Gyoza are originally a chinese dish which have made their way into Japanese cuisine – which is where I found them 🙂
Usually served as an entree with a tangy dipping sauce or in soups, these tasty little dumplings are typically made with a pork mince… I thought a meatless version was surely in order!
So here goes!Ingredients
makes 30 gyoza dumplings
500g mushrooms sliced
30g ginger (3cm/2tbsp) grated or shredded
2 garlic cloves finely chopped
2 tsp sesasme oil
3 tbsp soy
1 shallot finely sliced
*A food processor is a handy addition*
30ml rice wine vinegar
2 tsp sesame oil
1 pack gyoza wrappers (find in the fridge in the supermarket, usually near the fresh pastas)
– Fry off sliced mushrooms in a good splash of a mild flavoured oil in a frypan or wok. Keep on a high heat so they don’t release excess liquid. Cook til soft & let cool.
– If you have a food processor, add all of the filling ingredients and pulse a few times until combined and mince-like (if not, just combine in a bowl)
– To fill wrappers take a heaped teaspoon of mushroom mixture and place in the centre of the round wrapper. Using your finger, wet the edge around the filling. Starting on one side, pinch together and make little folds all the way along until you have a semicircular dumpling, with folds on one ride or the arc & flat on the other. Flatten the base so the arc stands up.
– To cook dumplings, coat the bottom of a fry pan in a mild flavoured cooking oil with a splash of sesame oil & heat on medium/high. When very hot (test that it sizzles) place the dumpling in the pan on their flat bottoms. Cook like this until the bottoms have browned and are crispy looking, then add boiling water about a third of the way up of the qyoza (1cm?) and place the lid on and let simmer for about 5 mins to steam the qyoza. When all the water has evaporated turn off the heat, they’re done! You may need to shake the pan a little if they stick, a non stick pan is definitely helpful.