It's Sugar High Friday again and this months host Lovescool has chosen dark chocolate as the ingredient. Furthermore, Kelli and Andrew have suggested we look past our usual chocolate brownies and cake recipes to come up with something truly different.
My recent lessons in making gyoza had me thinking how could I turn pork gyoza into a dessert. And that was how this dish came about.
Chocolate and Walnut Gyoza with Strawberry Balsamic Dipping Sauce
1/3 cup Balsamic vinegar
1/2 cup brown sugar
1 punnet strawberries
Mix vinegar and brown sugar and stir until almost dissolved.
Add sliced strawberries and set aside for at least an hour.
Drain strawberries (and eat if you want to).
Put sugar balsamic mixture in pot on top of stove and boil until it becomes syrupy.
1 packet Dumpling pastry
Equal quantities of chopped walnuts and dark chocolate buttons
Mix walnuts and chocolate and soften in a bowl over hot water. Do not melt. The mixture needs to only soften a little and melt together to make working with it easier. It should be the consistency of mince.
Place a spoonful of mix onto a round of dough, wet edge of one half of dough, fold in half and pinch edges together in pleats.
In a fry pan over moderate heat add a few drops of walnut oil, add gyoza to pan and fry until bases are brown.
Tip in a 1/4 cup of water and cover fry pan with a lid. Gyoza are ready when the water has evaporated.
Serve with dipping sauce.