Banana and chocolate-hazelnut cream gyoza

Ingredients

• 25 gicing sugar
• 50 gkinako (toasted soya bean powder)
• 12gyoza wrappers, fresh or frozen
• 2ripe bananas
• 6 teaspoonschocolate-hazelnut spread
• 30 ml (2 tablespoons)olive oil
• 45 ml (3 tablespoons)water
• 1banana, cut into 12 slices
• 1 teaspoonicing sugar

Instructions

1. 1

   Mix the dusting

   Mix the 25 g icing sugar with the kinako and set aside.

2. 2

   Thaw the wrappers

   If using frozen gyoza wrappers, thaw them in their packaging for 30 minutes before using.

3. 3

   Cut the bananas

   Halve the two ripe bananas lengthways, then cut each half into half-moons about 1 cm thick.

4. 4

   Fill the gyoza

   Place a wrapper on a work surface. Wet a finger with cold water and moisten the entire edge. Put 1 teaspoon of chocolate-hazelnut spread and 2 banana half-moons in the centre. Fold the wrapper in half and press the edges together, checking that it is sealed all the way round. Repeat with the remaining wrappers, spread and banana.

5. 5

   Pan-fry and steam

   Heat the olive oil in a frying pan. When hot, add the gyoza in a single layer and brown for 2 minutes. Turn them over, add the water to the pan and cover. Cook for a further 4 minutes.

6. 6

   Finish cooking

   Remove the lid. If any water remains, let it evaporate, then take the gyoza off the heat. Transfer them to a plate and leave to rest for 2 minutes so the filling cools slightly.

7. 7

   Caramelise banana

   Arrange 3 banana slices on each plate and dust with the teaspoon of icing sugar. Caramelise the sugar with a kitchen torch or under the oven grill.

8. 8

   Plate and serve

   Place the gyoza beside the caramelised banana, dust with the kinako mixture and serve.

What are gyoza?

Gyoza are filled dumplings popular in East Asian cooking, and the description notes that wrappers can be found in specialist shops. This version takes them in a sweet direction, with banana and chocolate-hazelnut spread inside.

The pan-fry-and-steam method gives the wrappers a browned base while cooking the filling through. Kinako mixed with icing sugar adds a toasted, gently sweet finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 390 calories, 8g protein, 62g carbs, 12g fat.

The wrappers and bananas provide most of the carbohydrates, while the chocolate-hazelnut spread and olive oil contribute much of the fat. Kinako adds some protein. Serve with extra fresh fruit if you want to balance the sweet dumplings with a lighter, fresher side.

Choosing the wrappers

Fresh or frozen: either works here. If using frozen wrappers, thaw them in their packaging for 30 minutes as directed, so they are easier to fold.

Sealing the filling

Moisten the whole edge: use a fingertip dipped in cold water to dampen the rim before folding. Keep the filling in the middle and press the edges firmly together all the way round so it stays inside during cooking.

Getting the texture right

Brown first: cook the gyoza for 2 minutes before turning them, keeping them in a single layer so they can colour against the pan.

Steam next: adding water and covering the pan for 4 minutes softens and cooks the wrappers. Once uncovered, let any remaining water evaporate before taking the pan off the heat.

Caramelising the banana

Even slices: cut the banana into 12 slices and place 3 on each plate. Sprinkle them with icing sugar, then use a kitchen torch or the oven grill until the sugar caramelises.

Serving the dessert

Let the gyoza rest for 2 minutes before serving so the hot filling cools a little. Serve them alongside the caramelised banana, with the kinako and icing sugar mixture scattered over the top.

Recipe notes & tips

• Keep unused wrappers covered while you fill the dumplings so they do not dry out.
• Use cold water to moisten the wrapper edges, as directed.
• Seal the full edge carefully to help keep the filling in place.
• Cook the gyoza in a single layer rather than stacking them.
• Let the pan water evaporate after removing the lid before lifting out the gyoza.
• Take care when caramelising the sugar with a torch or under the grill.

Variations

• Riper bananas: use very ripe fruit for a softer, sweeter filling.
• Less spread: use a smaller amount in each gyoza for a less rich centre.
• Extra kinako: add a little more of the sugar-and-kinako mixture at serving.
• Fresh fruit: serve with additional banana or another fresh fruit alongside.
• No kitchen torch: use the oven grill to caramelise the sugared banana slices.

Common mistakes to avoid

• Dry wrapper edges: moisten the entire rim with cold water before folding.
• Loose seals: press all the way around the folded edge and check for gaps.
• Overlapping gyoza: cook them in a single layer so they brown evenly.
• Skipping the covered stage: add the water and cover the pan for the full 4 minutes.
• Serving straight away: rest the gyoza for 2 minutes so the filling is not as hot.

How to store

These are best served freshly cooked, while the wrappers are browned and the banana is warm. If needed, refrigerate leftovers in a covered container and reheat in a frying pan until warmed through; the wrappers may soften in storage.

Frequently asked questions