Name: Mushroom gyoza
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 18
Ingredients: 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; 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

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

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

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

Add remainder of gyoza ingredients to onion and check for flavour

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

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

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

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

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

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

Combine ingredients for dipping sauce and serve with chopped chives

Ingredients