India x Japan
Keema gyoza with chilli garlic tadka
Crispy bottoms, spiced keema hearts and a dip that sizzles at the table.
60 minTime
18 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original342kcalsame
18 gproteinsame
3 gfibresame
60minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Salt the cabbage, rest 10 minutes and squeeze hard.
- 2Mix the mince, cabbage, ginger garlic paste, chilli, garam masala, cumin, coriander, half the spring onion and 1 tbsp soy. Beat for 1 minute.
- 3Put 1 tsp filling in each wrapper, wet the edge and pleat shut. Keep covered with a damp cloth.
- 4Heat 1 tbsp oil in a nonstick pan with a lid on medium heat. Fry 10 gyoza flat side down 2 minutes.
- 5Add 40 ml water, cover at once and steam 5 minutes, then uncover and cook until the water is gone and the bases crisp again. Repeat.
- 6Heat 1 tbsp oil until hot on medium heat. Pour over the garlic, chilli powder and sesame in a bowl. Stir in the remaining soy, black vinegar, sugar and spring onion.
Serve it like this
Line the gyoza crisp side up in a fan on a long plate, set the chilli garlic tadka in a small bowl at one end, and scatter spring onion and sesame across.
