Itsu Gyozas: A Taste of Japan At Home

I’m a massive fan of gyozas, so much so that I own three gyozas presses, have written my own published recipes for them, and have spent an excruciating five minutes in a ramen joint in Tokyo trying to work out how to pronounce the word properly so I could order some from the waitress (disclaimer: I still don’t know. But I just pointed in the end!).

Although gyozas aren’t exactly the mysterious food item for UK consumers that they used to be ten years ago, you’d still be hard-pressed to find any ready-made in supermarkets outside of Asian speciality stores. That’s why I was so excited when I found out that Itsu were launching their own cook at home gyozas, ready frozen and available in Tesco and Waitrose in three flavours:  Vegetable Fusion, King Prawn and Sesame Tuna. The packets cost £3.50 per pack and contain 20 dumplings, and dipping sauce.

Itsu Gyoza packet

You can boil, pan-cook or microwave these in around five minutes, or you can steam-fry them in the classic way (add oil, fry until browned on the base, add water to the pan and steam until evaporated, then fry again until crisp).

Itsu Gyoza main

I love to serve these simply with the dipping sauce and some edible flowers from the garden – you can have them with rice as a main course, or as a starter for a larger meal like teriyaki salmon. Or, they’d make a lovely light lunch!

Itsu Gyoza dipping sauce

As you may have already gathered, traditionally in Japan they’re served with ramen, because they’re actually considered to be a Chinese dish, along with the big hearty bowl of broth and noodles. Itsu provided me with this recipe for a veggie-packed ramen fusion dish to make at home, so I thought I’d share it with you!

Itsu gyozas and crisp veggie ramen for one

  • 400ml of vegetable stock
  • 10g of grated ginger
  • 2 cloves of crushed garlic
  • 1 tbsp of soy sauce
  • 1 tbsp of rice vinegar
  • Splash of sunflower oil
  • 6 itsu Vegetable Fusion Gyoza dinner dumplings*
  • 100g of pre-cooked rice noodles
  • 1 small carrot (ribboned using a peeler)
  • Handful of bean sprouts
  • Handful of mange tout
  • 1 tbsp of finely chopped chives

*sub for any flavour of gyozas you’d prefer!

In a medium saucepan gently heat the sunflower oil, add the ginger and garlic and cook for 2-3 minutes. Then add 400ml of vegetable stock, the soy sauce, rice
vinegar and simmer for 10 minutes.
Strain the ramen stock through a fine sieve, discard the ginger and garlic and pour back into the saucepan.
Bring the ramen back to a gentle simmer, add the gyoza and simmer for 3 minutes.
Lift the gyoza out of the ramen into a serving bowl.
Add the pre-cooked noodles, carrot ribbons, bean sprouts and mange tout to the ramen broth and cook for a further 2 minutes.
Ladle the ramen broth & vegetables over the gyoza and sprinkle with chives.

Let me know if you make it! It’s packed full of good things, and a fantastic way to enjoy these gorgeous little parcels of flavour at home!

Itsu Gyoza closeup

Disclaimer: blog posts may contain sponsored content, affiliate links and mentions of products which have been provided to me for the purposes of review. My opinions are my own and I never feature something I don’t genuinely like or recommend.

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