Gyoza filled with crab, shiitake and XO sauce
Lovely gyoza with a double umami bomb at the end.
Christopher Davidsen
Ingredients
For the crab gyoza
- g Claw meat
- Shiitake mushrooms, finely chopped
- tbsp Shallot, finely chopped
- Red chilli, finely chopped
- ml Spring onion, finely chopped
- ml Coriander, finely chopped
- tbsp Ginger, grated
- tsp Sesame oil
- Lime (zest and juice)
- Gyoza wrappers
- Free-range egg
- tbsp Oil
- ml Water
For the XO sauce
- g Shiitake mushrooms, finely chopped
- g Button mushrooms, finely chopped
- Garlic clove, finely chopped
- tbsp Shallot, finely chopped
- tbsp Ginger, grated
- Green chilli, finely chopped
- ml Oil
- ml Mushroom soy sauce
- ml Water
Instructions
Gyoza with crab filling
Fry the mushrooms for a couple of minutes before you add the shallot, ginger and chilli. Fry for another 2 minutes, then tip everything into a clean bowl to cool.
Then mix in the crab, spring onion, coriander, sesame oil and lime juice. Season to taste with salt and pepper.
Keep a little of the spring onion and coriander back to garnish with at the end.
Beat the egg with a little water in a small bowl. You'll use this as "glue" for the gyoza.
Lay a gyoza wrapper on the worktop and put about a tablespoon of the crab filling in the middle. Brush with the egg and water mixture and seal it, shaping it with your fingers as you go.
If you're not sure what they should look like, or how it's done, our friends over at YouTube have plenty to show you. Have a look there.
Heat a tablespoon of oil in a deep frying pan and put the gyoza in. Fry for a couple of minutes until they have a crisp crust underneath. Turn the heat down and pour 100ml water into the pan. Put the lid on.
Let them steam for 2-3 minutes and serve on a platter with a bowl of XO sauce alongside. Garnish with coriander and spring onion.
XO sauce
Fry the ginger, garlic, chilli and shallot over a medium heat until golden. It should take about 5 minutes.
Add the rest of the ingredients and leave it to cook for 30 minutes. Leave it to cool and serve.
For the crab gyoza
For the XO sauce
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Christopher Davidsen
