Dumplings from a freezer bag are notoriously mysterious in terms of their ingredients. That's why it's particularly satisfying -- and frankly, pretty fun -- to make your own from scratch.
You will need
- 1 tablespoon vegetable oil
- 1/2 tablespoon toasted sesame oil
- 100 g mixed mushrooms (shiitake, brown, white, or wood ear), finely diced
- 100 g wombok (Chinese cabbage), finely sliced
- 100 g firm tofu, drained and finely diced
- 1/4 cup chives, finely sliced
- 3 cloves garlic, finely grated
- 20 grams fresh ginger, finely grated
- 2 teaspoons tamari
- 2 teaspoons sake
- Pinch of salt & pepper, to season
- 25 egg-free gyoza wrappers
- Vegetable oil, to fry (or peanut oil)
- 1/4 cup Chinese black vinegar
- 2 tablespoons tamari
- 2 tablespoons water
- 2 teaspoons sesame oil
- 1 red chilli, finely diced
35 mins to prep
25 mins to cook
Place the oils in a frying pan over medium heat. Add the mushrooms and cabbage and sauté for 1-2 minutes. Remove from heat and combine in a bowl with all the remaining ingredients (except the wrappers and frying oil).
Place a tablespoon of filling on a gyoza wrapper and lightly brush half the edge with water. Fold the dry half over the wet side and pinch them together, making 5 or 6 pleats to seal the pouch. Continue with the remaining filling and wrappers.
To cook, place 2 tablespoons of oil in a frying pan over medium to high heat. Add the gyoza to the pan, and working in batches, fry on one side for 2-2.5 minutes until golden brown. Then add 3 tablespoons of water to the pan, cover with a lid and steam for 2-3 minutes, or until the water has evaporated. Continue to cook the remaining gyoza this way, adding more oil as required.
For dipping sauce, combine all ingredients, whisk, and pour into a serving dish.
Serve gyozas hot with dipping sauce on the side.