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Mushroom gyoza

Yields18 ServingsPrep Time15 minsCook Time25 minsTotal Time40 mins

Crispy dumplings, perfect for a starter or snack.

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

Nutrition Facts

Serving Size 18 gyoza

Servings 18