Bolero Carrot Gyoza

Recipe by chef Chris Polidoro, farmed by Scott Chaskey

1 lb. carrots, washed and sliced
1 shallot, sliced
2 pinches salt
3 Tbsp. olive oil
1/4 cup water
1/2 lb. savoy cabbage, blanched, well drained, and chopped
1 tsp. fresh ginger, grated
1 package Nasoya round wonton wrappers

Preheat oven to 425.

Combine carrots, shallot, water, salt, and oil in a covered pan. Cook for 15 minutes, then remove lid and cook until tender and moisture has evaporated. Mash and mix in cabbage and ginger. Proceed to wrap in skins. Steam or deep fry. Serve with dipping sauce.

Dipping Sauce:
1 Tbsp. melted butter
1 grated garlic clove
Juice of 1/2 lemon
1/4 cup soy sauce



Quail Hill Farm’s Christopher Polidoro and son Lincoln
Photo Credit : Barbara Lassen


Quail Hill Farm farmer Scott Chaskey
Photo Credit : Barbara Lassen

Recipe created for  Colin Ambrose’s From Seed To Plate Series 1: The Carrot – Watch the video on this series!


  1. Lynda says:

    Great pictures. . We there

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