Gyoza is a kind of Japanese fried-steamed dumpling. Traditionally, they are filled with meat, mushrooms, and cabbage. Here we present a wild version with two mushrooms and late-spring greens: wild garlic (Allium ursinum), narrow-leaf plantain (Plantago lanceolata), arugula (Eruca vesicaria), and rapeseed kale (Brassica napus L.).
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Spring gyoza
Servings: 2 people
Equipment
- 1 Knife
- 1 cutting board
- 1 Food processor
- 1 Flat pan with a lid
- 1 pot
Ingredients
- 20 grams Dried mushrooms boletus or morels
- 10 leaves Wild garlic
- 10 leaves Arugula
- 10 leaves Rapeseed kale
- 10 leaves Narrow-leaf plantain
- 1 tbsp Wild garlic seeds
- 5 cm Ginger
- 12 Gyoza wraps
- 1 tbsp Sesame oil
- 1 tbsp Japanese soya sauce
- 1 tsp Salt
- ½ tsp Pepper
- oil for frying
Instructions
- Soak mushrooms in cold water overnight.
- Next day, bring the water with the soaked mushroom to a boil and cook for around 40 minutes.
- In the meantime, wash greens (narrow-leaf plantain, arugula, wild garlic, rapeseed kale) and wild garlic seeds.
- Cut narrow-leaf plantain into strips and chop arugula, wild garlic, rapeseed kale.
- Heat oil in a frying pan and fry narrow-leaf plantain and rapeseed kale for 5 minutes.
- Once cooked, drain the mushrooms (do not discard the liquid, you can use it for other recipes).
- Put mushrooms into a food processor together with wild garlic (seeds and leaves), arugula, and ginger.
- Add sesame oil and soy sauce, and blend into a smooth consistency.
- Mixed mushroom mixture with fried greens, season with salt and pepper.
- Fold gyozas.
Frying gyozas
- Heat oil in a frying pan and put gyozas flat surface down.
- Fry them for 30 seconds.
- Pour cold water into the pan and cover it with a lid.
- Steam-fry for another 5 to 6 minutes.
Notes
You can use any dried mushrooms you have and like. We used boletus and morels in a ratio of 1:1.
