Crispy Pea and Parsley Gyozo with Stem Ginger and Lemongrass Dip

This looks good. I like parsley, but John doesn't, so a whole article on great recipes featuring parsley in fresh magazine June 2005 was a natural bit of food porn for me. You could use coriander, I suppose. No nutritional info given, but fried, so probably Not Good. Makes 12 gyozo.

 

Dip

  • 300 gms greek yoghourt
  • 1 tsp finely chopped lemongrass
  • 2 knobs stem ginger in syrup, finely chopped
  • 1 crushed clove garlic

Mix all together and put in a pretty bowl.

Gyozo

  • 300 gms peas, lightly cooked
  • small bunch parsley, finely chopped
  • salt and black pepper
  • 12 gyozo wrappers
  • 1 egg yolk, lightly beaten
  • oil for frying
  • Maldon salt and chilli flakes to garnish

Lightly mash the peas or pulse in the processor, to a slightly coarse paste. Add the parsley and season. Put a teaspoon of filling in a wrapper, and brush the border with egg yolk. Fold to make a semicircular pasty and pinch edges to seal. Crimp the edges with a fork to make pretty and provide extra seal. Fry in hot oil, a few at a time, until golden. Drain on kitchen paper, sprinkle with salt and chilli flakes to serve.

If you can get Japanese mayo, that could probably sub for the yoghourt – although it's also quite sweet so maybe you could reduce the stem ginger, or you could use sushi ginger instead. Fat-free yoghourt and fresh ginger would take the calorie count way down.

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