Jersey Royal Potato and Spinach Gyoza

Delicious Japanese dumplings filled with creamy Jersey Royal potatoes, vibrant spinach, and a hint of ginger, served with a savory soy dipping sauce. A delightful vegetarian snack or appetizer.

Prep Time

25 minutes

Total Time

45 minutes

Calories

385 kcal

Difficulty

Medium

Equipment

4 items

Cost

£2.08/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Snack

Cuisine:

Jersey•Asian•Japanese

Main Ingredient:

Vegetarian

Mood:

Comfort Food•Healthy

Ingredients

Servings

500gJersey Royal Potatoes(Peeled and roughly chopped)

£2.75

200gFresh Spinach(Coarsely chopped)

£1.75

1tbspFresh Ginger(Grated)

£0.20

2Spring Onions(Finely chopped)

£0.50

1tbspSesame Oil

£0.15

0.5tspSalt(Or to taste)

£0.01

0.3tspBlack Pepper(Or to taste)

£0.02

40Gyoza Wrappers(Round, store-bought)

£2.50

4tbspSoy Sauce(For dipping sauce)

£0.10

2tbspRice Vinegar(For dipping sauce)

£0.10

1tspSesame Oil(For dipping sauce)

£0.15

0.5tspChili Oil(Optional, for dipping sauce, adjust to taste)

£0.10

0.5cupWater(For steaming)

Total Cost

£8.33

£2.08 per serving

Instructions

1.
Boil the potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain well and mash until smooth.
2.
While the potatoes are boiling, steam or quickly sauté the spinach until wilted. Drain well and squeeze out any excess moisture.
3.
In a large bowl, combine the mashed potatoes, wilted spinach, grated ginger, chopped spring onions, sesame oil, salt, and pepper. Mix well until all ingredients are evenly distributed.
4.
Prepare the dipping sauce by whisking together soy sauce, rice vinegar, sesame oil, and chili oil (if using) in a small bowl. Set aside.
5.
To assemble the gyoza, lay out a gyoza wrapper on a clean surface. Place about 1 tablespoon of the potato and spinach filling in the center of the wrapper.
6.
Moisten the edges of the wrapper with a little water. Fold the wrapper in half to form a half-moon shape, pinching the edges firmly to seal. You can pleat one side of the gyoza for a more traditional look if desired.
7.
Repeat the process with the remaining wrappers and filling.
8.
Heat a large skillet or wok over medium heat. Add a tablespoon of oil. Arrange the gyoza in the pan, making sure they aren't overcrowded.
9.
Cook the gyoza for 2-3 minutes, or until the bottoms are lightly browned. Add ½ cup of water to the pan, immediately cover with a lid, and steam for 5-7 minutes, or until the water has evaporated and the filling is heated through.
10.
Remove the gyoza from the pan and serve immediately with the soy dipping sauce.

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My Notes

Nutrition Information

Nutrition per serving (225g)

385 kcal / 1611 kJ

Carbs

59g

23% of RDA

Fat

12g

17% of RDA

Protein

13g

26% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

6 g

7% of RDA

Sodium

950 mg

41% of RDA

Saturated Fat

2 g

10% of RDA

Chef's Tips

Make sure to squeeze out as much moisture as possible from the spinach to prevent soggy gyoza.

Don't overfill the gyoza wrappers, as they may tear during cooking.

If you don't have a steamer basket, you can use a wok with a lid and place a heat-safe plate on top to steam the gyoza.

The dipping sauce can be adjusted to your preference. Add more chili oil for extra heat or a touch of sugar for sweetness.

Cooking Equipment

Large Pot

Steamer Basket or Wok with Lid

Mixing Bowls

Small Bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Make sure to squeeze out as much moisture as possible from the spinach to prevent soggy gyoza.

Don't overfill the gyoza wrappers, as they may tear during cooking.

If you don't have a steamer basket, you can use a wok with a lid and place a heat-safe plate on top to steam the gyoza.

The dipping sauce can be adjusted to your preference. Add more chili oil for extra heat or a touch of sugar for sweetness.

Jersey Royal Potato and Spinach Gyoza

Ingredients

Instructions