The Quad Gyoza

Gyoza diplomacy 🇬🇸🇯🇵🇺🇸🇮🇳

The Quad - Australian wagyu beef cheeseburger gyoza with a soy, tamarind and chutney dipping sauce. Like its namesake - the Quadrilateral security partnership between Australia, Japan, the US and India - it’s an unusual but promising combination. And the Chinese aren’t quite sure what to make of it. Try a cheesy hanetsuki finish as a crowd pleaser. Best washed down with Sapporo, Bud, Kingfisher or a VB.

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
Slurry for ‘hanetsuki’ finish - 2 teaspoons potato or corn starch and 250ml cold water, for steaming

Filling
200g Australian wagyu beef
100g pork mince
100g grated monterey jack cheese - and a bit more to sprinkle with the hanestuki slurry for a cheesy base
1/4 cup finely chopped brown onion
1/4 cup panko breadcrumbs
Big pinches of salt and pepper

Sauce
3 tablespoons soy sauce
3 tablespoons tamarind paste
2 tablespoons chutney

Method

For the filling

1. Chop the wagyu as finely as possible. .

2. In a large bowl, combine all ingredients and mix through with your hands.

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 pan-fry the gyoza in the hanetsuki style, with the fine lattice base (‘hanetsuki’ means ‘with wings’)…

1. Heat frying pan and add sesame oil. Cook on a medium-high heat.

2. Add gyoza to the pan when it’s just sizzling hot. Arrange in a spiral flower pattern.

3. After 5-7 minutes, or when the gyoza bases are brown and crispy, sprinkle with some sesame oil.

4. While gyoza are frying, make the starch slurry for the lattice base, by mixing 2 teaspoons of starch to 250 ml cold water.

5. Pour in the starch slurry about 100 ml for 10 gyoza. Throw in a handful of grated cheese too to bring out the cheeseburger taste of the gyoza. Cover to steam for 5 minutes or so, or until the gyoza skins are translucent.

6. Open the lid and cook until any remaining water evaporates and allow the lattice to form as a fine crispy cheesy crust. Amp the heat a bit if you need to help form the crust.

7. Remove from the heat when the base of the gyozas are brown and lattice is dry and crispy.

8. Cover with a plate slightly smaller than the pan. Pressing the plate onto the gyoza, flip upside down. Take care with any dripping oil

9. Serve in a single sheet, or lattice (with ‘wings’!)

Combine the sauce ingredients and serve!