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curry flavored age-gyoza (deep-fried gyoza) on a slate plate sprinkled with curry powder

Curry Flavor Age Gyoza (Deep-Fried)

5 from 1 vote
By Yuto Omura
https://sudachirecipes.com
These crunchy and addictive age-gyoza are stuffed with a flavorful curry-infused filling, shaped into a windmill, and then deep-fried until crispy and golden. They make the perfect appetizer or party snack, suitable for any occasion!
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course Appetizers, Snacks
Cuisine Chinese, Japanese
Servings 45 gyoza
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Course: Appetizers, Snacks
Cuisine: Chinese, Japanese
Servings: 45 gyoza

Ingredients 
 

Filling

  • 200 g ground pork
  • 100 g yellow onion(s) finely diced
  • 30 g preferred shredded melting cheese cheddar, gouda or similar
  • 50 g fresh shiitake mushroom(s) finely diced
  • 50 g boiled bamboo shoots finely diced
  • 2 tsp grated garlic or garlic paste
  • 1 tsp grated ginger root or ginger paste
  • ½ tsp salt
  • ½ tsp sugar
  • 1 tsp soy sauce
  • 1 tsp oyster sauce
  • 1 tbsp lard or sesame oil
  • 1 tbsp S&B curry powder
  • 1 tbsp sake

Age Gyoza

Instructions 

  • Add all of the filling ingredients to a mixing bowl.
    curry gyoza filling ingredients in a mixing bowl
  • Mix thoroughly until everything is evenly distributed.
    curry gyoza filling in a mixing bowl
  • Prepare a small bowl of water and a tray for the completed gyoza next to you. Place a wrapper on your palm and add about ½-1 tbsp of filling to the center, leaving a thick border. Lightly wet the border.
    wetting the edge of gyoza wrapper with curry flavored filling
  • Pinch two parallel edges together and push them to the middle so that the edges form a cross along the top.
    pinching the edges to form windmill style gyoza
  • Firmly pinch the edges to seal.
    pinching the edges of windmill style gyoza
  • Fold down each edge in the same direction to create the windmill shape.
    folding the edges of windmill style gyoza
  • If there is a hole in the center, pinch firmly to close it.
    pinching the center of windmill style gyoza
  • Repeat until you've used up all of your wrappers and filling.
    completed windmill style gyoza on hand
  • Preheat your oil to 170 °C (338 °F). Once hot, add the gyoza to the oil and fry for 2 minutes.
    deep frying curry age gyoza in a wok
  • Flip them over and fry for another 2 minutes, or until crispy and golden.
    deep frying curry age gyoza in a wok
  • Transfer to a wire rack to allow the excess oil to drain off.
    curry flavor age-gyoza draining on a wire rack
  • Enjoy with ponzu or your choice of dipping sauce!