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Gyoza stuffed with squash and Le Gruyère AOP

All dumplings have one thing in common: the joy that they bring no matter your age, and gyoza are no exception.
You may need a little guidance, and I strongly recommend watching a few online tutorials.

Today, we’re proposing a vegetarian version, deliciously autumnal, stuffed with red kuri squash and Le Gruyère AOP.
With the sauce we’ve suggested, we’re looking to create a slightly tangy contrast in every mouthful.

There are two stages to cooking gyoza. First, the side touching the pan is grilled, then the pan is deglazed and the gyoza are covered and steamed for 6 to 7 minutes.
Careful! Always keep an eye on the pan towards the end of the cooking time so you don’t miss the moment your gyoza crisp up once the water evaporates.

Ben & Léo

Ingredients for

4

Note

For the gyoza :

  • 500 g
    red kuri squash
  • 350 g
    kale
  • 2
    onion
  • 1
    clove of garlic
  • 50 g
    fresh ginger
  • 0.5 tsp
    ground cardamom
  • 0.5 tsp
    ground ginger
  • 0.5 tsp
    bacon
  • 0.5 tsp
    ground coriander
  • 30 g
    butter
  • 20 ml
    white wine vinegar
  • 100 ml
    water
  • 1 pinch
    of salt
  • 75 g
    Gruyère AOP
  • 0.5
    zest of lemon
  • 50 g
    roasted cashew nuts (chopped)
  • 40 sheets
    gyoza wrappers

For the citrus ponzu sauce

  • 100 ml
    soy sauce
  • 50 ml
    of lime juice
  • 100 ml
    orange juice

Preparation

For the gyoza :

  1. Chop the onion and garlic. Roughly cut the squash into 3–4cm cubes without removing the skin.
  2. Roast everything in butter over a medium heat for 5 minutes. Add the spices and roast for another 2 minutes to develop the flavours.
  3. Deglaze with water, vinegar and add salt. Cover and cook for 20 minutes.
  4. Add the diced kale, cook for 1 minute, and pour the mixture into a large bowl.
  5. Mash with a fork or a potato masher.
  6. Add 75g of grated Le Gruyère AOP, the zest of half a lemon, the white of the spring onion, and the roasted, chopped cashew nuts.
  7. Salt to taste and season with freshly ground pepper.
  8. Fill the gyoza wrappers with 1/2 tbsp of stuffing placed in the centre.
  9. Dab water around the edge of the pastry so that it sticks when folded.
  10. Fold in half then make 6 or 7 further folds to seal, applying slight pressure.
  11. Keep the gyoza in the freezer to stop them sticking to the plate due to the moisture they release.
  12. Add 1 tbsp oil to a pan and heat batches of 5 to 7 gyoza over a high heat.
  13. Once browned (after about 2 minutes), deglaze the pan with 50ml water, reduce to a medium heat and cover the pan.
  14. Cook until the water has evaporated, then gently remove the gyoza with a small spatula.
  15. Dress the gyoza with a sprinkling of finely chopped spring onion tips.

For the citrus ponzu sauce

  1. Mix the soy sauce, orange and lime juice.

Delicious to know

Switch the squash for sweet potatoes when they’re out of season to enjoy this dish all year round.
Print

Similar recipes

Recipe of the month

Gyoza stuffed with squash and Le Gruyère AOP

  • 2 min.
  • 50 min.
  • Main dishes
Discover the recipe

Classic recipes

Gyoza stuffed with squash and Le Gruyère AOP

All dumplings have one thing in common: the joy that they bring no matter your age, and gyoza are no exception.
You may need a little guidance, and I strongly recommend watching a few online tutorials.

Today, we’re proposing a vegetarian version, deliciously autumnal, stuffed with red kuri squash and Le Gruyère AOP.
With the sauce we’ve suggested, we’re looking to create a slightly tangy contrast in every mouthful.

There are two stages to cooking gyoza. First, the side touching the pan is grilled, then the pan is deglazed and the gyoza are covered and steamed for 6 to 7 minutes.
Careful! Always keep an eye on the pan towards the end of the cooking time so you don’t miss the moment your gyoza crisp up once the water evaporates.

