Prep 10 mins
Cook 3 mins
This came from a Bento site as an eggroll, but I didn't like that very much so I improvised. Do whatever you like with this, it was all just a guess anyway!
- Mash up a banana in a small bowl (I find my hands work better than a fork).
- Mix in honey and cinnamon.
- Spoon small portions of mixture on to each gyoza, brush water around the edges with your fingers, and fold corner to corner.
- Pour a small amount of olive oil into a skillet, and fry all gyoza until crispy.
I made this exactly as stated here and it was fantastic! I had made gyoza for dinner and had some extra wrappers leftover, the rest of the ingredients happened to be on hand. Might be good with a little whipped cream dip.
I had some gyoza wrappers left after making gyoza from recipe #171506, and I had noticed this one on my search, so I decided to pull it up and see what I could do. The ingredients are simple, so I mixed a banana with some organic wildflower honey and a dash of cinnamon. I spooned a bit of the gooey mixture into my leftover wrappers, and I had about the right amount to fill up the rest of my wrappers with a single spoonful leftover. I heated up some canola oil in a clean skillet and dropped in some of the dumplings. They can cook pretty fast on a higher heat, so you need to watch them carefully for burning. I cooked until brown on both sides and drained on paper towels. They were better than I'd expected and were quickly nibbled. They might have been even better with a smidge of confectioner's sugar sprinkled on top. I saved a couple to take for lunch the next day. They were good, but the wrappers get chewy, so I'd say they are best hot and fresh.