Halloween Gyoza

No trick. All treat.

Send the kids out terrorising the neighbourhood and hope for the best while you settle in for the afternoon with these treats - and a tasty rosé. Pumpkin, goats cheese and pinenuts. Oishii.

For 30 pieces

Ingredients
1 packet (about 30 sheets) 30 gyoza wrappers. Gow gee wrappers are fine. Or make your own (steps at Wrap it).
1-2 tablespoons sesame oil, for frying

Filling
400g butternut pumpkin
100g crumbled goats cheese
1/4 cup finely chopped shallots
1/4 cup pinenuts
1 tablespoon ginger, finely grated or minced
1 tablespoon soy sauce
1 tablespoon shaoshing rice wine
1 teaspoon sesame oil
I small chilli
Big pinches of salt and pepper

Sauce
4 tablespoons soy sauce
6 tablespoons rice vinegar
1 tablespoons sesame oil
(optional add in - white part of a shallot, ginger, chilli oil, minced garlic)

Method

For the filling

1. Cut the pumpkin into chunks, lightly coat with oil and roast until soft. Remove from oven and cool, draining off any liquid.

2. In a large bowl, combine all ingredients and mix until the pumpkin is well mashed up.

For the wrapping…it’s easy. If your’e using store-bought wrappers, wet the edges of the wrappers with your fingers so the sides stick together.

1. Take a wrapper in one hand, fold over the filling with about 1/3 of the near side wrapper.

2. Pinch it at one end (I’m right handed, so I start from the left), use your index fingers to make a S-shaped pleat. Press down and seal.

3. Continue pleating to the other end. The near side should be flat and the far side pleated. Make sure there’s no air bubbles.

4. Place each gyoza on a floured plate or board. Push them down gently to make a flat bottom. Cover with plastic or a wet cloth.

   Wrapping photos and options at the ‘Wrap it’ link below.

To steam the gyoza..…

1. Line a bamboo or metal pot steamer with baking paper (cut holes in the paper so the steam gets in).

2. Arrange gyoza in a spiral pattern so you can get as many as possible in the steamer.

3. Steam over a large pot of just boiling water for 10-15 minutes. The gyoza skins will become translucent.

4. Serve hot!

Combine the sauce ingredients and serve!