Laura Lee Conboy’s Vegetable Gyoza

Posted on: 21 May 2010 1 comment

Ray D’Arcy interviewed a lady recently who wrote a book all about diaries that teenagers keep.  After reading out excerpts of some exceptionally embarassing adolescent stories from her collection, Ray and his team felt inspired to dust off their own log books and share them with the nation. Quite possibly one of the bravest acts I’ve ever heard on the radio.  I cringed til I could cringe no more, not just from what I heard, but from the floods of my own memories that hit me because of what they shared.

Images of my early rocker days quickly haunted me. And it’s not even my brutal mullet that makes me go morto years later. It was my denim metal jacket covered in patches with the immortal words, “MOSH WITH TOSH”, emblazened on the back in permanent marker. My single most embarassing teenage memory, all 12 letters of it.

Not that I am no longer a fan of metal and rock anymore. I just don’t see the need to share my musical tastes with the rest of the world, at least not on my clothing.

Back then, we had to wait for one of the lads to have enough bread to buy the latest Megadeth or Metallica album on vinyl and then he/she would be bombarded with a load of blank tapes for all the rest of us to blag. And you’d never heard any of those kinds of tunes on the radio, not so today thankfully. Three days of week on Phantom FM at 10 pm they lash out every variety of dark rock/industrial/metal. One of which is hosted by the charming Laura Lee Conboy, my guest contributor this week. Her show Spiral Stares on Thursdays features everything from Alien Sex Fiend to The Sisters of Mercy.

Laura.2

On top of being a fantastic radio DJ, she is also a budding Japanophile with a level 4 understanding of their language and a keen interest in their cuisine.  She shares with us her take on the classic Vegetable Gyoza, a main staple in the diets of millions of Japanese.  But first, a wee bit of  Q agus A….

What’s the one food or dish that would make you instantly puke?

Anything with meat in it as I’m a veggie!!

I used to love red peppers, when I was little I ate so much I was ill…not such a big fan these days….

The first time you got drunk, what did you drink and how much did you consume?

Red wine and I’m sure it was lots of it :-)

What’s the worst thing you can eat before going on air?

Pasta because it fills you up but then you’re starving again!

Have you ever gone on a whacky food diet?

Only because I have so many allergies, I went off anything I had an intolerance too, but gave up on that, I like my food too much!!

What’s your all time favourite hangover meal?

A veggie fry!

What do you like to cook at home?

My favourite Food to cook is Japanese.
My recipe is very simple and suits vegetarians but my meat eating friends love it!

Laura Lee Conboy’s Vegetarian Gyoza Dumplings

These can be either deep fried in a wok for crunchy dumplings or they can be steamed in the wok with the lid on for a more doughy texture.
In any good Asian store/market you can buy premade gyoza/won ton pastry, which saves a lot of time having to make them yourself!
Gyoza.2
INGREDIENTS:

Gyoza/won ton dumpling cases (approx 40 per pack)
Silken tofu (optional)
1/2 white cabbage
5 carrots
1 onion
1/2 Daikon (Japanese Radish, Asian Food Store George’s St)
sprinkle of salt and pepper.
METHOD:

Shred the cabbage, carrots onion and daikon into a large bowl.  Add salt and pepper and mix together.
Cut the silken tofu whatever way you like, as it will break down to tiny little pieces in cooking.
Use approximately 1 teaspoon of the mixture for each dumpling and place it into one of the pastry shells and fold. sprinkle water on the edge of the pastry for it to stick together and fan lightly by making little folds at the edges.
Place in wok and either deep fry as mentioned until dumpling is light brown and crispy or place in shallow oil in the wok with the lid covering for steaming the dough to a nice texture.
These can be served with soy sauce, or as my personal touch is to add 1 part mirin (Japanese rice wine) to 2 parts soy sauce as the flavour is amazing:)
Serve with a side salad with a drizzle of Vegetable and Fruit Tonkatsu Sauce and shredded Daikon.

And everything is おいしい Oishii !  (tasty in Japanese!)

Many thanks to Laura Lee Conboy for her time this week! Check out her show on Thursdays at 10 pm, it’s deadly! www.phantom.ie

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Vegetarian Gyoza…

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