𝐌𝐮𝐬𝐡𝐫𝐨𝐨𝐦 𝐆𝐲𝐨𝐳𝐚 𝐑𝐞𝐜𝐢𝐩𝐞
Our go-to gyoza is with mushrooms - with both oyster mushrooms, dried shiitake and also seaweed, offering a great umami packed vegetable based version.
These delicate bites are pan-fried first for a crispy bottom, then steamed, resulting in a perfect blend of textures
𝐅𝐢𝐥𝐥𝐢𝐧𝐠:
• Mushrooms
• Cabbage
• Ginger
• Garlic
• Sesame oil
• Sake
• Soy
• Salt
• Dried shiitake mushrooms
• Dried seaweed
• Gyoza skins
Dipping sauce (served tableside)
• Soy
• Rice vinegar
• Layu chili oil
𝐒𝐭𝐞𝐩𝐬:
1. Cut or tear mushrooms into pieces and fry/bake until golden at 225°C.
2. Cut cabbage into small pieces, rub with salt, and let sit for 15 min. Squeeze out moisture.
3. Grate ginger and garlic.
4. In a bowl, mix mushrooms, cabbage, ginger, garlic, sesame oil, sake, soy, salt, seaweed, and dried shiitake mushrooms.
5. Fry a small amount for salt levels; adjust flavoring if needed.
6. Stuff and fold gyoza; cover with a damp towel.
7. Fry gyoza until golden; add water, cover, and let steam.
8. When water evaporates, gyoza is done.