Quandong and Davidson Plum Gyoza with Kangaroo Filling

Delight in these pan-seared gyoza that combine the rich flavors of kangaroo meat with the tartness of quandong and Davidson plum, served alongside a refreshing lemon myrtle-infused soy sauce for dipping.

Steps

1. In a bowl, combine kangaroo mince, chopped quandong, and Davidson plum puree. Season with salt, pepper, and sesame oil. Mix well. 2. Place a small spoonful of the filling in the center of each gyoza wrapper. Moisten the edges with water, fold, and seal by pinching the edges. 3. Heat a non-stick pan over medium heat and add a bit of oil. Place the gyoza in the pan and cook for 2-3 minutes until the bottom is golden. 4. Add a splash of water to the pan and cover it to steam the gyoza for another 2-3 minutes. 5. For the dipping sauce, combine soy sauce, crushed lemon myrtle, and water in a small bowl. 6. Serve the gyoza hot with the dipping sauce on the side.

For the Gyoza: - 50g kangaroo mince - 10g dried quandong, finely chopped - 10g Davidson plum puree - 3 gyoza wrappers - 1 tsp sesame oil - Salt and pepper to taste For the Dipping Sauce: - 1 tbsp soy sauce - 1 tsp lemon myrtle leaves, crushed - 1 tsp water