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Ingredients
Method
- 24 round gyoza wrappers (check label for vegan)
- 200g shiitake mushrooms, finely diced
- 100g edamame, thawed and roughly crushed
- 1 cup wombok, finely shredded
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, finely grated
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 2 tbsp vegetable oil, for frying
- For the Dipping sauce
- 3 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 1 tsp chilli oil
- Salt the wombok lightly, rest 10 minutes, then squeeze out excess moisture. Combine with mushrooms, edamame, garlic, ginger, soy sauce and sesame oil. Mix well.
- Place a teaspoon of filling in the centre of each wrapper. Fold and pleat to seal. Heat vegetable oil in a non-stick pan over medium-high heat. Fry dumplings flat-side down for 2 minutes until golden.
- Add 3 tbsp water to the pan, cover immediately and steam for 4 minutes. Remove lid and cook until water evaporates. Serve hot with dipping sauce.
50 mins
4 serving
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