Kabu Gyoza

I decided to make gyoza for lunar new year, but instead of using the normal gyoza wrappers I used slices of turnip.
You will need a medium sized peeled turnip or daikon radish thinly sliced into rounds.
Make your filling, I used soy mince the kind you reconstitute in hot water. I used around a cup of this in a bowl with a little hot water, do not add to much water or it will make it too wet.
Then add to a frying pan some thinly chopped veggies. I used a mix of hakusai  (Chinese cabbage), carrot and green onion, you could also add some diced shiitake. Just as a note I found slicing the carrot thinly into strips with a potato peeler then chopping it helps not to make the carrot to thick or it won’t cook properly. When the veggies are sautéed add this to your soy mince in the bowl.
Add a splash of tamari and mirin and a teaspoon of ginger juice. Then add a teaspoon of kuzu to a bowl and mix in a little water to make a slurry and add this to your mixture, this will help to thicken it. Add some salt and pepper and put everything back in your frying pan and sauté it all for a little while to thicken it and cook your filling.

Put your slices of Kabu or daikon into a steamer and steam until they are translucent.
Wipe some oil onto the surface of a frying pan with some kitchen towl.

Start to fill your Kabu wrappers, with your filling by putting the filling to one side and folding the other side over to make a half moon shape.

Keeping adding them to your frying pan until they are all done.

Fry on both sides until the Kabu is browned. If you want cook the filling a little more you can place them in the oven.

Now make a dipping sauce.

Add equal amounts of tamari (soy sauce), sesame oil and brown rice vinegar and a little ginger. Give it all a mix.

To serve you can sprinkle the gyoza with sesame seeds and a sprinkle of togarashi ( chilli spice ). You can also add some chilli threads and chopped green onion.