Makes 24 Gyoza Dumplings
INGREDIENTS:
GYOZA FILLING:
8 Shiitake Mushrooms (finely diced)
2 Shallots (finely chopped)
15g Ginger (minced/finely grated)
1/2 Bunch Coriander Root Only (finely chopped)
2 Cloves Garlic (minced/finely grated)
1 Red Chilli (finely diced)
2 Cups Cabbage & Carrot (shredded/grated)
1 TBLS Tamari
1 tsp. Shaoxing Wine
1/2 TBLS of Sesame Oil
250g Wonton Wrappers
TO SERVE:
Salted Edamame Beans
METHOD:
Combine all ingredients in a large mixing bowl, and mix through until thoroughly combined.
Depending on which wrappers you purchase, (circular are better for gyoza), they may come together and look slightly different.
Scoop a teaspoon size of the mixture into the center of each gyoza/wonton wrapper.
Wet your fingertips and run them along the edges of the wonton wrapper, fold the wrapper in half over the filling and pinch it in the center with your fingertips (but don’t seal just yet!)
Using your thumb and index finger, start making a pleat about once every ¼ of the way from the center to the right, press the folded pleat tightly against the back part of the wrapper using your thumb and index finger. After 3-4 pleats, start working towards the left side. Alternatively, you can create your own way of wrapping them. There are no rules!
Repeat this until mixture is used up, store in a long airtight container, in a single layer, and store in the freezer.
To cook: Allow Gyoza to thaw completely, before separating. Gyoza can be steamed or fried off in a pan of coconut/olive oil – I personally like pan frying mine!