All you need is a bag of frozen gyoza (or any Asian dumplings), some store cupboard spices and about 30 minutes.

I’d like to close a strange and difficult year with a recipe that’ll bring a smile to your face. I can’t say I’ll miss 2020 (I don’t think any of us will), but I am eager to step into the New Year with a full belly and a positive outlook.

What are Gyoza Bhajia?

I first made these during a moment of panic. It was 2010 and I was cooking for a crowd ahead of a family wedding. I had far too much bhajia batter left over after making these Crispy Potato Bhajia.

After a frenzied rummage through the fridge and freezer, I found some strong candidates to batter and fry, or as I like to call it, ‘bhajiafy’.

An apple, an unripe banana, onions and erm… some frozen gyoza. With their Japanese tofu and vegetable filling, I knew I had to try it. What could possibly go wrong?

Nothing, that’s what. They were absolutely delicious. Steamy and juicy on the inside, with a delicious double wrap of dumpling skin and crispy masala batter. Perfection. I’ve been making them ever since.

How to make Gyoza Bhajia | Dumpling Bhajia in 4 easy steps

1. Make the batter
   Mix together all the ingredients for the batter including the flours and spices. Add water gradually and whisk until smooth and lump free.
   
2. Let the batter rest
   This is important so don’t skip this step. Allow the batter to rest for at least 10 minutes before dipping and frying.
   
3. Dip the dumplings
   Be sure your frozen dumplings are free from any ice or water on the outside. Wipe them down with a clean kitchen towel to ensure the oil doesn’t spit when you slide the gyoza into the oil.
   
4. Fry the Gyoza Bhajia
   Work in small batches and use a cooking thermometer for the most accurate results. Try to aim for 170°C/340°F throughout the cooking process. Initially, the temperature will drop but bring it back up and fry until golden, about 3-4 minutes in total.

What type of Gyoza or Dumplings should I use for Gyoza Bhajia?

It’s best to work with frozen gyoza for this recipe. The sturdiness of frozen gyoza will allow you to dip the batter without worrying the dumplings will fall apart.

Nine time out of ten, I buy frozen gyoza from my local Asian supermarket over making them at home. They’re something I always keep in the freezer.

Having said this, you can by all means make your own gyoza/dumplings or momos at home using your favourite recipe. Just be sure to freeze the uncooked dumplings solid before you batter and fry them.

How long do Gyoza Bhajia take to cook?

From start to finish, no longer than 30 minutes. I’ve done it in 20 minutes before and it’s so easy!

You do not need to cook the gyoza prior to dipping and frying. Just dunk the frozen gyoza in the bhajia batter and carefully slide them into the hot oil.

5 Tips for making Gyoza Bhajia

1. Oil temperature. Keep your oil at a temperature of 170°C/340°F throughout the cooking process. Initially, the temperature will drop due to the gyoza being frozen.

2. Cooking process. Once the Gyoza Bhajia are in the oil, bring it back up to the correct temperature and maintain throughout.

3. Batches. Work in small batches when frying. Do not overcrowd the oil or the temperature is likely to drop.

4. Time. The Gyoza Bhajia should take no longer than 3-4 minutes in the oil. By this time they will cook through.

5. Ice. Be sure your gyoza are free from any ice or excess water. It’s a good idea to wipe off any ice or water using a clean, lint-free kitchen towel before you begin. This will prevent the hot oil and water mixing and spitting at you.

Watch now: How to make Gyoza Bhajia

Can I bake or air fry these Bhajia?

Do not attempt to bake or air fry these Gyoza Bhajia. The batter is far too thin and will just slide off during the cooking process. They must be fried.

You can however, reheat the Gyoza Bhajia in the oven or air fryer. To reheat: Fry the cold Bhajia again in hot oil or place them in a hot oven (about 200°C/400°F) or air fryer for 3-5 minutes until heated through and crispy again.

Other popular types of Bhajia

Crispy Potato Bhajia (Maru’s Bhajia)

Crispy, spiced potato fritters (Potato Bhajia) are the most iconic of bhajias. Here’s a tried and true recipe for Crispy Potato Bhajia that will leave you wanting more.

Onion Bhajia (Kanda Bhajji or Onion Bhaji)

The British Indian restaurant Bhajia of choice. These craggy onion bhajia are made from shredded onions and spices, namely coriander seeds, chilli, garam masala and a small amount of chickpea flour (besan).

Spinach Bhajia

An elegant crispy spinach version of Bhajia popular across mostly North India. These Palak Patta Bhajia are a popular Delhi street snack. Top with chutneys, sweetened yoghurt, onions, tomatoes and sev for a blow-your-mind Crispy Spinach Chaat.

