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Take a typically savoury dish and turn this into a delicious oh-so sweet dumpling dessert! Mix in your favourite fresh berries and apple, then serve with a lemony mascarpone for that extra zing.
2 granny smith apples, peeled, cored, 1cm dice
1 tablespoon caster sugar
1/2 teaspoon ground cinnamon
150g mixed Driscoll's berries of your choice
1/2 cup (125g) mascarpone
Zest and juice of 1/2 lemon
1 tablespoon icing sugar + extra, to dust
30 gyoza wrappers
1/4 cup (25g) almond meal
2 tablespoons vegetable oil
Place apple, caster sugar, cinnamon and 1 tablespoon of water in a medium saucepan. Stir to combine and cook over medium heat, covered, for 8-10 minutes or until apple is just tender. Add berries and stir to combine. Remove from heat and set aside to cool.
Meanwhile in a small bowl combine mascarpone, lemon zest and juice and icing sugar. Stir to combine. Chill until needed.
Place a gyoza wrapper on a clean work surface. Sprinkle with ½ teaspoon almond meal in the centre of each gyoza wrapper and spoon a heaped teaspoon of berry mixture on top of it. Brush the edge with a little water. Fold over to enclose the filling. Seal and use your fingertips to pleat the edge 4-5 times. Place on a plate covered with a damp tea towel. Repeat with remaining almond meal, wrappers and berry mixture.
Heat half the oil in a large non-stick frypan over high heat. Remove pan from heat and arrange half the gyozas, standing up on their bases, over the bottom of the pan. Return to heat, reduce heat to medium and cook for 2 minutes or until the base of the gyozas are golden. Sprinkle approximately 2 tablespoons of water evenly over the gyozas. Cover and cook for 3-4 minutes or until gyozas are translucent, tender and water has evaporated. Remove from heat and set aside.
Repeat process with the remaining oil and gyozas. Sprinkle gyozas with icing sugar and serve with lemon mascarpone.
Recipe by: Justine Schofield, Everyday Gourmet