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Emily Roux's Crispy Gyozas with a Jerusalem Artichoke Filling and Parsley Dipping Sauce

Jerusalem artichokes are one of my favourite winter vegetables. Neither an artichoke nor even from Jerusalem, these knobbly tubers that take their name from girasole (Italian for sunflower), are a lot easier to prepare and cook. A decent vegetable peeler is all you need to tackle the bumps and knobbles. 

You can find gyoza wrappers in Asian supermarkets.


Emily Roux's Crispy Gyozas with a Jerusalem Artichoke Filling and Parsley Dipping Sauce

I love gyoza! These crispy Japanese dumplings are fun to make and delightful to eat; traditionally made with pork and vegetables, for this recipe I’ve used a lighter and more unusual filling which makes the most of February’s abundance of Jerusalem artichokes. This is a great dish to serve to any vegans in your life, but meat eaters won’t feel short changed either.

About this recipe

Preparation Time 25 Minutes
Cooking Time 40 Minutes
Makes 30 – 40 gyoza
Emily Roux's Crispy Gyozas with a Jerusalem Artichoke Filling and Parsley Dipping Sauce Emily Roux's Crispy Gyozas with a Jerusalem Artichoke Filling and Parsley Dipping Sauce


  • Packet of gyoza wrappers

Gyoza filling:

  • 500g Jerusalem artichokes
  • 4 garlic cloves
  • 1 shallot
  • 500ml vegetable stock or water
  • ½ bunch finely chopped chives
  • a pinch of ground nutmeg
  • a handful of toasted hazelnuts
  • a drizzle of olive oil
  • 1 tbsp sunflower or rapeseed oil

Parsley dipping sauce:

  • 1 bunch parsley
  • 1 tbsp white wine vinegar
  • 4 tbsps olive oil
  • zest of half a lemon
  • a pinch of salt and chili flakes



To note: When you’ve got the hang of these dumplings, experiment with you own fillings: combinations of seeds, nuts, herbs or dairy products all work well. There is a knack to sealing the wrappers securely, but you will get faster with practice.

I usually make large batches of dumplings and freeze half. Just add a few minutes more to the cooking time from frozen. To serve, I like to pair these gyoza with a tangy parsley dipping sauce rather than the more usual soya sauce based accompaniment.


To prepare the dipping sauce: Place all the ingredients in a powerful blender and blitz to combine (the mixture will resemble pesto). This vivid green condiment will keep in the fridge for several days in a sealed jar.


To prepare the filling: Peel and finely chop the shallot and grate the garlic cloves. Put to one side in a small bowl until you are ready to start cooking.


Peel the Jerusalem artichokes and chop roughly into bite-size chunks then place in a bowl of water acidulated with a squirt of lemon juice (use about 1 teaspoon of juice to half a litre of water) to prevent the flesh discolouring, until you need them.


Reserve a handful of the chopped Jerusalem artichokes to cook separately; place the remainder in a large saucepan with a drizzle of olive oil and set over a medium to high heat. Season with salt, pepper and a pinch of freshly grated nutmeg.


Add the garlic and shallots to the pan and stir for a couple of minutes to release most of their juices, reduce the heat and add the vegetable stock. Leave to simmer for 25 to 30 minutes or until the Jerusalem artichokes are soft and barely any liquid remains.


Whilst still warm, transfer the contents of the pan to a blender and blitz to a smooth puree.


Now add the hazelnuts and a tablespoon of chives; check the seasoning and adjust if necessary. Leave the mixture to cool, then cover with cling film and place in the fridge for a couple of hours (it’s easier to fill the gyoza when the filling is cold).


Cover the wrappers with a damp cloth to prevent them drying out while you assemble the gyoza. Lay a wrapper on the palm of your hand and place a teaspoon of filling in the centre. Dip a fingertip in water and trace around the edge of the wrapper to dampen.


Fold the wrapper over into a semi-circle, crimping the edges together into pleats and pinching out any air between the wrapper and filling.


Once all the dumplings are filled and sealed, take two medium-sized saucepans; brush one with a little rapeseed oil; to the other add a drizzle of olive oil.


Place the reserved handful of raw Jerusalem artichokes in the pan with the olive oil and sear gently until lightly coloured and cooked through (you may need to add a dash of water or stock). Season with salt, pepper and chives.


Whilst the artichokes are cooking, fry the gyoza in batches over a medium heat until brown and crispy on one side; flip over, add about 4 tablespoons of water to the pan and cover with a lid. Once all the water has evaporated the gyozas should be cooked through.


When both the gyozas and the diced artichokes are cooked through and piping hot, arrange elegantly on a plate and drizzle with the dipping sauce.

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