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Mango, Blueberry and Cream Cheese Gyozas with a Lemon Ginger Sauce
Serves 6 to 8

This recipe was inspired by chefs Bill Jones and Stephen Wong and their cookbook, New World Noodles. The cookbook lets you have your way with noodles of all sorts in a fusion that travels all over the world. This recipe, for example, melds Japanese noodle dumplings called gyoza with a typical Ukrainian-style perogi stuffing of cream cheese, as well as tropical mangos and British Columbia blueberries. These will be gobbled up as soon as they come out of the frypan.

Sauce Ingredients:

  • 1 cup water
  • 4 tbsps. sugar
  • 1 tbsp. liquid honey
  • 1 tsp. grated ginger root
  • juice and zest of one lemon
  • 1 cinnamon stick

Dumpling Ingredients:

  • 1 cup fresh or frozen blueberries
  • 1/2 cup cream cheese, softened
  • 3 tbsp sugar
  • 24 square wonton wrappers
  • 1 egg beaten with 1 tsp. water
  • 1 tbsp. vegetable oil

In a small saucepan over medium heat, combine all the sauce ingredients. Once the sugar is dissolved reduce heat to low and simmer until mixture is reduced to a thick syrup, about 15 minutes. Remove from heat and set aside. In a small bowl, gently combine blueberries, cream cheese and sugar. Lay out 6 wonton wrappers on a smooth surface. Brush each round with the egg mixture. Place a teaspoon of the blueberry filling on each wonton and fold to form a half moon. Press edges together to seal. Repeat with more wontons until all the filling is used. In a non-stick skillet, heat oil over medium heat for 30 seconds. Cook dumplings, six at a time, until golden, 2 to 3 minutes a side. Keep them warm in the oven until all are cooked. To serve, drizzle lemon ginger sauce over dumplings.