finger food

Pork Gyozas


I have been using this same recipe for years, simple ingredients – equals simple flavours! You can cook them like Gyozas (pan fry one side and then steam at the end), steam, boil, add to soup or broth, or deep fry for something naughty. I’ve tried them every way and they are delicious! The recipe is very adaptable if you wish to add chilli or use chicken mince, prawn or a mix, just be adventurous. They can be frozen once assembled and will last in the freezer for 2-3 months. Just thaw in the fridge overnight before cooking.

Lastly serve them with a Japanese Soy Dipping Sauce or if deep fried Okanami Sauce and Japanese Mayo – oh so very sinful!

Pork Gyozas


500 g pork mince

1/2   wombok (Chinese cabbage), core removed from each leaf and finely shredded

3 green onions/shallots/spring onion, white removed and finely chopped

2 garlic clove, crushed

4 teaspoon light soy sauce

4 teaspoon shoaxing wine

2 teaspoon sesame oil

1 teaspoon caster sugar

Pinch of ground white pepper

48 gyoza or gowgee wrapper, 2 packets

2 – 4 teaspoon peanut oil

1/4 cup (60ml) water

Japanese soy sauce, to serve

  1. Combine the pork, wombok, green onion, garlic, soy sauce, sake, sesame oil, caster sugar and pepper in a medium bowl, mix all together with your hands.
  2. Place gyoza wrapper, about 6 at a time on a clean surface, put a teaspoon of filling in the middle of each one, wetting the edges as you go, fold over to make a half moon and pleat the edges together. Its a bit fiddly the first time, but you will get the hang of it. Repeat this process until all filling is used. If you have filling left over, it can be frozen. You can also freeze the gyozas at this stage, make sure they dont touch each other and separate the layers with baking paper.
  3. Heat the peanut oil in a large frying pan over high heat until just smoking. Remove from heat. Arrange dumplings over the base of the frying pan. Return to the heat and cook for 2 minutes or until the base of the dumplings are golden. Sprinkle water evenly over the gyozas. Cook, covered, for 3-4 minutes or until gyozas are cooked through and the water evaporates. Remove from heat and set aside for 2 minutes.Place on a serving platter. Serve immediately with soy sauce or a Japanese dipping sauce.

Tempura Zucchini Flowers stuffed with Smoked Salmon, Ricotta and Dill



I was very excited to discover that my local fruit and veg store now stocks Zucchini Flowers. The manager could see the excitement on my face and asked –what are you going to make with them? of course I replied –stuff them with ricotta…he stopped me mid sentence and said- you should try it with smoked salmon, so I did and that is how the recipe came about- Tempura Zucchini Flowers stuffed with Smoked Salmon, Ricotta and Dill.
I made  a chive oil and used a smidge of Caramelized Balsamic Glaze, it was lovely and light. I’m going to try Roasted Capsicum and Tomato Puree next time. Since making these and talking to a few friends they gave me inspiration to use risotto in the filling, similar to  Arancini Balls – how delicious!


Tempura Zucchini Flowers Stuffed with Smoked Salmon, Ricotta and Dill


160 g smoked salmon
1/2 tbsp dill, finely chopped
1/2 tsp horseradish cream
2 tbsp cream
3 tbsp ricotta

squeeze of lemon
salt and pepper

10 zucchini flowers

1 egg, lightly whisked
1 cup chilled soda water
1/2 cup plain flour
1/2 cup cornflour


  1. Combine the smoked salmon, dill, horseradish cream, cream and ricotta in a small food processor and blitz until well combined, scrapping the sides as you go. Taste, season with salt and pepper and a squeeze of lemon. Fill a piping bag or snaplock bag with mixture, set aside.
  2. Prepare the zucchini flower by opening it up and removing the yellow stamens, they will just snap off . Pipe your mixture into the zucchini flower till it reaches the splits in the top, seal the flower by twisting or pressing together.
  3. To make tempura, add whisked egg with the soda water,  add the flours, only mix enough to combine, it will be lumpy.
  4. Line a tray with paper towels. Bring a deep fryer or saucepan one third full with oil to 180c, test with a bit of bread, it should brown in 15 secs.
  5. I did 2 at a time, dip in batter and place into oil, they will take 2 mins, remove with a slotted spoon and drain on paper towel, continue with the remaining flowers.
  6. Serve with your desired accompaniment.