Chilli Bhajia (Mirchi Pakoda)

Stuff chillies with a mixture of spiced mashed potato for Chilli Bhajia (Mirchi Pakoda) created for chilli heads. These spicy bhajia are a Rajasthani favourite.

Daal Bhajia

Daal Bhajia are typically made with a mixture of soaked and ground yellow moong daal but can feature any lentils you like. My family make a delicious version with ripe bananas. Sweet, hot and sour, African style.

Mixed Vegetable Bhajia (Vegetable Pakoda/Pakora)

Make mixed vegetable bhajia with any veggies you have leftover. They’re a brilliant raid-the-fridge option. Either shred the veg to make fritters, Onion Bhaji style or dip and fry whole/in chunks like Japanese tempura. The choice is yours.

Paneer Pakoda/Pakora

I can’t wait to share a recipe for Paneer Pakoda with you. They’re a personal favourite. Slices of paneer sandwiched with green coriander chutney, dipped in Bhajia batter and then deep fried. A Punjabi classic with tonnes of heart.

Sabudana Vada

Strictly speaking, vada are more of a dumpling than bhajia (fritters) but I can’t miss them off the list. These soft and crispy tapioca pearl and fluffy mashed potato vada are a vrat (fasting) staple. They have no onions or garlic, yet they still pack heaps of flavour.

Get my recipe for Sabudana Vada here.

How to serve Gyoza Bhajia | Ideas for dips and chutneys

The recipe card below includes a delicious and easy Ginger-Soy Dipping Sauce. It pairs perfectly with these Asian-fusion Gyoza Bhajia.

If you’re after an Indian-style chutney, try one or more of these 4 Indian Chutney recipes.

You might also like these recipes

• The Best Vegetable Samosas
• Vegetable Manchurian
• 30-Minute Hakka Noodles
• Quick Paneer Tikkis

Gyoza Bhajia (Dumpling Bhajia) recipe

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Gyoza Bhajia

Gyoza Bhajia are the ultimate Asian mashup when it comes to tasty vegetarian finger food. Crispy dumplings covered in a spicy bhajia batter.

Course Appetizer, Side Dish, Snack

Cuisine Asian

Keyword bhajias, chickpea flour, dip, dumplings, fried, fritters, gyoza, vegan

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6

Author Sanjana

Ingredients

For the Gyoza Bhajia:

• 28 frozen vegetable dumplings
• 225 g chickpea flour
• 50 g plain flour
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 3/4 tsp fine salt
• 1/4 tsp ground turmeric
• 1/4 tsp chilli powder
• 1/4 tsp baking powder
• 1/4 tsp citric acid
• 1/4 tsp ajwain seeds
• 2 tbsp fresh coriander chopped
• 1 small green chilli finely chopped (optional)
• 2 tbsp oil
• 310 ml warm water
• 1 L sunflower or rapeseed oil for deep frying

For the soy-ginger dipping sauce:

• 3 tbsp dark soy sauce
• 3 tbsp water
• 2 tbsp mirin
• 1 tbsp fresh ginger
• 1/2 tsp chilli
• 1 1/2 tbsp sesame seeds
• 1 tsp chopped spring onion or dried spring onion

Instructions

For the Bhajia batter:

• Take chickpea flour in a large bowl. Add the plain flour, garlic powder, onion powder, salt, turmeric, chilli powder, baking powder, citric acid, ajwain, fresh coriander, chopped green chilli and 2 tbsp oil.
• Gradually add the water in stages, whisking all the time until you have a smooth batter. Rest the batter for 10 minutes.

To make the dipping sauce:

• Whisk all the ingredients together in a bowl and set aside.

To fry the Gyoza Bhajia:

• Heat around 1L oil in a deep pan, wok or kadai suitable for deep frying. The temperature of the oil should be 170°C/340°F.
• One at a time, dip the frozen gyoza in the rested batter and shake off any excess. Carefully place the dipped gyoza in the oil. Work in small batches to ensure the oil temperature doesn't drop too low. Fry each batch of Gyoza Bhajia for 3-4 minutes until golden all over.
• Lift the fried gyoza out of the oil and drain on a plate lined with absorbent kitchen towel.
• Serve immediately with the prepared dipping sauce or your favourite chutneys.

Notes

• Do not attempt to bake or air fry these Gyoza Bhajia. The batter is far too thin and will just slide off during the cooking process. They must be fried.

• You can however, reheat the Gyoza Bhajia in the oven or air fryer. To reheat: Fry the cold Bhajia again in hot oil or place them in a hot oven (about 200°C/400°F) or air fryer for 3-5 minutes until heated through and crispy again.

