Japanese Gyoza
Dumplings with Mushroom and Tofu filling
Servings: 2
Adjust servings here:
Ingredients
- 125 ml mushrooms
- 20 gyoza wrappers
- 2 tbsp oyster sauce or use mushroom sauce*
- 150 grams tofu
- a bit ginger
- 1/4 chili
- 1 garlic
- a bit mixed pepper
- oil use sesame or sunflower oil
- 1/2 tsp soy sauce
- a bit cilantro aka coriander
- a bit black & white sesame seeds
Instructions
- Chop the mushrooms and tofu. You can either dice them with a knife or use a box grater.
- Heat a frying pan over medium-high heat. Add oil.
- Grate the garlic into the frying pan, then add the ginger and chili pepper. Fry for a bit, then add the pepper.
- Add the chopped mushrooms and tofu to the pan and sauté for a few minutes. Add the soy sauce and oyster sauce and cook for a few more minutes. Turn off the heat and set aside to cool down.
- Lay the gyoza wrappers on a chopping board and set a small cup of water nearby. Wet the edges of each wrapper, add a teaspoon of filling and fold the bottom of the gyoza to the top. Make 3 pleats on each side (see video starting at 2:30), pressing all pleats well. Fold all the gyozas.
- Heat a frying pan over medium-high heat. Add a bit of oil to the pan. Place the gyoza in the pan one by one. Fry until golden brown. Turn with chopsticks or use a spatula.
- Add boiled water to the pan (about 1cm / 0.5 inch deep) and let it steam for 2 minutes. Turn the gyoza and steam for a few more seconds.
- Add the gyozas to a plate. Add mushrooms sauce, chopped cilantro and a few sesame seeds.
Notes
*By substituting mushroom sauce for oyster sauce, you make this recipe both vegan and vegetarian-friendly.