As 2013 is coming to a close, I present to you one more hybrid food to add to the mix: baked, taco-stuffed gyoza. These delightful little meaty morsels make a great party appetizer or a side to an entire Frankenstein fusion meal. But really, these aren’t that weird. Chocolate soda is the one you should be worried about!
Just a warning: this recipe is not a quick and easy one. I made this with leftover carnitas, bought pre-made gyoza/jiaozi wrappers, and used a hinged mold to close each dumpling, yet prep time was still an hour for me. If you have friends you should invite them over to help you make these!
Baked Taco Gyoza
Inspired by runnyrunny999
Makes: 30 gyoza
Time: 60 min prep, 10 min cook
- 250 g or 1 1/2 cup cooked taco meat of your choice
(I used leftover carnitas)
- 1/2 cup of cilantro, more or less, washed and chopped finely
- 1/3 cup onion (1/2 an onion, really), diced finely
- 30 gyoza or jiaozi wrappers
- 1 Tbsp olive oil
- 1/2 tsp dried Mexican oregano
(or 1/4 tsp dried oregano + 1/4 tsp dried marjoram)
- dips of your choice
- Preheat oven to 170 °C / 350 °F
- If using leftover meat, reheat/microwave until very warm again (the temperature at which you would serve the meat, not piping hot).
- In a bowl, combine meat, cilantro, and onion.
- Place about 1 tsp of filling on the center of each gyoza/jiaozi wrapper. Don’t be tempted to add more than this as the wrapper will not be able to contain it all.
- Moisten the inside edge of each wrapper (all the way around the circle) with water. Keep a dish of water handy for this purpose.
- Close the gyoza. The ladies at Japanese Cooking 101 explain several methods of gyoza sealing, but I was lazy and used a sealing device from my local equivalent to a 100 yen shop.
- Place gyoza on a baking sheet brushed with some of the olive oil. Brush the remaining oil on the tops of the gyoza, then sprinkle the dried oregano (and marjoram) onto each one.
- Bake for 5 minutes, then switch the oven to Broil and continue to cook for 5 more minutes, or until golden brown. Be sure to monitor your gyoza as different ovens give different results.
- Remove from oven and let cool for a couple of minutes.
- Serve with dips! Here we have the classic guacamole, sour cream, and red salsa combo. I think something sour would be good too; perhaps a mix of soy and lime juice?