Mushi-Gyoza (Steamed Gyoza)
PREP TIME
1 hour 30 minutes
COOK TIME
20 minutes
MAKES
approximately 50 dumplings
Ingredients
1 pound
ground pork
1 cup
dried shitake mushrooms, rehydrated and chopped fine
1 tablespoon
green onion, chopped fine
1 tablespoon
ginger, grated
2
cloves garlic, crushed
2 teaspoons
corn starch
1 teaspoon
salt
1 teaspoon
sugar
1 tablespoon
mirin
1 tablespoon
soy sauce
3 tablespoons
canola oil
1 tablespoon
sesame oil
50
round gyoza wrappers
3/4 cup
soy sauce
1/3 cup
vinegar
1 tablespoon
sesame oil
2
Thai chili peppers, chopped with seeds
Ingredients
- Mix all of the ingredients for the filling together. Refrigerate for one hour.
- To assemble the gyoza, place 1 rounded teaspoon of filling in the center of the wrapper. Dip your index finger in water and wet the edge of the wrapper. Fold the wrapper in half and seal the edge. Starting from one end and working your way to the other end, pleat the gyoza about 4-5 times. Set gyoza on a sheet pan lined with wax paper or a Silpat mat. At this point, the gyoza can be frozen. Make sure they are placed in the freezer so that none of the dumplings are touching each other. Once frozen, you can place them in a ziplock bag and pull them out when you are ready to steam them.
- To steam the gyoza, place a wok filled about halfway with water over high heat and bring to a boil. Once boiling, lower the heat to simmer. Spray a bamboo steamer basket with non-stick cooking spray and fill each layer with the dumplings. Make sure that they are not touching and that the steam can circulate around each dumpling. Put the lid on the steamer basket and steam for 12-15 minutes. Steam frozen gyoza for 16-20 minutes.
- Serve with the dipping sauce.
