Mixed Berry Gyozas

Cook time 1 hour
Servings 15


2 Granny Smith apples, peeled, cored, diced

1 tbsp caster sugar

½ tsp ground cinnamon

150g mixed berries of your choice

½ cup (125g) mascarpone

Zest and juice of ¼ lemon

1 tbsp icing sugar + extra, to dust

30 gyoza wrappers

¼ cup (25g) almond meal

2 tbsp vegetable oil

Mixed Berry Gyozas


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 gently 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 about a 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 medium heat. Arrange half the gyozas over the bottom of the pan. Cook for 2 minutes or until the base of the gyozas are golden. Sprinkle approximately 2 tablespoons of water evenly around 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.