- ¼ cup (60mL) sesame seeds
- 2 scallion bunches, green stalks only, chopped into ¼-inch slices (about 2 cups)*
- a 1-inch knob (2.5cm) fresh ginger, peeled and minced
- ½ cup (120mL) fresh cilantro, chopped fine
- 1 tsp (5mL) red pepper flakes
- ½ tsp (3mL) salt
- freshly ground black pepper
- 2 tsp (10mL) olive oil
- 40 gyoza wrappers (available at Asian food shops)
- 4 Tbsp (60mL) grape seed or other neutral oil
In a skillet over medium heat, toast sesame seeds for a few minutes. Put into the bowl of a food processor and grind to a paste. Add scallions, ginger, cilantro, pepper flakes, salt, pepper, and olive oil, pulsing briefly to blend.
Dip your finger in a dish of water and moisten the edges of a gyoza wrapper. Place a spoonful of filling in the centre, and then fold it over to make a semicircular shape, sealing the edges as carefully as if it contained your most private thoughts. This will ensure that none of your filling escapes during the cooking. Repeat, using the rest of the scallion mixture to fill the remaining wrappers. Place on a platter or cookie sheet in a single layer. (They have a tendency to stick to each other if you let them, so give them some breathing space.)
Heat two large skillets over medium-high flames (or cook the gyoza in two batches). Pour 2 Tbsp (30mL) oil into each pan and when hot, drop in the gyoza. Cook 2 to 3 minutes until golden brown on the bottom, then pour in 1/3 cup water. Cover with a lid to steam for about 6 minutes, or until water evaporates. Serve warm.
*Save the white parts for your next batch of stock, or salsa, or omelettes—or almost anything really, except chocolate cake or crème brûlée.
More Recipes:: What's In Season: Spring Seasonal Menu
Photographed by Barbara Cameron // Styled by Danika McDowell (danikasea.com)