These simple treats are perfect as an everyday starter, or for casual snacking when you feel like a dumpling is the only thing that will make you happy.
Flavours and pairings
Grey oyster mushrooms have a delicious meaty flavour when seared to a golden brown. The carrot adds sweetness, while garlic brings boldness, and ginger heightens the senses with wonderful aromatic balance.
Serve with a garlicky chilli oil or a black vinegar dipping sauce.
Ingredients
- 250g grey oyster or shiitake mushrooms
- 1 medium carrot, grated
- 5cm ginger, finely grated
- 3-4 stalks garlic chives (kuchai), finely chopped
- 4-5 cloves garlic, finely grated
- 2-3 tablespoons light soy sauce
- 2-3 teaspoons sesame oil
- 3 teaspoons cornflour
- gyoza wraps
- spring onions, for garnishing
Method
- Cook the mushrooms in batches by heating a flat pan on medium-high, then adding a drizzle of oil and a few whole mushrooms.
- Allow the petals of each mushroom to sear and turn a caramelised brown on one side. Turn them over and repeat.
- Do not add any salt to the mushrooms as this will cause them to release juices in the pan.
- Once the mushrooms are browned, remove and allow to cool, then slice them into fine slivers.
- In a large bowl, combine the mushrooms, carrot, garlic chives, ginger, garlic, light soy sauce, cornflour and a sprinkle of salt. Gently mix.
- Take a gyoza wrapper and place one teaspoon of the filling in the middle. Brush the periphery of each wrapper with a little water, then crimp and seal well.
- To serve, heat a flat pan on a low-medium flame and brush the base with oil.
- Brush each gyoza on either side with a little oil to prevent them sticking to the pan.
- Cook the gyozas gently on low-medium heat for two to three minutes on either side, or until the surface area of the gyoza develops a lovely golden crust.
- Top with spring onions and serve at once.
Tips
- Depending on the size of the pan, you could cook a few gyozas at a time or many at once – just allow them enough room to fry and not steam too much.
- These gyozas store well in the freezer, so just pop them out and heat them up in the oven or by lightly refrying them.
@theorangesieve serves up recipes from the heart, inspired by travels near and far. It’s all about food that humbly invites you to discover the truth about flavour – the people, the culture and the stories behind them. The kind of food that leaves you with a smile for reasons you can’t quite put your finger on.