs. Cut this into 12 rounds. Place them under a damp tea or paper towel to stop them drying out. This is very important!

    • Leave to cool in the case, trim the edges of the pastry, then remove and serve in slices.

    • Roll your first piece into a ball in your palm. Then roll it out into a rough circle shape. Use corn flour to stop this from sticking to the top and the rolling pin.

    • Use a round 3inch cookie cutter to now cut it into a perfect circle.

    • Place this on a new plate and dust both sides with corn flour to ensure it does not stick.

    • Cover this plate with a new damp paper/tea towel.

    • Repeat this with the rest of your dough balls until complete and then move onto the next dough that’s till wrapped in cling film. Always being sure to keep everything under a damp towel or they will dry out.

    • Once all your wrappers are complete it is time to add the filling.

    • Dry your hands completely (or wrappers will stick). Place a gyoza wrapper on one hand and put 1 teaspoon filling in center of wrapper.

    • Brush edge of half the wrapper with cold water. Make a semi-circle by folding the wrapper in half. Pinch open sides of wrapper together with your fingers and seal the top.

    • Repeat with all your dumplings.

  • Place a large frying pan over medium-high heat, add 2 teaspoons sesame oil and arrange your gyoza in pan. You may need to do this in a few batches.

  • Add 100-200ml water to cover bottom of pan, cover with lid and cook on medium-high heat for 6–7 minutes or until translucent, cooked and no liquid is left in pan.

  • Take off lid and cook for another 30–60 seconds for the bottoms to go crunchy.

  • These can be eaten straight away or frozen.

  • Mix the dipping sauce ingredients and enjoy hot!
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