Festive Gyoza with Cranberry Dipping Sauce
A festive spin on gyoza. This would be a good way of using up leftover pigs in blankets and brussels sprouts. Not an authentic dumpling recipe by any means but a pretty tasty one all the same.
Ingredients
6 Cumberland sausages, skins removed
4 rashers smoked bacon, finely chopped
4 brussels sprouts, shredded
2 spring onions, finely chopped
Salt and pepper
¼ tsp light soy sauce
½ tsp fresh garlic paste
½ tsp fresh ginger paste
30 dumpling wrappers
For the dipping sauce
8 tbsp light soy sauce
1 star anise
6 tsp cranberry sauce
2 tsp rice wine vinegar
2 tsp runny honey
½ tsp fresh ginger paste
Method
In a large bowl, add the sausage, bacon, sprouts, spring onions, soy sauce, garlic and ginger. Season with a little salt and pepper but not too much as the sausages will be seasoned already. Give it a good mix so everything is evenly distributed. If you wanted to, you could leave to marinade overnight.
You can make the sauce ahead of time too, in a small saucepan add all the ingredients for the dipping sauce, stirring to combine everything well and break down the cranberry sauce. Simmer for a few minutes on a low-medium heat but keeping an eye on it so it doesn't burn.
Once it's at the point that the sauce will stick to the back of a spoon, sieve it into a small bowl and push through as much of the liquid as you can. Set that bowl aside to cool for later. You can discard the bits left over in the sieve.
When you're ready to start making the gyoza, divide the meat mixture into 30 balls (approximately a large tablespoon each). Place one ball in the middle of each dumpling wrapper then moisten the edge of the wrapper in a semi-circle (this will help the folds stick).
To fold the gyoza, pick up the wrapper and fold over the filling, making 5 small pleated creases to completely seal the edges together. Repeat until all the gyoza are done. You can see how to do it in this video.
Use a steamer to cook the gyoza for about 10 minutes. I use some baking paper on the bottom with a few holes pieced into it so they don't stick. Make sure the gyoza are not touching each other as they will expand so you'll need to cook them in batches.
Serve with the dipping sauce. Enjoy!
