Japanese Mushroom Gyoza
Dumplings filled with Mushrooms and Smoked Tofu
Servings: 2
Adjust servings here:
Ingredients
- 125 grams brown mushrooms aka champignons
- 20 gyoza wrappers
- 2 tbsp oyster sauce or use mushroom sauce
- 90 grams smoked tofu or use regular tofu
- a bit ginger
- 1/4 tsp chili
- 1 clove garlic
- a bit mixed pepper
- oil
- 1 tsp soy sauce
OPTIONAL
- seaweed salad
- a bit black & white sesame seeds or furikake
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.
- Add the chopped mushrooms and tofu to the pan and sauté for a few minutes. Add the soy sauce and oyster sauce.
- Grate the garlic and ginger, then add both to the pan and mix it all together. 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), press 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.
- Add the gyozas to a plate. Add oyster sauce, seaweed salad and top with furikake or sesame seeds.