Shiitake Mushroom Gyoza

• Produce

  • 900 g Chinese cabbage
  • 2 tsp Garlic
  • 2 tsp Ginger
  • 150 g Shiitake mushrooms, dried
  • 3 stalks Spring onion
  • 1 tbsp Spring onion

• Refrigerated

  • 450 g Tofu, firm

• Canned Goods

  • 1/4 cup Mushroom stock

• Condiments

  • 1 tbsp Mirin
  • 2 tbsp Miso, heaped
  • 3 tbsp Miso

• Baking & Spices

  • 1 cup Cooking salt
  • 1 tbsp Potato/corn starch
  • 1 2/3 tbsp Sugar

• Oils & Vinegars

  • 1 tbsp Rice vinegar
  • 3 1/3 tbsp Sesame oil

• Bread & Baked Goods

  • 3 kg Wheat flour white gyoza wrappers

• Beer, Wine & Liquor

  • 3 tbsp Cooking sake

Found on teafortammi.com

Description

Ingredients

• 150g dried shiitake mushrooms*, rehydrated (or mushrooms strained from mushroom ramen broth)
• 900g chinese cabbage
• 1 cup cooking salt
• 450g firm tofu
• 3 stalks spring onion
• 2 tbsp miso (heaped)
• 1 tsp chopped/grated ginger
• 1 tsp chopped garlic
• 3 tbsp sesame oil
• 1 tbsp sugar
• 1 tbsp potato/corn starch
• 3 kg wheat flour white gyoza wrappers
• 3 tbsp miso
• 1/4 cup mushroom stock*
• 1 tsp sesame oil
• 1 tsp chopped garlic
• 1 tsp ginger
• 1 tbsp chopped spring onion (white bits only)
• 2 tsp sugar
• 3 tbsp cooking sake
• 1 tbsp mirin
• 1 tbsp rice vinegar

Directions

• Chop the chinese cabbage into a 1cm dice and place into a large bowl. Add the salt to the cabbage, and barely cover with room temperature water. Leave for 1.5 hours for the salt to break down the cabbage. Strain the cabbage and squeeze out excess water. Add to bowl, with crumbled tofu, chopped spring onion, and rest of ingredients, except wrappers. Mix thoroughly. Place 1 heaped teaspoon of filling into each wrapper and seal with desired method. Place wrapped gyozas onto tray dusted with potato starch, or corn starch. If freezing, freeze in single layers on a tray, before transferring to ziptop bags or freezer proof containers. Label with date and store for up to three months. If frying, heat up 1 tbsp of oil in a deep (preferably nonstick) frypan with a lid. Put a kettle of water on to boil. Place gyozas into pan in a single layer, and fry over medium heat for 2 minutes, or until base is lightly browned. Pour recently boiled water into the pan, till the gyozas are 3/4 covered with water, and cover pan with lid, Cook over medium/high heat till water has completely evaporated. Keep frying for another couple of minutes, till the bottoms are crispy and browned.
• Lightly sauté the ginger, spring onion, and garlic in the sesame oil. Add the rest of the ingredients, mix and bring to the boil. Let cool before serving.