A fusion twist on traditional gyoza, these dumplings are filled with sweet and creamy ube, then lightly pan-fried for a crispy texture. Served with a rich coconut cream dip!
🥢 Ingredients:
For the Ube Filling:
- 1 cup mashed ube (purple yam)
- 2 tbsp condensed milk
- 1 tbsp butter (melted)
- 1/2 tsp vanilla extract
For the Gyoza Wrappers:
- 12 round gyoza wrappers
- 1 tbsp oil (for pan-frying)
For the Coconut Cream Dip:
- 1/2 cup coconut cream
- 1 tbsp honey or maple syrup
- 1/4 tsp salt
🔥 Instructions:
- Prepare the filling: Mix mashed ube, condensed milk, melted butter, and vanilla extract in a bowl until smooth.
- Assemble the gyoza: Place a teaspoon of filling in the center of a gyoza wrapper. Fold in half, pleating the edges to seal.
- Cook the gyoza: Heat oil in a pan over medium heat. Arrange the gyoza flat side down and cook until the bottoms are golden. Add a splash of water, cover, and steam for 2-3 minutes.
- Make the dip: Mix coconut cream, honey, and salt in a small bowl.
- Serve warm with the coconut dip!
✅ Pros:
✔️ Unique blend of sweet and savory.
✔️ Beautiful purple color from ube.
✔️ Crispy outside, soft and creamy inside.
❌ Cons:
❌ Requires careful sealing to prevent leakage.
❌ Ube might be hard to find in some areas.