Ben & Léo

Ingredients for

4

Note

For the gyoza :

  • 500 g
    red kuri squash
  • 350 g
    kale
  • 2
    onion
  • 1
    clove of garlic
  • 50 g
    fresh ginger
  • 0.5 tsp
    ground cardamom
  • 0.5 tsp
    ground ginger
  • 0.5 tsp
    bacon
  • 0.5 tsp
    ground coriander
  • 30 g
    butter
  • 20 ml
    white wine vinegar
  • 100 ml
    water
  • 1 pinch
    of salt
  • 75 g
    Gruyère AOP
  • 0.5
    zest of lemon
  • 50 g
    roasted cashew nuts (chopped)
  • 40 sheets
    gyoza wrappers

For the citrus ponzu sauce

  • 100 ml
    soy sauce
  • 50 ml
    of lime juice
  • 100 ml
    orange juice

Preparation

For the gyoza :

  1. Chop the onion and garlic. Roughly cut the squash into 3–4cm cubes without removing the skin.
  2. Roast everything in butter over a medium heat for 5 minutes. Add the spices and roast for another 2 minutes to develop the flavours.
  3. Deglaze with water, vinegar and add salt. Cover and cook for 20 minutes.
  4. Add the diced kale, cook for 1 minute, and pour the mixture into a large bowl.
  5. Mash with a fork or a potato masher.
  6. Add 75g of grated Le Gruyère AOP, the zest of half a lemon, the white of the spring onion, and the roasted, chopped cashew nuts.
  7. Salt to taste and season with freshly ground pepper.
  8. Fill the gyoza wrappers with 1/2 tbsp of stuffing placed in the centre.
  9. Dab water around the edge of the pastry so that it sticks when folded.
  10. Fold in half then make 6 or 7 further folds to seal, applying slight pressure.
  11. Keep the gyoza in the freezer to stop them sticking to the plate due to the moisture they release.
  12. Add 1 tbsp oil to a pan and heat batches of 5 to 7 gyoza over a high heat.
  13. Once browned (after about 2 minutes), deglaze the pan with 50ml water, reduce to a medium heat and cover the pan.
  14. Cook until the water has evaporated, then gently remove the gyoza with a small spatula.
  15. Dress the gyoza with a sprinkling of finely chopped spring onion tips.

For the citrus ponzu sauce

  1. Mix the soy sauce, orange and lime juice.

Delicious to know

Switch the squash for sweet potatoes when they’re out of season to enjoy this dish all year round.
Print

Similar recipes
  • 15 min.
  • 240 min.
  • Starter
  • 30 min.
  • Appetizers
  • 25 min.
  • 40 min.
  • Starter

Snack

Gyoza stuffed with squash and Le Gruyère AOP

All dumplings have one thing in common: the joy that they bring no matter your age, and gyoza are no exception.
You may need a little guidance, and I strongly recommend watching a few online tutorials.

Today, we’re proposing a vegetarian version, deliciously autumnal, stuffed with red kuri squash and Le Gruyère AOP.
With the sauce we’ve suggested, we’re looking to create a slightly tangy contrast in every mouthful.

There are two stages to cooking gyoza. First, the side touching the pan is grilled, then the pan is deglazed and the gyoza are covered and steamed for 6 to 7 minutes.
Careful! Always keep an eye on the pan towards the end of the cooking time so you don’t miss the moment your gyoza crisp up once the water evaporates.

Ben & Léo

Ingredients for

4

Note

For the gyoza :

  • 500 g
    red kuri squash
  • 350 g
    kale
  • 2
    onion
  • 1
    clove of garlic
  • 50 g
    fresh ginger
  • 0.5 tsp
    ground cardamom
  • 0.5 tsp
    ground ginger
  • 0.5 tsp
    bacon
  • 0.5 tsp
    ground coriander
  • 30 g
    butter
  • 20 ml
    white wine vinegar
  • 100 ml
    water
  • 1 pinch
    of salt
  • 75 g
    Gruyère AOP
  • 0.5
    zest of lemon
  • 50 g
    roasted cashew nuts (chopped)
  • 40 sheets
    gyoza wrappers

For the citrus ponzu sauce

  • 100 ml
    soy sauce
  • 50 ml
    of lime juice
  • 100 ml
    orange juice

Preparation

For the gyoza :