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What are Gujarati Dudhi Muthiya?

Along with a spicy breakfast, there’s nothing more satisfying than using up leftovers. This recipe for Gujarati Dudhi Muthiya hits both of those spots. They’re made using grated bottlegourd (doodhi/lauki), cold leftover rice, chickpea flour and a medley of subtle spices. The dumplings are then formed into log-shapes and gently steamed to lock in plenty of flavour and moisture. Once cooled, the cooked muthiya are quickly sautéed with sesame seeds and curry leaves to add that final dimension of flavour and a gorgeously crisp, golden texture.

How to serve Gujarati Dudhi Muthiya

These spicy dumplings are delicious at any time of the day, but for me, they’ll always be a breakfast favourite. You can also enjoy them for lunch or a tea-time snack. I know a handful of people who prefer them straight from the steamer without sautéing them first – perhaps a consequence of impatience over preference.

My favourite way of enjoying muthiya is with a steaming cuppa sweet masala chai and absolutely nothing else.

What flours are needed for making Gujarati Dudhi Muthiya?

There are a number of different flours you can use for making these steamed dumplings. I use a combination of chickpea flour, wholewheat flour and semolina. You could also add millet flour to these.

Why do you add semolina?

I add coarse semolina to these steamed dumplings as it gives them a softer texture in the middle and once they’re sautéed, a crispier exterior.

What if I can’t find dudhi?

Don’t have bottlegourd? Muthiya taste just as good when they’re made with courgettes, cabbage, carrots, peas, or even fresh spinach. Use your imagination and don’t be afraid to play with your food.

What type of rice should I use?

Any rice is fine to use for these. I used leftover jasmine rice for my batch today because it’s what I had in the fridge. The most important thing is that it’s cooked and cold. Basmati rice and khichdi are also popular additions to this dish.

Watch me make Gujarati Dudhi Muthiya

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Gujarati Dudhi Muthiya – How to make Gujarati Steamed Dumplings

Super tender vegetable and rice dumplings, first steamed and then sautéed with crackled mustard seeds, sesame seeds and curry leaves. These Gujarati muthiyas are my family’s favourite way of using up leftover cooked rice and veggies.

Course Appetizer, Breakfast, Lunch, Snack

Cuisine Indian

Keyword carrots, dudhi, dumplings, gujarati, leftovers, rice, snacks, vegan

Prep Time 40 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 6

Author Sanjana

Equipment

• Steamer or large pan fitted with a steaming tray and lid

Ingredients

For the muthiya:

• 1 dudhi/lauki (bottlegourd) grated (about 400g)
• 1 large onion grated (about 250g)
• 3 large cloves garlic minced
• 1 large carrot grated (about 100g)
• 300 g cooked rice cold (any rice or khichdi is fine)
• 250 g chickpea flour (besan)
• 150 g wholewheat flour chapati atta works well
• 2 ½ tbsp coarse semolina
• 2 tsp chilli powder
• 2 ½ tsp salt or to taste
• 1 tsp turmeric
• 2 ½ tsp sugar
• 1 lemon juice only
• ½ tsp baking powder
• ¼ tsp bicarbonate of soda
• 50 ml oil (any flavourless) plus more for greasing the steamer trays and your hands

To temper the muthiya:

• 2 tbsp oil
• 1 tbsp mustard seeds
• 1 tbsp sesame seeds
• 10 curry leaves
• 1 tsp asafoetida
• 2 tsp kasoori methi optional
• 100 ml water
• 60 g tbsp chopped coriander to garnish

Instructions

• In a large mixing bowl, combine the flours, semolina, chilli, turmeric, salt, sugar, baking powder and baking soda. Add the dudhi, onions, carrots and garlic. Use clean hands to squeeze the vegetables to encourage them to release water. Keep squeezing until the mixture becomes dough-like in consistency. Do not add water as the vegetables will release plenty as you mix. Add the lemon juice and oil and combine well.
• One by one, roll into logs (you may want to grease your hands with oil first). Each log should be about 4cm in diameter. Place them onto greased trays that fit inside a steamer or large steaming pot. Leave room around each one as they will inflate slightly. You may need to do them in 2-3 batches if your steamer is small.
• Place a lid on and cook over a high heat for 20 minutes or until a skewer inserted into the middle of one comes out clean. Remove the basket from the steamer and allow to cool completely.
• Remove the muthiya from the steaming basket and allow to cool. Cut each log into 2cm pieces. Set aside.

