If this recipe yields more dumplings than you can eat in one sitting, cook them all and then store the extra ones in the freezer. Fully cooked dumplings freeze well and can be microwaved straight from the freezer for an anytime snack. To cook frozen dumplings, place the desired amount on a microwave-safe plate. Cover with a paper towel and cook on high for about 45 seconds to 1 minute.
Prep Time: 20 minutes
Cook Time: 5 minutes per batch
Makes about 30 gyoza
Gyoza Dipping Sauce:
¾ cup (185 ml) soy sauce
4 tablespoons rice vinegar
1 teaspoon dark sesame oil
1 teaspoon sesame seeds
2 green onions (scallions) sliced
1 teaspoon red pepper flakes
4 tablespoons oil (more if needed)
½ lb (250 g) shiitake mushrooms
½ lb (250 g) spinach
½ lb (250 g) cabbage, finely chopped
2 teaspoons minced garlic
2 teaspoons grated fresh ginger
2 green onions (scallions), sliced
3 tablespoons soy sauce
1 teaspoon salt
2 teaspoons dark sesame oil
About 30 gyoza wrappers
1 tablespoon potato starch or cornstarch (corn flour), dissolved in 2 tablespoons water
Prepare the Gyoza Dipping Sauce: Stir together the soy sauce, rice vinegar, sesame oil, sesame seeds, green onions and red pepper flakes. Set aside at room temperature.
Heat 2 tablespoons of the cooking oil in a skillet over medium heat. Sauté the shiitake mushrooms and spinach until mushrooms are soft, about 5 minutes. Allow to cool.
Place the shiitake mushroom and spinach mixture, cabbage, garlic, fresh ginger, green onions, soy sauce, salt and dark sesame oil in a food processor. Pulse several times and then process into a thick paste-like mixture.
Working with 6 gyoza wrappers at a time, place 1 teaspoon of the mushroom mixture in the center of each wrapper. Dip a finger in the potato starch mix and wet the outer rims of the wrappers.
Fold the edges over to form half-moon shapes and press tightly to seal. Set aside and cover with a damp towel. Repeat in batches of 6 with the remaining mixture.
Heat just enough of the remaining oil to coat the bottom of the bottom of a skillet with a fitted lid. Place 5 or 6 dumplings in the pan and allow to sear until the bottom becomes brown and crisp, about 1½ minutes. Using the lid to shield yourself from oil spattering, pour ¼ cup (65 ml) water into the skillet. Cover quickly. Cook the dumplings at least 3 minutes or until the water is almost gone.
Remove the dumplings from the skillet with a spatula. Rinse and dry the skillet and repeat the steps for cooking with the remaining dumplings.
Serve warm with Gyoza Dipping Sauce.
Omit the shiitake mushrooms, spinach, cabbage, garlic and ginger. Drain 1 lb (500 g) of kimchi. Place in a food processor with 4 tablespoons tomato paste. Add the green onions, soy sauce, salt and dark sesame oil. Pulse several times, then process for 30 seconds. Follow the method given above for assembling then cooking the dumplings. Serve warm with Gyoza Dipping Sauce.
Make the dipping sauce.
Sauté the spinach and mushrooms until soft.
Process ingredients into a thick paste.
Work with no more than 6 wrappers at a time.
Place 1 tablespoon of filling in center of wrapper.
Seal the edges with slurry before crimping.
Sear dumplings until lightly browned.
Add ¼ cup (65 ml) water to skillet and cover.