About the Recipe
Crisp bottoms, soft tops, and a fresh, nutty contrast on the side. The gyoza bring warmth and texture, while cucumber and herbs keep everything light and balanced.
Ingredients
12 gyoza (store-bought or homemade)
vegetable oil
1/4 cup (60 ml) water
1/2 cucumber, thinly sliced
1/2 cup cilantro leaves
1/2 cup parsley leaves
1/3 cup (50 g) peanuts, roughly chopped
tahini sauce
2 tbsp tahini
1 tbsp lime juice
1 tsp soy sauce
1 tsp honey
2–3 tbsp water
salt
Preparation
cook the gyoza
Heat a little vegetable oil in a nonstick pan over medium heat. Place the gyoza flat-side down and cook until the bottoms are golden and crisp, about 2–3 minutes
steam
Add the water carefully, cover with a lid, and let the gyoza steam for 4–5 minutes until cooked through. Remove the lid and let any remaining water evaporate so the bottoms crisp up again
prepare the salad
In a bowl, combine the cucumber, cilantro, parsley, and peanuts
make the sauce
Whisk together the tahini, lime juice, soy sauce, honey, and water until smooth and pourable. Season with a pinch of salt
serve
Arrange the gyoza on plates, add the cucumber herb salad alongside, and spoon over the tahini sauce or serve it on the side