Everyone can make gyozas, even young kids, says Zeb Gilbert as he deftly demonstrates how to make gyozas in front of a not-so-sure audience.
Zeb is the executive chef on Makepeace Island, an exclusive island retreat in the Noosa River. This luxury retreat, co-owned by Richard Branson, has Balinese-style villas and pavilions in landscaped tropical gardens.
It can only ever be booked by one group at a time, for a maximum of 22 people. And it costs a bomb – see our story on Makepeace Island here.
Zeb and his wife Kate, who is the island’s general manager, previously worked at lauded Noosa restaurant, Wasabi, but have found their niche at Makepeace where there is no such thing as a fixed menu. Every dish is designed according to the wishes of island guests.
Zeb often conducts cooking classes for guests and this recipe for gyozas is always a favourite. He has kindly shared the recipe here for anyone who would like to recreate a little of the Makepeace Island magic at home.
Beef, Cabbage and Water Chestnut Gyoza
2 packets gyoza skins
1 kg beef mince
50g finely grated ginger
5 cloves finely grated garlic
40ml tamari
20ml mirin
20ml sake
½ Chinese cabbage, shredded
½ bunch shallots, chopped
150g chopped water chestnuts
½ cup salt
white pepper to taste
Dice beef into small cubes then put through a mincer or hand chop. Place beef mince into a large bowl. Add ginger, garlic, tamari, mirin and sake.
In another large bowl, mix cabbage, shallots and salt together and allow to sit to draw out the liquid.
Place cabbage mix into a colander and rinse with cold water to remove any excess salt. Squeeze all liquid out with your hands.
Combine cabbage, water chestnuts and beef mix. Form dumpling mixture into 20g balls and place on a tray.
METHOD FOR SHAPING GYOZA
Set up a small bowl of water for moistening the gyoza skins.
Place balls of mixture into the centre of your gyoza wrapper, wet the edge of the wrapper with a little water, form a taco shape and start pinching one end of the wrapper to seal, heading towards the middle.
Place finished gyoza on to a floured tray.
METHOD FOR COOKING GYOZA
In a flat frypan with a lid, add small amount of vegetable oil to the pan and place dumplings flat side down.
Add water to the pan until it reaches ¾ of the way up the dumpling and place on the lid.
Leave to cook until all the water has evaporated and the gyoza start to colour on the bottom.
Remove from the pan with a spatula and place onto a serving plate. Top with bamboo slices and herbs. Drizzle some ponzu over the gyoza or serve in a dipping bowl on the side. Serve with pickles or pickled ginger.
Recipe courtesy of Zeb Gilbert, executive chef, Makepeace Island. Read more about this luxury retreat in our story here.
