If you love Japanese food, you will love the Australian avocado and shrimp deep fried Gyoza. It’s addictive. In fact Gyoza is so popular, the name itself has become a part of English. We call deep fried Gyoza “Age Gyoza” which literally means deep fried Gyoza. This recipe is inspired by a recipe on the Australian Avocado website.
Avocado is an unusual ingredient for making Gyoza. Generally, any kind of mince or sea food, cabbage and green shallots are the ingredients to make Gyoza. Using avocado is quite an adventure but I am so pleased that I have tried this new ingredient. Avocado is such an impressively nutrient dense fruit. I eat avocado almost everyday and I chose to eat avocado for my health intentionally. Avocado is a sauce of healthy fat, vitamin C and E, fibre, and Antioxidant. But best of all Australian avocado is full of healthy fats that help release hormones in the intestine which may signal fullness. This controls the appetite for those who are watching their waistline like me. If you would like to know more about Avocado’s nutrients and health benefits, I recommend you read the Australian avocado website.
Gyoza is usually wrapped in a certain way. I have been making this for a long time so I can shape it quite well. I made this one differently though. I like the way the original recipe is presented so I copied the way they wrapped the Gyoza. Basically, place the fillings on the centre of the Gyoza wrapper and fold it in half. Then, by using a small dessert fork, press the edge of the half folded Gyoza the same way you seal bite sized mini apple pies. This gyoza is very easy, simple to make and delicious! It is great for any meals but also fantastic appetizer or finger food for parties. I recommend you eat while they are fresh because the wrapper’s crispy and crunchy.