50 gyoza | 10 mins prep | 30 mins together
WHAT YOU NEED
700g of mushrooms
2 inches of ginger
1 lemongrass stick
1 red chili
25g Thai basil
1 tablespoon soya sauce
3 tablespoons sesame oil
¼ cup of water
2 tablespoons of soya sauce
½ chopped chili
1 teaspoon sriracha
1 tablespoon of mirin
1 teaspoon of sugar
In a magi-mix pulse mushrooms, ginger, lemongrass, chili, coriander and Thai basil together until cut into small chunks (not pureed).
Add into a frying pan with 1 tbs sesame oil and soya sauce (to taste) cook for 10 mins or so until the mushroom mix has become nearly dry.
Cool (put into the fridge/ freezer is not much time).
Get a bowl with cold water in it. Hold the gyoza flat in your left hand (I’m right handed) with your index finger wet with water, and go around the edge of the circular gyoza.
Put a teaspoon of mix in the middle, fold over the gyoza. With the top side of the gyoza ‘crimp to the left’ 5/6 times to make the folds, but leave the underside flat. Once you have done one, it is super easy and relaxing.
In the now clean frying pan, add some sesame oil, alowe to get hot, add the gyoza’s flat part, let them get colour, then add water and a lid, and let them steam for 5/10mins.
Add together and pour over with some coriander on top of the gyozas.