Name: Mushroom gyoza with frizzled enoki mushrooms
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4-6
Ingredients: 30 round gyoza skins; Vegetable oil, for shallow-frying; 100 gm enoki mushroom or chestnut mushrooms, separated; Chilli oil and micro herbs, to serve; Gyoza filling; 100 gm Chinese cabbage, cut into 5mm dice; 125 gm bean sprouts, finely sliced; 40 gm dried shiitake mushrooms, softened in water 2hr, drained and finely diced; 25 gm (¼ cup) garlic chives, thinly sliced; 1 spring onion, thinly sliced; 1½ tbsp tapioca starch; 1 tbsp kombu tsuyu (see note), to serve; 2 tsp finely minced ginger; 2 tsp soy sauce; 2 tsp sesame oil; ¼ tsp ground white pepper; Citrus ponzu; 80 ml (⅓ cup) Japanese rice vinegar (see note); 2 tbsp soy sauce; 3 tsp lemon juice; 1 tbsp finely sliced spring onion

Crisp-bottomed dumplings are always worth the effort, especially when the filling is packed with umami-rich mushrooms, garlic chives and sesame. These vegetarian gyoza are steamed until tender, then pan-fried for a golden crunch and topped with frizzled enoki mushrooms for extra texture. Serve with a sharp citrus ponzu and chilli oil for dipping.

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Ingredients

30 round gyoza skins

Vegetable oil, for shallow-frying

100 gm enoki mushroom or chestnut mushrooms, separated

Chilli oil and micro herbs, to serve

Gyoza filling

100 gm Chinese cabbage, cut into 5mm dice

125 gm bean sprouts, finely sliced

40 gm dried shiitake mushrooms, softened in water 2hr, drained and finely diced

25 gm (¼ cup) garlic chives, thinly sliced

1 spring onion, thinly sliced

1½ tbsp tapioca starch

1 tbsp kombu tsuyu (see note), to serve

2 tsp finely minced ginger

2 tsp soy sauce

2 tsp sesame oil

¼ tsp ground white pepper

Citrus ponzu

80 ml (⅓ cup) Japanese rice vinegar (see note)

2 tbsp soy sauce

3 tsp lemon juice

1 tbsp finely sliced spring onion

Method

For gyoza filling, blanch cabbage and sprouts in boiling water until just wilted (20-30 seconds), then refresh in iced water, strain and drain well. Combine cabbage and sprouts with remaining ingredients and ¼ tsp fine salt in a bowl.

To shape gyoza, hold a wrapper in the palm of your hand. Place slightly less than 1 tbsp filling in the centre, wet lightly around the outside of wrapper then fold in half. Using your thumb and index finger, pinch in the middle, then make 3 pleats to the left and 3 pleats to the right to seal. Place on small squares of baking paper.

For citrus ponzu, combine ingredients in a bowl.

Steam gyoza, in batches, in a steamer over a wok of simmering water (5-6 minutes).

Meanwhile, heat a little oil in a large frying pan over medium-high heat; fry fresh mushrooms, turning until golden (1-2 minutes), on paper towel.

Add more oil if necessary to the frying pan and heat over medium-high heat, in batches, fry one side of dumplings until crisp (2-4 minutes). Serve gyoza with mushrooms, ponzu, chilli oil and scattered with micro herbs.

Recipe by Clare Maguire Chef and Home Economist

Clare is a classically trained chef. After working in some of London’s best restaurants, including Ottolenghi, and with several years of private cheffing in Europe under her belt, she moved into recipe writing and developing. After making the move to sunnier Sydney a few years ago, she regularly contributes to various publications and has worked on over 15 cookbooks. She loves exploring food markets wherever she goes and still heads to Europe for a few months each summer to private chef. She is passionate about cooking with fresh, vibrant and sustainable ingredients and takes inspiration for recipes from her travels. Clare is always up for a pastry crawl to find the best viennoiserie going.

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