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Gyoza sharing board

Gyoza sharing board with carrot slaw, wasabi peas and dips

Gyoza sharing board

Name: Gyoza sharing board
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12
Ingredients: 250g frozen edamame; 1-2 tbsp chilli garlic sauce; 2 tsp sesame seeds; 1 tbsp veg oil; 12 frozen vegetable gyozas; 12 frozen pork, chicken or prawn gyozas; 2 tbsp cornflour; 2 large carrots julienned or coarsely grated; 3 tbsp rice vinegar; 1 tsp caster sugar; 1 spring onion finely sliced; 1 tsp chilli flakes; 2 tbsp light soy sauce; 2 tbsp rice vinegar; 2 tsp sesame oil; 2 tsp sesame seeds; 4 tbsp mayo; 2 tbsp sriracha; ½ lime juiced; chilli oil; chili rice crackers; seaweed thins; wasabi peas

Anna Glover

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Serves 10 - 12

Easy

Prep: 30 mins

Cook: 20 mins

A star rating of 5 out of 5.1 ratingRate

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Tuck into this sharing board with family and friends, with a mixture of veggie and meat gyozas, pickled carrot slaw, sriracha mayo and soy dipping sauce

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Ingredients

Nutrition

Units:

MetricUS

250g frozen edamame
1-2 tbsp chilli garlic sauce
2 tsp sesame seeds
1 tbsp veg oil
12 frozen vegetable gyozas
12 frozen pork, chicken or prawn gyozas
2 tbsp cornflour

For the pickled carrot slaw

2 large carrots

julienned or coarsely grated
3 tbsp rice vinegar
1 tsp caster sugar
1 spring onion

finely sliced

For the dipping sauce

1 tsp chilli flakes
2 tbsp light soy sauce
2 tbsp rice vinegar
2 tsp sesame oil
2 tsp sesame seeds

For the sriracha mayo

4 tbsp mayo
2 tbsp sriracha
½ lime

juiced

To serve

chilli oil
chili rice crackers
seaweed thins
wasabi peas

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Nutrition: Per serving (12)

kcal166
fat8g
saturates1g
carbs16g
sugars5g
fibre3g
protein6g
salt0.1g

Method

step 1

Mix the ingredients for the carrot slaw together with a pinch of salt in a serving bowl and leave to pickle. Do the same for the dipping sauce and sriracha mayo ingredients in other smaller serving bowls.
step 2

Blanch the edamame in boiling salted water for 2 mins, drain well, then toss with the chilli garlic sauce and sesame seeds.
step 3

Use two large non-stick frying pans (or work in batches) and heat ½ tbsp oil in each over a medium-high heat. Add the gyozas, base down. Fry for 3-4 mins until golden on the bottom. Set aside.
step 4

Whisk the cornflour with 250ml cold water. Turn the heat to low. Carefully divide the liquid between the pans. Immediately cover the pans with a lid or baking sheet and steam for 5 mins. Remove the lid, turn up the heat to medium, and cook for 2-3 mins more, until all the liquid has evaporated and you’re left with a crisp, lacy golden mesh on the base of the pan. Slide onto a plate, breaking them up as you go, if you like. Serve with the slaw, dipping sauce and sriracha mayo.

Recipe from Good Food magazine, Christmas 2025

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