Pan fried Shiitake Mushroom and Button Mushroom Dumplings/ Dimsums/ Potstickers - SO full of flavour and so easy to make.
As I slowly step back in the online world after a long blogging break, I surprise myself as I prepare my editorial calendar: 7 out of 10 recipes that I post in the month are ASIAN!!! How on earth?
But then again, all my popular blog posts are indeed the ones inspired by asian flavours, my number 1 popular recipe is still chicken gyozas that I posted in 2018 --> Most shared on Pinterest and Number THREE recipe on google search - YAYIE!!!
Today I bring you another favourite recipe of mine: Mushroom Gyozas or would you like to call them potstickers or pan fried dumplings/ dimsums? You get the idea, right.... ??
In my recipe post of soupy Thai red curry rice noodles, I express my love for shiitake mushrooms and how happy it made me when I discovered them in INA market in New Delhi at a very affordable price 😀 I love using them for any simple week night meal or just adding them to noodles - lately obsessed with the idea of adding them to soups - totally inspired to create more soup recipes for the blog.
I used a mix of shiitake and button mushrooms for this recipe --> sautéed them with some onion and garlic and added soy, sriracha and my favourite: sesame oil to the filling --> wrapped them up in pretty gyoza sheets --> pan fried, --> then steamed and voila, they are ready!
Scroll down for full recipe for these yummy Mushroom Gyozas (potstickers/ pan fried dumplings/ dimsums)
Similar recipes from the blog that you might like:
- chicken gyozas
- pan fried noodles with chilli garlic vegetables
- soupy Thai red curry rice noodles
- summer spring rolls with peanut butter dipping sauce
- crispy orange chicken
- classic Thai red curry
- cream cheese wontons
Mushroom Gyozas (Pan fried dumplings/ potstickers/ dimsums)
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 16 1x
- Category: Appetizer
Description
Pan fried Shiitake Mushroom and Button Mushroom Dumplings/ Dimsums/ Potstickers - SO full of flavour and so easy to make.
Ingredients
- 130 grams Shiitake Mushrooms (see notes)
- 130 grams Regular Button Mushrooms (finely chopped)
- 1 tbsp Garlic (finely chopped)
- 1/4 cup Onion (finely chopped)
- 1 tbsp Sesame Oil
- 1 tbsp Soy Sauce (light)
- 1 tbsp Hot Chilli Sauce (I used Sriracha)
- Water
- 16 Gyoza Wrappers
- 5-6 tbsp Oil
- 1/4 cup Spring Onion ((green part))
Instructions
- Finely chop the mushrooms and keep aside.
- In a pan, heat some oil over medium heat and add onion and garlic to it. Let cook until fragrant and light brown colour.
- Add the chopped mushrooms and cook for about 4-5 minutes stirring consistently.
- Add the sauces, salt and pepper and let the mushrooms caramelise within the sauce. Add the spring onion and cook for about 1 more minute.
- Take the filling off the flame and keep aside to cool for about 10 minutes.
- Separate the gyoza sheets and place them under a kitchen towel. Carefully put some water with your finger tip only on the edges of the wrapper. Add about 1 1/2 tsp of the mushroom filling and fold carefully.
- Flatten the filled up gyoza wrapper and keep aside covered with a kitchen towel to prevent from drying. Repeat this for the remaining 15 wrappers.
- Once all the gyozas are shaped, heat some oil in a pan and add about 6 gyozas. Let cook on medium heat for about 2-3 minutes until the bottom is golden brown in colour.
- As soon as the gyozas attain the golden brown colour, add 1/3 cup of water and cover the pan with a lid and let cook for about 6-8 minutes. Check in between and after. If more water is needed, add about 2-3 tablespoons of water and cook further for 2-3 minutes.
- Once cooked, transfer the gyozas to a serving plate and serve with dipping sauce of your choice.
Notes
For this recipe, I used dried shiitake mushrooms, around 25 grams. Before using them in the recipe, I poured some boiling hot water over the dried shiitake and let them sit covered for around 20 minutes, after which they become almost 5 times their size. Squeeze out the excess water and chop them finely to use in this recipe.
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