Ingredients
- 30 grams Kiriboshi daikon (dried)
- 50 grams Chinese garlic chives
- 50 grams Shiitake mushrooms
- 30 grams Japanese leek
- 1 tbsp or less Juice from the grated ginger
- 1 Pepper
- 100 ml Water
- 50 ml Sake
- 1 tbsp Oyster sauce
- 1 dash Weipa
- 1/4 tsp Fish sauce
- 200 ml Hot water
- 1 tsp Plain flour
- 1 tsp Katakuriko
- 1 look at the steps Sesame oil (for stir-frying the filling ingredients and pan-frying gyoza)
- 1 Vegetable oil
- 20 Gyoza dumpling skins
Instructions
- Soak the kiriboshi daikon in water for 5 minutes to rehydrate.
- Cut the kiriboshi daikon into 5-mm pieces.
- Cut the shiitake mushrooms into 5-mm-dices.
- Chop the Japanese leek into slightly smaller dices.
- Grate the ginger and keep only the juice.
- Heat 2 tablespoons of sesame oil in a frying pan and add the kiriboshi daikon and shiitake mushrooms and fry for 2 to 3 minutes.
- Add the seasonings and fry until the excess moisture has evaporated.
- After the moisture has evaporated, (do not allow the mixture to get too dry) add the ginger juice, Japanese leek and Chinese garlic chives.
- Season with pepper and stir gently.
- Turn off the heat.
- Leave to cool.
- After cooling, wrap the gyoza dumpling skins around the filling.
- The filling will reduce in size when it is cooked, so use much more filling than for a normal gyoza.
- Otherwise the end product will be too flat.
- Prepare the water mixture used to finish pan-frying the gyoza.
- Dissolve the plain flour and katakuriko with a tiny amount of water (not listed) to make a paste.
- Stir in the hot water to the paste.
- Heat the frying pan really well first and add the vegetable oil.
- Swirl the frying pan and allow the oil to completely coat the frying pan.
- Arrange the gyoza and fry over a medium heat.
- After the bottom of the gyoza has browned, add the prepared water mixture (I use 100 ml or less of the water mixture at a time).
- Cover with a lid and cook until all the water has evaporated.
- Uncover the lid and pour in the sesame oil.
- Fry further until the bottom of the gyoza is very crispy.
- After that, transfer the gyoza onto a serving plate and serve immediately.
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