Mushroom Gyoza

For dipping. Not tripping.

Mixed mushrooms and tofu. U-huh, oishii. Try a hanetsuki finish as a crowd pleaser. Best if shared in the company of dear friends. Delicious in Spring - and probably any other time of year. Start the day before by soaking the shiitake.

For 30 pieces

Ingredients
1 packet (about 30 sheets) 30 gyoza wrappers. Gow gee wrappers are fine. Or make your own (steps at Wrap it).
1-2 tablespoons sesame oil, for frying
Slurry for ‘hanetsuki’ finish - 2 teaspoons potato or corn starch and 300ml cold water, for steaming

Filling
40g dried shiitake mushrooms (soak overnight before cooking)
150g mixed fresh mushrooms
100g firm tofu (I used marinated soy tofu)
50g leeks (about half a large leek)
1 teaspoon ginger, finely grated or minced
2 cloves garlic, finely grated
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
Big pinches of salt and pepper

Sauce
4 tablespoons soy sauce
6 tablespoons rice vinegar
1 tablespoons sesame oil
Pinch of salt or sugar to taste
(optional add in - white part of a shallot, ginger, chilli oil, minced garlic)

Method

For the filling

1. Soak the dried mushrooms in water the day before.

2. Squeeze out the shiitake and tofu to extract excess liquid (using a small freezer bag makes this easier).

3. Very finely dice the mushrooms, leek and tofu.

4. In a large bowl, combine all ingredients and mix through with your hands.

For the wrapping…it’s easy. If your’e using store-bought wrappers, wet the edges of the wrappers with your fingers so the sides stick together.

1. Take a wrapper in one hand, fold over the filling with about 1/3 of the near side wrapper.

2. Pinch it at one end (I’m right handed, so I start from the left), use your index fingers to make a S-shaped pleat. Press down and seal.

3. Continue pleating to the other end. The near side should be flat and the far side pleated. Make sure there’s no air bubbles.

4. Place each gyoza on a floured plate or board. Push them down gently to make a flat bottom. Cover with plastic or a wet cloth.

   Wrapping photos and options at the ‘Wrap it’ link below.

To pan-fry the gyoza in the hanetsuki style, with the fine lattice base (‘hanetsuki’ means ‘with wings’)…

1. Heat frying pan and add sesame oil. Cook on a medium-high heat.

2. Add gyoza to the pan when it’s just sizzling hot. Arrange in a spiral flower pattern.

3. After 5 minutes, or when the gyoza bases are brown and crispy, sprinkle with some sesame oil.

4. While gyoza are frying, make the starch slurry for the lattice base, by mixing 2 teaspoons of starch to 300 ml cold water.

5. Pour in the starch slurry about 100 ml for 10 gyoza and cover to steam for 5 minutes or so, or when the gyoza skins are translucent.

6. Open the lid and cook until any remaining water evaporates and allow the lattice to form as a fine dry crust.

7. Drizzle more sesame oil and adjust heat to help form the crust.

8. Remove from the heat when the base of the gyozas are brown and lattice is dry and crispy.

9. Cover with a plate slightly smaller than the pan. Pressing the plate onto the gyoza, flip upside down. Take care with any dripping oil

10. Serve in a single sheet, or lattice (with ‘wings’!)

Combine the sauce ingredients and serve!