To temper the muthiya:

• In a large non-stick pan, heat the oil and add the mustard seeds. Wait for them to pop, then add the sesame seeds, curry leaves, kasoori methi and asafoetida. Remove from the heat and allow to cool slightly. Add the water and the muthiya and sauté on a high heat for 15 minutes or so, turning every so often. Be gentle as too much tossing or stirring will cause them to break. When golden, remove from the heat and garnish with chopped coriander. Serve hot with chai and/or plain yoghurt and your favourite pickle.

Video

Notes

Dudhi Na Muthiya can be kept in an airtight container in the fridge for up to three days. Alternatively, freeze in a freezer-safe container for up to 3 months. Ensure the muthiya are cool before freezing or storing in the fridge.

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If you like these, you’ll love my Khaman (Dhokla) recipe

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My tandoor obsession

Every year, ask me what I want for my birthday and you’ll get the same response each time. It’s not an expensive pair of shoes and it’s not perfume, it definitely isn’t a designer handbag or clothes. I don’t really care about those things. What I really want is my own tandoor.

But why a tandoor?

The idea of having a raging-hot pit of fiery coals in my kitchen makes me go weak at the knees. Install a beautiful granite countertop and leave just enough space for a cavernous drop into a heat-proof cylinder.

Pop in a clay oven and watch me go nuts with recipes galore. I’ll pretend I’m Sanjeev Kapoor or Cyrus Todiwala, reaching in with my gigantic asbestos hands.

What can you cook in a tandoor?

What can’t you cook in a tandoor? I would make fresh, homemade naan with charred edges and chewy middles, kebabs of all shapes and sizes and the best baked potatoes life has to offer!

Birthday week!

Well, my 28th birthday just went and sadly, I didn’t get my own tandoor. I did however, have the most wonderful birthday cake from Mr Feasts. It was the first cake he’d ever baked and he totally nailed it.

The next best thing: An oven

I’m hoping one day someone will take me up on my request for a tandoor but in the meantime, I’m getting my tandoori food fix using the trusty oven.

Whack it up as high as it will go and when it’s smoking hot, stow your food inside, closing the door swiftly. I do naans like this all the time and it works a charm.

What are Momos?

Except I didn’t make just any dumplings, I made Momos. The most delicious Indian-style dumplings filled with veggies, paneer, ginger and soy sauce.

Folding dumplings is one of the most cathartic things you can do. Little parcels, half moons, gyoza-style or tortellini style, the possibilities are endless.

I love nothing more than a ‪Saturday afternoon in with a cup of chai, a good movie and a marathon dumpling-making session. So after a long week at work, I did just that.

How to serve Vegetarian Tandoori Momos

Traditionally, Nepali Momos are served with hot tomato chutney but instead, I made my own tandoori marinade (the one I use for making my Tandoori Paneer Samosas) and covered the Momos in it before popping them into the sweltering pit of fire, a.k.a, the oven.

The Vegetarian Tandoori Momos

The pastry is of course, homemade – why not when it’s just three ingredients: flour, hot water and salt. It’s worth making your own, and so much easier when it comes to folding the Momos.

You can make them any shape you like but I thought the simple half moon was pretty.

Can I use this recipe to make regular momos?

You can skip the Tandoori paste part entirely and just straight up fry and steam them like Japanese gyozas – but where’s the fun in that?

No, I’m kidding, they’re absolutely delicious steamed too. Serve them with hot tomato and chilli chutney, adding a glug of sesame oil for good measure.

Word of warning

Once these are out of the oven, you’ll find yourself waiting to frantically get one into your mouth.

Don’t do that. If you’ve ever eaten a hot apple pie from McDonald’s and felt the sensation of the skin on the roof of your mouth being seared like a steak, you’ll know why.

Give your Vegetarian Tandoori Momos a street-style finish

Tumble the momos onto a platter or plate, cover them with sliced red onions, lemon wedges, cooling yoghurt and fresh coriander.

What’s also amazing is brushing them with butter as soon as the come out of the oven. Watch them glisten as you try your best not to go all Tasmanian Devil on them.

Serve immediately and watch them disappear faster than you can say ‘Sanjana, here’s your very own birthday tandoor.’

I can only dream.

How to make Vegetarian Tandoori Momos

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Vegetable and Paneer Tandoori Momos

These vegetable and paneer-filled dumplings are so delicious. Slather each one in Tandoori marinade and cook under intense heat for the heavenly charcoal smokiness we all know and love.

