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Recipe from episode 2

Wild gyozas with dipping sauce

Emma Gunn’s gyozas are the perfect for housing freshly foraged seaweed and other coastal foraged finds. They’re hugely impressive, wildly delicious and surprisingly simple to make – and if you’ve got a portable hob and ready-made wrappers, you can make them on the beach.
Ingredients

Makes 40 dumplings

For the gyoza wrappers:

225g plain white flour

¼ tsp salt

100ml boiling water

Filling:

A handful of sea beet

A handful of three-cornered leek

A handful of rock samphire

A handful of different seaweeds – pepper dulse (osmundea pinnatifida), bunnys ears (lomentaria articulata) and sea noodles (dumontia contorta)

A pinch of ramson salt (wild garlic salt), or just sea salt

A splash of sunflower oil to sauté the filling, plus more for frying the filled wrappers

Dipping sauce:

3 tbsp soy sauce

1 tsp sesame oil

1 tsp three cornered leek oil, or light rapeseed oil + an pinch of finely chopped three cornered leek

A pinch of finely chopped black mustard leaves

Sift the flour into a large bowl and stir in the salt. Add the boiling water little by little, stirring with a fork or chopsticks. Knead briefly to combine well, make a ball then pop it back in the bowl and cover with a damp cloth for an hour.

On a floured surface knead for 5 minutes until smooth. Cut the ball into 4 pieces. Put 3 back into the bowl and cover them so they don’t dry out. With the remaining ball, roll out really thin and cut out circles with a cookie cutter that is roughly 10cm in diameter. Dust the circles with a little flour to prevent them drying out.

Finely chop the filling then gently sauté to wilt down. Take off the heat and leave to cool. Get a small bowl of cold water ready.

Put a wrapper in the palm of your hand, put a small teaspoonful of the filling into the centre then dip your finger in the water and wet the edge. Fold in half sealing the edge but trying to remove any air, then wet and fold little creases (‘crimp’) about 4 times which brings it into a slight crescent shape. Pop on a plate until you have filled all your wrappers.

Heat 1 tablespoon of sunflower oil to a medium heat in a large frying pan with a lid. Fry the gyozas until golden on one side (about 2-3 minutes), then add about 100ml water to the pan and pop the lid on to steam them for 2 minutes. The wrapper should be golden on one side and translucent on the other. Shake the pan to release them.

Combine about the soya sauce with the sesame oil, three cornered leek oil and the finely chopped black mustard. Try other combinations such as a splash of chilli oil or a squeeze of lime juice.

Join Emma Gunn on her next Seashore Foraging adventure at River Cottage where you can visit sites seen in the series River Cottage Reunited , follow Emma on Instagram or visit her website where you can buy Emma’s seaweed foraging books and posters.

For further morsels of seaweed and coastal foraging, check out the River Cottage Edible Seashore Handbook by John Wright

For further morsels of seaweed and coastal foraging:

ONLINE COURSE Foraging and FeastingONLINE COURSE Foraging and Feasting
ONLINE COURSEForaging and FeastingTaught by John Wright

Foraging expert John Wright, author of three River Cottage Handbooks about foraging, will take you on three, real, forays: along the hedgerow, beside the seashore, and to the fields and woods hunting for mushrooms.

These are, indeed, real forays, with all the hopes, disappointments, limitations of season and joys that we must expect when venturing into the wild for our dinner. They all take place in an autumnal Dorset, but the lessons learned here can be applied to other places and other times.