Servings: Makes 16–20 (serves 3–4)
- 1/4 cup packed Demerara sugar
- 7 ounces Nashi Asian pears , peeled, cored and diced
- Finely grated or pared zest of 2 lemons and 1/2 lemon , juiced
- 1/4 cup shelled pecan nuts
- 10 fresh mint leaves
- 16 to 20 gyoza or wonton wrappers
- 1/2 cup passion fruit puree
- Olive oil , for cooking
- 2 to 4 drops toasted sesame oil
Place the sugar, pears lemon zest and juice in a small bowl, cover with plastic wrap and steam for 20 minutes. Remove the contents and strain the liquid; let cool and keep aside.
Chop the pecan nuts and the mint, and stir them into the pear mix.
To make the gyoza, lay a gyoza or wonton wrapper in front of you, moisten the edge of the dough with a little water, place a spoonful of pear mix in the middle of each wrapper, then fold it over the top of the mix to make a semicircle. Seal the edge by making little folds and squeeze the ends together. Repeat the process until all the mix has been used.
Make the dipping sauce by mixing the juice from the steamed pear with the passion fruit puree and a little water if too thick.
Place a small amount of olive oil in a nonstick saucepan over medium heat and cook the gyozas, flat end down, in the pan. When the bottom just begins to brown, add 3 tablespoons of water and 2 drops of sesame oil to the pan, turn the heat up to high and cover with a lid to let the gyoza steam for 2 to 3 minutes, until all the water evaporates. Repeat the process for any remaining gyoza.
Serve the gyoza on a suitable dish while still hot, with the brown side upright and a dipping bowl of the passion fruit puree.
Note: You can make different fillings for the dumplings using any hard fruits, such as pineapple, ordinary pear or apple.