  1. Chop the onion and garlic. Roughly cut the squash into 3–4cm cubes without removing the skin.
  2. Roast everything in butter over a medium heat for 5 minutes. Add the spices and roast for another 2 minutes to develop the flavours.
  3. Deglaze with water, vinegar and add salt. Cover and cook for 20 minutes.
  4. Add the diced kale, cook for 1 minute, and pour the mixture into a large bowl.
  5. Mash with a fork or a potato masher.
  6. Add 75g of grated Le Gruyère AOP, the zest of half a lemon, the white of the spring onion, and the roasted, chopped cashew nuts.
  7. Salt to taste and season with freshly ground pepper.
  8. Fill the gyoza wrappers with 1/2 tbsp of stuffing placed in the centre.
  9. Dab water around the edge of the pastry so that it sticks when folded.
  10. Fold in half then make 6 or 7 further folds to seal, applying slight pressure.
  11. Keep the gyoza in the freezer to stop them sticking to the plate due to the moisture they release.
  12. Add 1 tbsp oil to a pan and heat batches of 5 to 7 gyoza over a high heat.
  13. Once browned (after about 2 minutes), deglaze the pan with 50ml water, reduce to a medium heat and cover the pan.
  14. Cook until the water has evaporated, then gently remove the gyoza with a small spatula.
  15. Dress the gyoza with a sprinkling of finely chopped spring onion tips.

For the citrus ponzu sauce

  1. Mix the soy sauce, orange and lime juice.

Delicious to know

Switch the squash for sweet potatoes when they’re out of season to enjoy this dish all year round.
Print

Similar recipes
  • 15 min.
  • 240 min.
  • Starter
  • 30 min.
  • Appetizers
  • 25 min.
  • 40 min.
  • Starter

Sesonal recipes

Gyoza stuffed with squash and Le Gruyère AOP

All dumplings have one thing in common: the joy that they bring no matter your age, and gyoza are no exception.
You may need a little guidance, and I strongly recommend watching a few online tutorials.

Today, we’re proposing a vegetarian version, deliciously autumnal, stuffed with red kuri squash and Le Gruyère AOP.
With the sauce we’ve suggested, we’re looking to create a slightly tangy contrast in every mouthful.

There are two stages to cooking gyoza. First, the side touching the pan is grilled, then the pan is deglazed and the gyoza are covered and steamed for 6 to 7 minutes.
Careful! Always keep an eye on the pan towards the end of the cooking time so you don’t miss the moment your gyoza crisp up once the water evaporates.

Ben & Léo

Ingredients for

4

Note

For the gyoza :

  • 500 g
    red kuri squash
  • 350 g
    kale
  • 2
    onion
  • 1
    clove of garlic
  • 50 g
    fresh ginger
  • 0.5 tsp
    ground cardamom
  • 0.5 tsp
    ground ginger
  • 0.5 tsp
    bacon
  • 0.5 tsp
    ground coriander
  • 30 g
    butter
  • 20 ml
    white wine vinegar
  • 100 ml
    water
  • 1 pinch
    of salt
  • 75 g
    Gruyère AOP
  • 0.5
    zest of lemon
  • 50 g
    roasted cashew nuts (chopped)
  • 40 sheets
    gyoza wrappers

For the citrus ponzu sauce

  • 100 ml
    soy sauce
  • 50 ml
    of lime juice
  • 100 ml
    orange juice

Preparation

For the gyoza :

  1. Chop the onion and garlic. Roughly cut the squash into 3–4cm cubes without removing the skin.
  2. Roast everything in butter over a medium heat for 5 minutes. Add the spices and roast for another 2 minutes to develop the flavours.
  3. Deglaze with water, vinegar and add salt. Cover and cook for 20 minutes.
  4. Add the diced kale, cook for 1 minute, and pour the mixture into a large bowl.
  5. Mash with a fork or a potato masher.
  6. Add 75g of grated Le Gruyère AOP, the zest of half a lemon, the white of the spring onion, and the roasted, chopped cashew nuts.
  7. Salt to taste and season with freshly ground pepper.
  8. Fill the gyoza wrappers with 1/2 tbsp of stuffing placed in the centre.
  9. Dab water around the edge of the pastry so that it sticks when folded.
  10. Fold in half then make 6 or 7 further folds to seal, applying slight pressure.
  11. Keep the gyoza in the freezer to stop them sticking to the plate due to the moisture they release.
  12. Add 1 tbsp oil to a pan and heat batches of 5 to 7 gyoza over a high heat.
  13. Once browned (after about 2 minutes), deglaze the pan with 50ml water, reduce to a medium heat and cover the pan.
  14. Cook until the water has evaporated, then gently remove the gyoza with a small spatula.
  15. Dress the gyoza with a sprinkling of finely chopped spring onion tips.