Course Appetizer, Side Dish

Cuisine Indian, Nepali

Keyword dumplings, paneer, tandoori, vegetables

Prep Time 1 hour hour 30 minutes minutes

Cook Time 25 minutes minutes

Total Time 1 hour hour 55 minutes minutes

Servings 4

Author Sanjana

Ingredients

For the dough:

• 200 g plain flour
• ½ tsp salt
• 120 ml boiling water just enough to bind to a firm, smooth dough

For the filling:

• 25 g salted butter
• 1 large onion finely diced
• 2 tbsp grated ginger
• 2 cloves garlic crushed
• 3 hot red birds eye chillies chopped finely
• 60 g white cabbage finely shredded
• 2 carrots grated
• 30 g frozen peas
• 30 g green beans chopped finely
• 180 g paneer crumbled or grated
• 1/4 tsp turmeric
• 2 spring onions chopped finely
• 2 tbsp light soy sauce
• 2 tsp light brown sugar
• 1 tsp Sichuan peppercorns ground
• 1 tsp toasted fennel seeds ground
• Salt to taste
• 2 tsp cornflour dissolved in 2 tsp cold water

For the tandoori paste:

• 1 tsp whole coriander seeds
• 8 black peppercorns
• 2 dried Kashmiri chillies
• 2 inches cinnamon
• 1 ½ tsp cumin seeds
• 1 star anise
• 4 cloves
• Seeds of 4 green cardamom pods
• 1 black cardamom
• 1 tsp fennel seeds
• You’ll also need:
• 1 tbsp concentrated tomato puree
• Juice of ½ lemon
• 1 tbsp yoghurt
• 2 tsp dark brown sugar
• ½ tsp salt
• 1 tsp grated ginger
• 1 tsp crushed garlic

Momos toppings:

• Fresh coriander chopped
• Plain yoghurt
• Sliced red onions

Instructions

• First, make the tandoori paste. Toast all the spices in a dry pan until aromatic. Grind them in a coffee grinder until super fine. Put half the ground spices in a jar and stow away for another day.
• With the remaining half of the masala, mix in the tomato puree, lemon juice, yoghurt, brown sugar, salt, ginger and garlic. Cover and refrigerate until needed.
• To make the filling, heat the butter in a non-stick pan. Add the chopped onion and sauté until translucent but not browned. Add in ginger, garlic and chillies, cook for a moment and then add in the rest of the ingredients, apart from the cornflour.
• Once the veggies and paneer have cooked down, about 10 minutes, add the cornflour and mix vigorously. The mixture should bind together. Turn out onto a plate to cool.
• Meanwhile, make the dough. In a bowl, mix together the flour and salt. Little by little, add in the boiling water, mixing with a spoon. Once you’ve added in almost all the water, leave it for a few moments until cool enough to handle. Try to bind, checking if the rest of the water is required. Add more water if you need to. Bind to a smooth dough, kneading for around 8 minutes.
• Allow to rest, covered for 10 minutes.
• Line a couple of baking trays with baking parchment.
• Take a grape-sized piece of dough and roll it out, 3 inches in diameter. A thin as you can. Take about 2 tsp cooled filling and place into the middle of the dough. Use your fingers to pull the dough together and pleat one side to the other, using your fingers to seal.
• There are lots of handy YouTube video around to help show you how to fold dumplings if you’re not sure. There are so many pays to do it and you don’t have to be a pro to make amazing ones. Just make sure the filling is totally sealed in. The shape is up to you.
• Repeat this process for all the dumplings. Put a movie on, make a cup of tea, enjoy the process.
• Once you have a tray or two of finished dumplings, you’re ready to cook.
• Pre-heat the oven to 220°C/430°F. Boil 150ml water in the kettle.
• Heat a large, flat bottomed pan (one that has a lid). Add 2 tsp oil. Arrange the dumplings in the pan – you may need to do this in batches. Allow for them to sizzle for a minute. Now very quickly and extremely carefully add hot water from the kettle to the pan – just a splash or two. Put the lid on and allow to steam for 3 minutes on a low heat.
• Remove the lid and place the momos back onto a baking tray. Brush them with the tandoori paste you made earlier.
• Place them in the oven for 10 minutes or until charred in places and looking delicious. You can brush them again with melted butter before you serve.
• Tumble onto a platter and garnish with chopped coriander, sliced red onion and plain yoghurt. Serve immediately.

Notes

• Cook the momos immediately before serving to prevent drying.
• To freeze: Arrange the momos on a baking tray. Freeze until solid. Remove from the tray and place in freezer-safe bags or a box. They will keep well for up to 6 months. Cook from frozen.

Pin it for later! Vegetarian Tandoori Momos

If you like these, you’ll love my recipe for Paneer Tikka

Love Sanjana

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