Chinese New Year is almost upon us! This year is the year of the rooster. Celebrate by making delicious Shiitake Mushroom Gyoza. This is one of the recipes in my Asian Street Food class, simple to make and very tasty. Shop bought or homemade dumpling wrappers can be used. To freeze, simply place on a tray floured with potato starch and place in freezer. When frozen, seal in a freezer bag and have ready for your next quick meal, they are fine to cook from frozen.

SHIITAKE MUSHROOM GYOZA

Japanese dumplings, also known as pot stickers.

DIPPING SAUCE
3 tbsp light soy sauce
1 tsp toasted sesame oil
1 tbsp rice vinegar
2 inches ginger, finely grated
1 spring onion, finely sliced

FILLING
1 tbsp oil (rapeseed, sunflower, vegetable)
2 carrots, peeled and grated
1/2 small Chinese cabbage, finely chopped
100g shiitake or brown mushrooms, thinly sliced
3 spring onions, sliced
2 cloves garlic, minced
1 inch ginger, finely grated
1 tsp toasted sesame oil
1 tbsp light soy sauce

light oil (rapeseed, sunflower, vegetable) for frying
1 package Gyoza wrappers, round, also called dumplings or pot stickers or recipe for homemade below

1. Heat a frying pan and add oil; add the carrot, cabbage and mushroom, cook for about 5 minutes, moving around the pan regularly. Add spring onions, garlic, ginger sesame oil and soy sauce. Cook for another couple of minutes. Remove from heat and let cool.

2. To make the dipping sauce. Squeeze finely grated ginger into a bowl to release the juices and discard the pulp. Combine with remaining ingredients and stir well. Serve with dipping sauce.

3. Place a heaping teaspoon of filling in the middle of the wrapper.
Fold the gyoza wrapper over the filling and pinch the edges to seal it shut. Not very traditional, but a fork works well to crimp the edges together.

4. Heat oil in a large frying pan or wok. When oil is ready, carefully add the dumplings and cook on high heat until golden brown (about 1 minute). Without turning the dumplings over, add 100 ml of water and cover. Reduce heat to low and steam dumplings until water is gone.

GYOZA DUMPLING SKINS

200g plain flour
100g boiling water
1/2 tsp salt

potato or tapicoa starch for dusting

1. Place the flour in a bowl. Add the salt to the water and stir. Slowly add the water into the flour. Begin bringing the dough together with your hands in the bowl. The dough should eventually come together to form a dough while cleaning the sides of the bowl. Add a bit more water if needed.

2. Turn the dough out onto the counter and knead for 10 minutes. Divide the dough into 2 pieces and shape into logs, wrap in cling film and rest the dough for 30 minutes.

3. Cut each log into 12 pieces. Form each piece into a ball and cover with a damp towel.
Lightly flour the surface with potato or tapioca starch, one at a time, press each ball into a circle with the palm of your hand then, from the middle out, roll into a circle. Cut with a 4inch/10cm cutter or large mug. Stack the wrapper with a dusting of flour in between. Keep the scraps to form more dumpling skins.

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