Coconut curry baked gyozas

Ingredients

• 800 g frozen pork Japanese gyozas
• 400 ml full-fat coconut milk
• 50 g Thai red curry paste
• 150 ml chicken broth
• 1 piece yellow onion
• 2 cloves fresh garlic
• 20 g fresh ginger
• 30 ml soy sauce
• 2 tsp toasted sesame oil
• 1 tbsp neutral oil
• 1 piece lime
• 3 pieces fresh scallions
• 0.5 bunches fresh cilantro
• 1 tbsp sesame seeds

Method

1. Preheat the oven on convection. Choose a gratin dish large enough to accommodate the gyozas in a single layer, without crowding them.
2. Peel the onion, then thinly slice it. Peel and grate the garlic and ginger. Thinly slice the scallions separately and reserve their green parts for finishing.
3. Heat the neutral oil in a sauté pan. Add the onion with a small pinch of salt and sweat it over medium heat until tender and translucent, without excessive browning.
4. Add the garlic, ginger and the white parts of the scallions. Sauté briefly while stirring to release their aromas without burning the garlic.
5. Stir in the red curry paste and sauté until it becomes very fragrant and its color intensifies. This toasting prevents a raw paste flavor in the sauce.
6. Gradually pour in the coconut milk, then the broth, whisking constantly to completely dissolve the curry paste. Add the soy sauce and sesame oil.
7. Bring the sauce to a gentle simmer and let it thicken for a few minutes. It should remain fluid enough to cook the gyozas, but coating enough not to yield a watery result.
8. Remove the sauce from the heat, add the lime juice and taste. Adjust with a little soy sauce only if necessary, because the gyozas will also season the dish.
9. Pour the sauce into the gratin dish. Arrange the still-frozen gyozas in neat rows, pleated side up, leaving their tops slightly emerging from the sauce.
10. Bake until the sauce is boiling vigorously around the edges and the gyoza wrappers are cooked. The tops should begin to dry and brown.
11. Briefly pass the dish under the broiler to brown the edges of the gyozas. Watch constantly: the thin wrappers can brown very quickly.
12. Let rest for a few minutes out of the oven so the sauce stabilizes. Finish with the green parts of the scallions, the cilantro and the sesame seeds, then serve immediately.

Nutrition

Per serving

Energy

694.4 kcal

Protein

39.94 g

Carbohydrate

9.79 g

Fat

55.26 g

Fibre

2.27 g

Calcium

57.47 mg

Iron

3.89 mg

Magnesium

65.44 mg