These are one of my favourite things to eat when I go to Wagamama and since we are all at home I decided to try and make them myself. With a lovely mushroom filling these were a delight to eat.
Makes 24 gyoza.
Ingredients
oil of choice
cornflour to dust your worktop
large cookie cutter
For the Filling
400g chestnut mushrooms, roughly chopped
4 large spring onions, finely chopped
2 garlic cloves, grated
1″ fresh ginger, grated
2 tbsp sesame seed oil
1 tsp light soy sauce
1 tsp chilli garlic sauce/oil
1 tsp miso paste
For the Dough
240g bread flour/strong white flour
½ tsp salt
140ml boiling water
Method
– To make the dough place the flour and salt in a large bowl. Pour the water in slowly whilst you mix with some chopsticks.
– Once the dough comes together transfer it to a stand mixer with the dough hook attachment and knead it for 8-10 minutes. The dough should be smooth and elastic.
– Place the dough onto your worktop and roll it in to a cylinder. Cover it in cling film and let it rest for 30 minutes.
– Place the mushrooms, spring onions, garlic, and ginger in a large bowl, and mix.
– Add 2-3 tbsp of oil to a hot pan with the sesame seed oil. Add the vegetables and cook on high heat for 8 minutes until everything has softened.
– Add the soy sauce, chilli garlic sauce, and miso paste. Mix well. Take it off the heat and let it cool down completely.
– Lightly dust your work surface with cornflour. Take one half of the dough and divide it into 12 portions.
– Take one portion and with a rolling pin, roll it out into a hand-sized disc. Then, use a large cookie cutter to cut the dough into a perfect circle. Lightly coat the circle with flour and set aside. Repeat the process with the rest of the dough.
– Grab a small bowl of water. Take one circle and add 1 tbsp of the filling to the centre. Use your finger to lightly coat the edges with water. Fold the circle in half and pinch the sides together to seal. To pleat like they do at Wagamama’s, watch the video below. Repeat the process with the rest of the ingredients.
– Add 2-3 tbsp of oil to a hot pan. Add half the gyoza to the pan and cook for 3-5 minutes until the base is nice and golden. Then add 2 tbsp of water and cover. Cook for 6 minutes.
– Transfer to a plate and repeat the process with the rest of the dumplings.
I like to serve mine with a dip made from soy sauce, vinegar, and chilli flakes.