Ingredients: |
Ingredients: 1 lb cherry tomatoes halved or quartered
3 ears of corn cooked, shucked and cut off the cob
2 avocados peeled, pitted and sliced
1/2 red onion (medium) thinly sliced
1/4 cup cilantro chopped (1/2 small bunch)
2 Tbsp extra virgin olive oil
2 to 3 Tbsp lime juice from 1 to 2 limes
2 garlic cloves pressed or finely minced
1 tsp sea salt or 3/4 tsp table salt
1/8 tsp black pepper
30-50 Small Flour tortillas
Some type of Cut n' Seal tool (like Pampered Chef has) if you don't want to do these by hand.
Deep Fryer
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Directions: |
Directions:In a large salad bowl, combine sliced tomatoes, corn kernels, sliced avocado, thinly sliced red onion, 1/4 cup chopped cilantro and press in 2 garlic cloves.
Drizzle the top with 2 Tbsp extra virgin olive oil, 2-3 Tbsp lime juice (adding it to taste). Add 1 tsp sea salt and 1/8 tsp black pepper, or season to taste. Toss the salad gently just until combined.
Take 1 1/2 tbsp of the salad and place it in the center of a small flour tortilla. Place another tortilla on top of that and make sure everything stays roughly in the center. If not, remove some of the salad and try again.
Once you feel you have the right amount, use a cut n' seal too to cut about an inch off the end of the entire tortilla and seal the new edge you have created. It should look like uncooked gyoza, but in a circle instead of a half moon.
If you do this by hand - use a knife or a spoon to cut off an inch of flour tortilla from the entire diameter and then seal the new edge by hand. Do not leave a gap for the salad/guacamole to ooze out if possible.
Once you have as many as you can stand to make - at least 20 because they will go fast! Set your temperature on the deep fryer to 350 degrees. (You can also use a pan and oil on the stove but you will get splatter and this will take much longer the more you have.)
Place only as many as you can fit in your deep fryer basket at a time in the fryer. Do not throw them all in at once. They will break or not cook correctly. You want to brown them and give them a bit of a crisp without making them explode in the fryer.
Cook time: about 1 min per Salad Gyoza you have in the basket.
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This recipe for Avocado Corn Salad Gyoza is from