Go for gold with mushroom & chive gyoza
Glued to the Olympics? Watching other people play sport while you yell “caaaarn Aussie!” at the TV can sure work up an appetite, so we’ve got the perfect Japanese snack to keep you going. If you’re worried about missing anything interesting while you’re making them, just whip them up while the race walking is on. Those guys will be going for ages.
Gyoza – crescent-shaped, pastry-wrapped dumplings filled with meat and/or vegies – are the Japanese version of jiaozi, or Chinese potstickers. Jiaozi originated in China almost two thousand years ago, while gyoza is its more recently introduced culinary cousin that’s now hugely popular in Japan. Japanese soldiers stationed in China during WWII really got into jiaozi while they were there and brought the idea back home with them, with locals soon taking the concept and running with it, adding a Japanese spin. While the two are basically the same in theory (and therefore both delicious), gyoza tends to have a thinner wrapper and more finely-chopped fillings than jiaozi, and is also slightly smaller.
Ready to give gyoza a red hot go? Try this recipe for mushroom and chive gyoza. It’s perfect for snacking on while you’re cheering on the Australian Olympic team.
Mushroom and chive gyoza
For the gyoza:
300g mushrooms, finely diced
1½ tbsp ginger, minced
1 garlic clove, minced
200g wombok cabbage, finely diced
1 tsp tamari sauce
½ bunch Asian chives, finally chopped
25 gyoza wrappers (gow gee pastry)
Vegetable oil for cooking
For the dipping sauce:
1 garlic clove, minced
1 tsp ginger, minced
¼ cup rice wine vinegar
½ tbsp sesame oil
1 tbsp tamari sauce or soy sauce
1 tbsp honey
1 small chilli, finely sliced
1 tbsp Asian shallots, thinly sliced
1 tsp toasted sesame seeds
1. Combine dipping sauce ingredients into a jar, shake well. Set aside until it’s time to serve.
2. To make the gyoza, heat a drizzle of vegetable oil in a wok or large heavy base frypan with high sides on medium heat. Add ginger and garlic, sauté for a couple of minutes, then add the mushrooms. Cook until the mushrooms turn a golden-brown colour.
3. Add wombok cabbage, stir through. After 1 minute, or once cabbage has wilted down and turned translucent, add 1 tsp tamari or soy sauce. Allow to simmer for a further 2 minutes.
3. Turn off the heat, add the Asian chives and stir through.
4. Transfer the gyoza mixture to a sieve to drain off any excess liquid while it cools down.
5. Once the mix has completely cooled, the gyoza can be wrapped. Place about one and a half teaspoons (depending on how big your wrappers are) of mixture into the centre of each wrapper. Brush the edge of the wrapper with water, then fold over the wrap so it looks like a half-moon shape. Gently press wrapper seams together along the joined seam. Set aside while the rest are made. Lay a tea towel over the top to stop them from drying out.
6. Heat up a heavy base fry pan to medium-high heat. Add a good drizzle of vegetable oil and place gyozas bottom-side down (so the seam is at the top). Allow to fry for a few minutes until the base of the pastry is a golden-brown colour. Add a splash of water to the pan (stand back to prevent it spraying back on you) and place a lid on to steam them for a couple of minutes. Once the pastry has changed to a transparent colour and all the water has evaporated, gently remove from the pan. Set aside while the remainder are cooked.
7. Serve the gyoza on a platter with the dipping sauce in a small bowl to the side. Sprinkle toasted sesame seeds and freshly sliced Asian shallots over the top.