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