Shiitake Mushroom and Ginger Gyoza
This recipe comes from my Japanese grandmother, so naturally, all of the measurements are very loose. Best made and enjoyed with friends or family. (Photo source: Miya Lohmeier)
| Yield: 4 servings | Time: 2 hours |
Ingredients
8 oz firm tofu
1 cup finely minced Napa or green cabbage
1/2 cup finely minced shiitake mushrooms
1/2 cup finely minced scallions
2 inch piece of ginger, grated
6 cloves garlic, crushed
Soy sauce
Sesame oil
1 egg, beaten (optional)
1 package of pre-made gyoza wrappers
Water
Vegetable oil
Rice vinegar
Hot sesame oil
Preparation
Place tofu between two towels, then place a weight (like a heavy cutting board) on top and press out the excess water. Set aside to drain while you mince the cabbage, shiitake mushrooms, and scallions.
In a large mixing bowl, combine the minced cabbage, shiitake, scallions, ginger, and garlic. Mix with hands.
Crumble up the pressed tofu and add it to the mixture. Give the bowl a generous drizzle of soy sauce and sesame oil.
Thoroughly knead the ingredients with your hands, squeezing to ensure a smoother consistency. If the mixture does not stick together, you can opt to add in a small amount of beaten egg.
To make gyoza, drop a teaspoon-sized scoop of filling in the center of a gyoza wrapper. Use your finger to trace halfway around the circumference of the wrapper with water. Fold the wrapper together like a taco, then pinch one corner together while folding pleats along the seam. Repeat for the rest, placing each finished dumpling on a baking sheet. (This is when you’ll really want extra help!)
In batches, fry the gyoza in a pan with neutral oil until the bottoms are a rich caramel brown, 2-5 minutes. Then add 1/4 cup of water to the pan—quickly followed by the pan’s lid. Let the gyoza steam for another few minutes, until most of the water has evaporated.
Serve gyoza hot with a simple dipping sauce made of equal parts soy sauce and rice vinegar, and a few drops of hot sesame oil.
Zero-waste tips
You may find yourself with extra filling, but don’t toss it. The mixture tastes pretty good fried and mixed with rice.
Any extra uncooked gyoza can be frozen, so you always have the option of enjoying it again later.