Description
Pan fried Shiitake Mushroom and Button Mushroom Dumplings/ Dimsums/ Potstickers - SO full of flavour and so easy to make.
Ingredients
Scale
- 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.
