Mushroom gyoza

AuthorElisa Booker
RatingDifficultyIntermediate

Crispy dumplings, perfect for a starter or snack.

Yields18 Servings
Prep Time15 minsCook Time25 minsTotal Time40 mins

Gyoza
 180 g Plain flour
 120 ml Water
 1 Onion, chopped
 150 g Oyster mushrooms, finely chopped
 4 Spring onions
 1 handful of kale, finely chopped
 1 tbsp Sesame seeds
 2 tbsp Soy sauce
 4.50 tbsp Sesame oil
 1 Squeeze lemon
 salt
 pepper
Dipping Sauce
 1 Garlic clove
 1 tsp Finely chopped ginger
 ¼ tsp Chilli flakes
 2 tbsp Rice vinegar
 2 tbsp Light soy sauce
 1 tsp Sesame oil
 Chives to serve

1

Mix flour and water to make a dough and leave to rest for 15 mins under a damp cloth

2

Whilst dough rests, fry the onion in 1/2 tbsp of the sesame oil

3

Add remainder of gyoza ingredients to onion and check for flavour

4

Divide dough into 18 pieces and roll out into discs of around 8cm diameter

5

Add a heaped 1/2 tbsp to centre of the disc

6

Fold wrappers in half, pinch in centre then hold at centre point and pleat each side until the gyoza is fully sealed

7

(A tip here is to keep the individual dough pieces under the damp cloth until ready to use so it doesn't dry out)

8

Boil a large pan of salted water and add gyozas until they rise to surface (usually a couple of minutes)

9

Use the remainder of the sesame oil to shallow fry the gyozas until lightly browned

10

Combine ingredients for dipping sauce and serve with chopped chives

Ingredients

Gyoza
 180 g Plain flour
 120 ml Water
 1 Onion, chopped
 150 g Oyster mushrooms, finely chopped
 4 Spring onions
 1 handful of kale, finely chopped
 1 tbsp Sesame seeds
 2 tbsp Soy sauce
 4.50 tbsp Sesame oil
 1 Squeeze lemon
 salt
 pepper
Dipping Sauce
 1 Garlic clove
 1 tsp Finely chopped ginger
 ¼ tsp Chilli flakes
 2 tbsp Rice vinegar
 2 tbsp Light soy sauce
 1 tsp Sesame oil
 Chives to serve

Directions

1

Mix flour and water to make a dough and leave to rest for 15 mins under a damp cloth

2

Whilst dough rests, fry the onion in 1/2 tbsp of the sesame oil

3

Add remainder of gyoza ingredients to onion and check for flavour

4

Divide dough into 18 pieces and roll out into discs of around 8cm diameter

5

Add a heaped 1/2 tbsp to centre of the disc

6

Fold wrappers in half, pinch in centre then hold at centre point and pleat each side until the gyoza is fully sealed

7

(A tip here is to keep the individual dough pieces under the damp cloth until ready to use so it doesn't dry out)

8

Boil a large pan of salted water and add gyozas until they rise to surface (usually a couple of minutes)

9

Use the remainder of the sesame oil to shallow fry the gyozas until lightly browned

10

Combine ingredients for dipping sauce and serve with chopped chives

Mushroom gyoza

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