Name: Smoky Mushroom Gyoza
Prep time: 27 min
Cook time: 62 min
Total time: 90 min
Yield: 40 servings
Ingredients: 300 g cremini mushrooms (chestnut); 150 g shiitake mushrooms (fresh); 225 g smoked tofu (pressed); 1 tbsp vegetable oil (for sautéing); 8 null spring onions (white and light green parts, sliced small); 4 null garlic cloves (diced small); 1 tbsp ginger (grated, adjust to taste); 35 ml soy sauce (or tamari); 10 ml rice vinegar; 1 tsp sugar; 10 ml toasted sesame oil; null null chili paste (to taste (optional)); 1 tbsp cornstarch; 60 ml water (for cornstarch slurry (0.25 cup)); 40 null gyoza skins (approx. 40); null null water (for sealing dumplings); 2 tbsp soy sauce (for dipping, mixed with rice vinegar and chili/sesame oil); 1 tsp rice vinegar (for dipping, mixed with soy sauce and chili/sesame oil); 1 tsp chili oil (toasted sesame oil (optional), for dipping); null pinch sugar (for dipping sauce)

Instructions

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1

Clean the cremini mushrooms (300 g) and shiitake mushrooms (150 g), chop into thick slices, then pulse in a food processor until finely chopped. Empty the food processor and repeat with the pressed smoked tofu (225 g).
2

Preheat a medium/large pan over low-medium heat. Add the chopped [cremini mushrooms] and [shiitake mushrooms] in two batches. Cook, stirring occasionally, until dark brown and all excess water cooks out. Remove mushrooms and clean the pan.
3

Return the pan to the stove, add vegetable oil (1 tbsp). Sauté white and light green parts of the onions (8 spring) for a few minutes until soft. Add cloves (4 garlic) and ginger (1 tbsp). Sauté for a few more minutes, until all aromatics are softened and fragrant.
4

Add the minced [smoked tofu] and precooked mushrooms. Season with soy sauce (35 ml), sugar (1 tsp), rice vinegar (10 ml), toasted sesame oil (10 ml), and [chili paste] to taste. Stir well to combine.
5

Dilute cornstarch (1 tbsp) in water (60 ml) to create a slurry. Add this slurry to the filling. Allow the filling to cook for further minutes (2) to activate the starch. Switch the heat off and let the filling cool completely.
6

Grab a small bowl with [water], line a baking tray with a piece of paper and a clean tea towel.
7

Place a [gyoza skin] in your palm. Place filling (1.5 tsp) in the middle. Dip your finger in the bowl with [water] and wet the perimeter of the [gyoza skin]. Seal the dough above the filling, either by pressing the two pieces together or crimping decoratively.
8

Preheat the oven to 150°C / 300°F. Preheat a small pan (20 cm / 8 inch dia) with a lid over low-medium heat. Add about vegetable oil (1 tsp). Arrange 10 or so [gyoza skins] on the pan. Allow them to cook, undisturbed, for about [2-3 minutes].
9

Once the bottoms are nicely browned, add about water (150 ml) to the pan and cover with a lid. Steam the [gyoza skins] for about minutes (10). Take the lid off and add another vegetable oil (1 tsp) to the pan. Continue cooking for [2-3 minutes] for all excess moisture to evaporate and the bottoms to crisp up again. Gently remove with a spatula and place in the preheated oven while you cook the rest.
10

Divide gyoza between plates. Serve with a small serving of soy sauce (2 tbsp) mixed with rice vinegar (1 tsp) and chili oil (1 tsp) or toasted sesame oil (1 tsp) and a [pinch sugar].