SPANAKOPITA GYOZA
MAKES 24
“Whycan’twetaketheflavoursof
spanakopitaandstickit in gyozasand
pot-stickthem?It’spartofourSunday
GreekyumchaatGazi– weservethem
withchopstickswithGreekflagsatthe
endofthem.It outragestheGreeks
a bit,butoncethey eat them, you’ve got
them hooked.”
2 tbsvegetableoil
1 onion,finelychopped
1 garlicclove,finelygrated
240gbabyspinachorchoppedsilverbeet
(^1) / 2 cup(100g)feta, crumbled, plus extra
toserve
24 roundgowgee dumpling skins
2 tbs mirin
TERIYAKISAUCE(MAKES1 CUP – 250ML)
(^1) / 2 cup(125ml)soysauce
(^1) / 4 cup(60ml)mirin
(^1) / 4 cup(55g)brownsugar
2 garliccloves,finelygrated
1 tspfinelygratedginger
2 tsp tapioca starch
Tomakethegyozafilling,heat1 tbsoilin
a largesaucepanordeep-sidedfrypan
overa lowheat.Addtheonionandcook,
stirringfrequently,for4 minutesoruntil
softened.Addthegarlicandcookfora
further1 minuteoruntilaromatic.Addthe
spinachandcook,stirring,for2–3minutes
untilcompletelywilted.Transfertoa bowl
andcombinewiththefeta.Coverwith
plasticwrapandchillfor30 minutes or
until completely cold.
Fortheteriyakisauce,whiskallthe
ingredientsin a saucepanwith60ml
(^1 / 4 cup)water.Placeovera mediumheat
andcook,whiskingfrequently,untilit
comestoa simmer.Removefromthe
heatandstanduntilneeded (the mixture
willthickenasit sits).
Toassemblethegyoza,linea baking
traywithbakingpaper.Strainthecooled
spinachmixturetoremoveanyexcess
liquid.Workingwithonegyozaat a time,
place3 tspofmixtureonthewrapper,
brushtheedgeswithwater,thenfoldthem
over.Useyourfingerstocrimptheedges.
Stand,crimped-edgeup,ontheprepared
tray.Continuewiththeremaininggyoza.
Combinethemirinwith1 cup(250ml)
waterin a bowlandstanduntilneeded.
Working in two batches, heat 1 tbs of