Monday, November 26, 2012

dessert gyoza


This post has been in the pipeline for the past year. Blame the delay on gluttony. This is a morsel best eaten hot, so the restraint required to delay gratification and take a photo is quite large.

For those pedants loving precise measurements, the joy of this recipe is that you can make a small batch of three or four (if you can restrain yourself) for some late night solo pleasure, or dozens for a large crowd. As only a teaspoon of filling per gyoza is needed, a little goes a very long way. You can whiz up a batch in a mini food processor (for this job a regular sized processor is way too large, unless you like A LOT of dessert) and store the leftovers in a jar in the fridge for later use.

While flour isn't exactly a health food, this recipe does incorporate wonderful antioxidant rich dark chocolate with the calcium (and other nutrient) abundance of figs and nuts. It's also vegan/dairy-free.

Chocolate gyoza

2 parts dark chocolate, at least 70% (For two people 40 grams of chocolate is enough)
1 part dried figs
1 part walnuts
Gyoza wrappers*
Coconut oil
Icing sugar (optional)


To the make the filling either finely chop the chocolate, fried figs and walnuts, or blitz in a mini food processor.




Take a gyoza wrapper; place a heaped teaspoon of filling mixture in the centre, run a little water around the outer few centimetres of the wrapper, fold and gently press together. You can crimp by hand or use one of those nifty cheap plastic gyoza presses from an Asian grocery store. Repeat until you have the desired number of gyoza.

Heat a frying pan on medium. Add a teaspoon of coconut oil (really this is the best oil for the job) and place as many gyoza as you can in the pan. It’s ok for them to snuggle up next to each other. Cook for about 3 minutes on the first side, flip over, then another 2 minutes on the other. Or til just golden.

Plate up. Dust with icing sugar if desired and eat while hot.




Variations

What do you like with your chocolate? I settled on figs and nuts to slightly mitigate the sweetness and bring a little more healthy goodness to the dessert.

But if you’re not a health freak you can spike pure chocolate with a little orange zest, a splash of liqueur, a smidgeon of sea salt or even black pepper.


* you can find gyoza wrappers in the fridge at most Asian grocery stores.

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6 Comments:

Anonymous lisa dempster said...

YUMMMMMM!!!!

4:40 pm  
Blogger Another Outspoken Female said...

Lisa they could get you back your cooking mojo :)

5:57 pm  
Blogger leaf (the indolent cook) said...

The filling sounds delicious, and quite healthy, even! ;)

11:18 pm  
Blogger Johanna GGG said...

fantastic - I often find myself with a few leftover wanton wrappers - these would work with them very nicely

8:10 am  
Blogger Another Outspoken Female said...

Thanks Johanna. Yes, it is the perfect use for leftover wrappers (you can freeze them too). I stick to the white, round gyoza wrappers rather than the yellow square wanton ones that have good colouring in them.

1:52 pm  
Blogger Another Outspoken Female said...

Leaf, I've made it as healthy as possible without compromising the chocolate-y goodness!

1:52 pm  

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