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Pumpkin Gyoza with Mango Dip

Prep Time:

30 Minutes

Cook Time:

5 Minutes


Makes 20+ Gyoza



About the Recipe

I adore fried gyoza. Properly made with quality ingredients, this dish is truly a gift from the Chinese gods! Gyoza are so good, they shouldn't be confined to just pork or vegetable varieties. In this recipe, I use a pumpkin filling and make a mango dip instead of the usual soy sauce, vinegar, chilli dip combination. Mango? I hear you say? Yes, that's right, mango! Gyoza don't have to be 100% savoury. This dish makes a great finger food for Halloween night party or any other party for that matter!


160g / 6 oz peeled & seeded butternut pumpkin/squash or kabocha

40g / 1.5 oz onion

1 spring onion

35g / 1.25 oz cheddar cheese

2 tsp sugar

1/2 tbsp vegetable oil

salt & pepper

1 tbsp plain flour

20 gyoza wrappers

a small bowl of water

2-3 vegetable oil for frying

for the mango dip:

150g peeled fresh mango

1 tsp honey

1 tbsp lemon juice

1 tbsp water


roughly chop the butternut pumpkin. put the chunks in a bowl and microwave at 600W for 5 mins, then set aside

finely chop the onion

 halve & slice the spring onion finely 

chop the cheese into small pieces so it is easily mixed

heat 1/2 tbsp of the vegetable oil in a frying pan. fry the chopped onion for about 2 minutes and season with salt & pepper, before setting aside

put the cooked pumpkin into a large bowl. mash well and then add the fried onion, cheese, spring onion & sugar. mix everything together well

sprinkle 1 tbsp of plain flour onto a large plate.  pour a little water into a finger bowl

now, take a gyoza wrapper in the palm of your hand. place 1 heaped teaspoon of pumpkin filling in the middle of the wrapper. wet your index finger and dampen the edge of the wrapper with a little water. then, fold the wrapper to make your first gyoza. take care at this point to press any air out of the wrapper when you seal the edges. set the finished gyoza onto the floured plate

repeat the above until you have used up all the filling

to make the mango dip, put the  mango chunks , honey, lemon juice and  water into a blender and blend to create your dip. spoon into a serving bowl and set aside

to fry your gyoza, heat 2 tbsp of vegetable oil in a frying pan. fry the gyoza about 2 mins on each side.  you will need to turn two or three times until the gyoza are lightly browned

if you find the pan becomes dry, add another tablespoon of vegetable oil. once you have fried all your gyoza, simply serve on a plate with the mango dip

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