Monday 9 May 2016

Mushroom Gyoza

Mushroom Gyoza

One day after making cabbage rolls, I found myself with leftover mushroom filling. I had some dumpling wrappers in the fridge and combined the two to make gyoza. This recipe is a bit fussy, but worth the effort. I use a stainless steel wok and steaming rack to make these.





Ingredients 

1 package dumpling wrappers
leftover mushroom filling from my cabbage roll recipe http://barbsplantbasedkitchen.blogspot.ca/p/easy-cabbage-rolls-love-cabbage-rolls.html
water for sealing the dumplings
pastry brush, optional
parchment paper
Dipping Sauce, I use sweet chili sauce

Directions

Lay out a dumpling wrapper on the counter top. Using a pastry brush or your finger, cover half of the wrapper with some water to moisten.

 Place  about 1/2 to 1 tsp of mushroom filling in the center of the wrapper.

 Bring up both sides and press to seal the edges together.

This step is optional, but it does make the gyoza look more authentic I think. Lightly wet the edges and fold the edges back on themselves. Once at either end and once in the middle. This makes the edges look a little fluted.

Once all the wrappers have been filled, place in a steamer rack that has been lined with parchment paper. I punch holes in the paper, but you could easily cut the paper into multiple pieces and rest the dumplings on the pieces. This allows the steam to the rack easily.

Place the rack over boiling water. Do not let the water run dry.

Steam for about 15 minutes or until the wrapper is tender.

Serve with your choice of dipping sauce.

Enjoy!



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