SERVES 2-4
INGREDIENTS:
½ bunch asparagus, tough ends removed (cut into bit sized pieces)
1 cup of frozen peas
120g of baby spinach
1 Green chilli, seeds removed (diced fine)
1 Shallot (diced fine)
2 tsp. Fresh ginger (grated)
Zest of half a lemon
6 Shiitake Mushrooms (diced fine)
Cabbage (diced fine)
1 TBLS Tamari
1 tsp. Sesame Oil
Salt & Pepper (to taste)
24-30 Wonton Wrappers
METHOD:
Fill a bowl with cold water and ice and set aside.
Bring a pot of salted water to the boil, and add the asparagus.
Bring the water back to a boil, remove the asparagus with a slotted spoon and place into the cold-water bowl, leave it to sit for a minute and then transfer to a plate lined with paper towel to absorb moisture.
Add the peas to the pot and bring to the boil, remove with slotted spoon and repeat the cold-water process.
Do the same with the spinach, however ensure you wring out the spinach with your hands to ensure all the excess liquid is removed.
Transfer all the veggies into a small food processor or bullet blender and blitz till combined.
In a large mixing bowl combine the cabbage, shitake, shallots, ginger, chilli, lemon, sesame oil, and tamari. Pour blitzed greens into the bowl and mix to combine.
Place a tea towel on your working bench and lay out individual wrappers. Take about a tsp. of the mixture and spoon into the centre of each wrapper.
Fill a glass of water, and use to wet your finger tips, run wet fingertips along the edges of the wrapper, and either bring all 4 corners together at the centre and twist until wonton is sealed (wonton option), or fold one corner across diagonally to create a triangular shaped gyoza, press the edges to seal.
Either place in an airtight container and store in freezer or cook straight away.
For wontons, place in a steamer to cook.
For gyoza, heat sesame oil in a non-stick frying pan and fry all 3 sides of the gyoza, remove from pan and transfer to paper towel to remove excess oil or moisture.
Serve with Tamari, Sriracha, or Sweet Chilli Sauce