For the citrus ponzu sauce

  1. Mix the soy sauce, orange and lime juice.

Delicious to know

Switch the squash for sweet potatoes when they’re out of season to enjoy this dish all year round.
Print

Similar recipes
  • 15 min.
  • 240 min.
  • Starter
  • 30 min.
  • Appetizers
  • 25 min.
  • 40 min.
  • Starter

The Fondue Half-Half

A classic

Fondue Half & Half
  • 20 min.
  • Main dishes
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The Fondue

Gyoza stuffed with squash and Le Gruyère AOP

All dumplings have one thing in common: the joy that they bring no matter your age, and gyoza are no exception.
You may need a little guidance, and I strongly recommend watching a few online tutorials.

Today, we’re proposing a vegetarian version, deliciously autumnal, stuffed with red kuri squash and Le Gruyère AOP.
With the sauce we’ve suggested, we’re looking to create a slightly tangy contrast in every mouthful.

There are two stages to cooking gyoza. First, the side touching the pan is grilled, then the pan is deglazed and the gyoza are covered and steamed for 6 to 7 minutes.
Careful! Always keep an eye on the pan towards the end of the cooking time so you don’t miss the moment your gyoza crisp up once the water evaporates.

Ben & Léo

Ingredients for

4

Note

For the gyoza :

  • 500 g
    red kuri squash
  • 350 g
    kale
  • 2
    onion
  • 1
    clove of garlic
  • 50 g
    fresh ginger
  • 0.5 tsp
    ground cardamom
  • 0.5 tsp
    ground ginger
  • 0.5 tsp
    bacon
  • 0.5 tsp
    ground coriander
  • 30 g
    butter
  • 20 ml
    white wine vinegar
  • 100 ml
    water
  • 1 pinch
    of salt
  • 75 g
    Gruyère AOP
  • 0.5
    zest of lemon
  • 50 g
    roasted cashew nuts (chopped)
  • 40 sheets
    gyoza wrappers

For the citrus ponzu sauce

  • 100 ml
    soy sauce
  • 50 ml
    of lime juice
  • 100 ml
    orange juice

Preparation

For the gyoza :

  1. Chop the onion and garlic. Roughly cut the squash into 3–4cm cubes without removing the skin.
  2. Roast everything in butter over a medium heat for 5 minutes. Add the spices and roast for another 2 minutes to develop the flavours.
  3. Deglaze with water, vinegar and add salt. Cover and cook for 20 minutes.
  4. Add the diced kale, cook for 1 minute, and pour the mixture into a large bowl.
  5. Mash with a fork or a potato masher.
  6. Add 75g of grated Le Gruyère AOP, the zest of half a lemon, the white of the spring onion, and the roasted, chopped cashew nuts.
  7. Salt to taste and season with freshly ground pepper.
  8. Fill the gyoza wrappers with 1/2 tbsp of stuffing placed in the centre.
  9. Dab water around the edge of the pastry so that it sticks when folded.
  10. Fold in half then make 6 or 7 further folds to seal, applying slight pressure.
  11. Keep the gyoza in the freezer to stop them sticking to the plate due to the moisture they release.
  12. Add 1 tbsp oil to a pan and heat batches of 5 to 7 gyoza over a high heat.
  13. Once browned (after about 2 minutes), deglaze the pan with 50ml water, reduce to a medium heat and cover the pan.
  14. Cook until the water has evaporated, then gently remove the gyoza with a small spatula.
  15. Dress the gyoza with a sprinkling of finely chopped spring onion tips.

For the citrus ponzu sauce

  1. Mix the soy sauce, orange and lime juice.

Delicious to know

Switch the squash for sweet potatoes when they’re out of season to enjoy this dish all year round.
Print

Similar recipes
  • 15 min.
  • 240 min.
  • Starter
  • 30 min.
  • Appetizers
  • 25 min.
  • 40 min.
  • Starter
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