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Donal Skehan
Gyoza Wings Bowl Potsticker Bowl | DonalSkehan.com
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Gyoza Wings Bowl Potsticker Bowl

July 26

If you’re looking for something a little more casual, have no shame in picking up a pack of frozen potstickers or dumplings. Our kids love them and they have saved me from dinner meltdowns on more than one occasion, particularly as they can be cooked from frozen. This dish makes them a meal with greens that can be prepared while you cook the dumplings. An ideal cheat dinner that makes life a little easier.

  • serves Serves 4
  • time 25 minutes

Method

  1. 1. Begin by making the sauce - whisk all the ingredients together in a small bowl until well combined then set aside.
  2. 2. Place a large, flat bottomed frying pan, that has a lid, over a medium heat and add 2 tablespoon of oil.
  3. 3. Fry the gyoza, flat side down for about 3 - 4 minutes, until golden brown on the base. Add a good splash of water to the pan and cover with the lid or a large sheet of foil with a few holes poked in the top. Cook over a medium heat for 5 minutes until the water has evaporated and the gyoza filling is cooked through.
  4. 4. Whilst the gyoza steam, place a wok over a high heat and add the remaining oil. Place the broccoli into the pan along with a splash of water and cook for 3 minutes. Add the red onion, mushrooms and white stalks of the pak choi and cook for a further 2 minutes then add the spring onions and the sauce. Cook for a minute until the sauce has slightly thickened then finally add in your gyoza and toss carefully into the veg to coat in the sauce.
  5. 5. Serve with sesame seeds, coriander leaves and chilli oil for everyone to add themselves.

Ingredients

14 – 16 gyoza or potstickers, flavour of your choice

4 tbsp neutral oil 

100g tenderstem broccoli, cut into bite sized pieces

1 red onion, finely sliced

200g mushrooms, quartered

2 heads of pak choi, roughly chopped

2 spring onions, finely sliced

For the sauce:

4 tbsp light soy sauce

3 tbsp Chinese black vinegar

1 tbsp peanut butter

1 tbsp sesame oil

1 garlic clove, grated

1 cm piece of ginger, peeled and grated

To serve:

Sesame seeds

Coriander leaves 

Chilli oil