Deep-Fried Lamb and Coriander Gyoza

Name: Deep-Fried Lamb and Coriander Gyoza (羊と香菜の揚げ餃子)
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: Serves 6 (4–5 g yoza per person)
Cuisine: Japanese
Ingredients: 1 packet (25–30) gyoza wrappers; oil, for deep-frying; 300 g (10½ oz) minced (ground) lamb; 1 red onion, roughly chopped; ½ bunch coriander (cilantro), chopped; ½ bunch coriander (cilantro), chopped; 1 garlic clove, finely chopped; 2 cm (¾ in) ginger, finely chopped; 2 teaspoons soy sauce; 1 teaspoon fish sauce; 1 pinch raw (demerara) sugar; 1 tablespoon toasted sesame oil; 1 shallot, finely chopped; 100 g (3½ oz) cherry tomatoes, chopped; 4 tablespoons fish sauce; juice of ½ organic lime; ½ head garlic, finely chopped; 2 tablespoons olive oil; ½ teaspoon chilli powder

羊と香菜の揚げ餃子

Preparation info

Serves
6
( 4–5 g yoza per person)

Difficulty
Medium
Ready in
40 min

Appears in

Tokyo Cult Recipes

By Maori Murota

Published 2015

About

Ingredients

1 packet (25–30) gyoza wrappers
oil, for deep-frying

Asia
Japan
Sauce
Starter
Tokyo

Method

Combine all the filling ingredients, kneading them together well for at least 3 minutes. Make the gyoza in the same way as the pork gyoza. Mix together all the sauce ingredients in a bowl and set aside in the refrigerator. Pour a 4 cm (1½ in) depth of oil into a saucepan and heat to 170°C (325°F). Add the gyoza and cook for 8 minutes, turning occasionally. Dra