This week, food writer Libby Kimber brings you this recipe for flavour-filled, veggie-packed gyoza.
Makes 20-25
Gyoza
Vegetable oil for cooking
1 1/2 Tbsp ginger, minced
1 garlic clove, minced
300g cup mushrooms, finely diced
200g wombok, finely diced
1 tsp tamari sauce
1/2 bunch Chinese (garlic) chives, finely chopped
25 gyoza wrappers (round gow gee pastry)
Water
Dipping sauce
1 garlic clove, minced
1 tsp ginger, minced
1/4 cup rice wine vinegar
1/2 Tbsp sesame oil
1 Tbsp tamari sauce or soy sauce
1 Tbsp honey
1 small chilli, finely sliced
To serve
1 Tbsp Asian shallots, thinly sliced
1 tsp toasted sesame seeds
Combine the dipping sauce ingredients into a jar and shake well. Set aside until you’re ready to serve.
To make the gyoza, heat a drizzle of vegetable oil in a wok or large heavy base fry pan with high sides on medium heat. Add ginger and garlic and sauté for a couple of minutes, then add the mushrooms to the pan. Cook until the mushrooms turn a golden brown colour.
Add the wombok and stir through. After 1 minute, or once the wombok has wilted down and turned translucent, add 1 teaspoon tamari or soy sauce. Allow to simmer for a further 2 minutes.
Turn off the heat, add the chives, and stir through.
Transfer the gyoza mixture to a sieve to drain off any excess liquid while it cools down.
Once the mix has completely cooled down, the gyoza can be wrapped. Place 1 1/2 teaspoons (depending on how big your wrappers are) of mixture into the centre of the wrapper. Brush the edge of the wrapper with water, then fold over the wrap so it looks like a half moon shape. Gently press the wrapper seams together along the joined seam. Set aside while the rest are made. Lay a tea towel over the top to prevent them from drying out.
Heat up a heavy base frypan to medium-high heat. Add a good drizzle of vegetable oil and place the gyoza’s bottom side down (so the seam is at the top). Allow to fry for a few minutes until the base of the pastry is a golden brown colour. Add a splash of water to the pan and place a lid on to steam them for a couple of minutes. Once the pastry has changed to a transparent colour and all the water has evaporated gently remove them from the pan. Set them aside while the remainder are cooked.
Serve the gyoza on a platter with the dipping sauce in a small bowl to the side. Sprinkle over the top toasted sesame seeds and freshly sliced Asian shallots.
Recipe and image courtesy of Australian Mushrooms.
