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Starters
Gyoza with Cilento spicy sauce
Japanese gyoza dumplings with a different dip: Minnelea Spicy Sauce, tomato and chilli, for a fusion aperitivo.
Method
- Cook the gyoza in a pan with a little water, covered, until golden underneath.
- Warm the spicy sauce gently in a small pan.
- Pour the sauce into a small bowl to serve as a dip.
- Finish with the spring onion and the sesame seeds.
- Serve the gyoza hot with the spicy dip and the soy sauce.
Minnelea products for this recipe
The preserves used in this recipe.
A Minnelea reinterpretation: we use our artisan jars from the Cilento to rework a classic of Japanese cooking. We work at low temperature, with real fruit and a short ingredient list. Our recipes exist to show off what the farm makes.