{"id":500,"date":"2023-06-25T09:12:00","date_gmt":"2023-06-25T09:12:00","guid":{"rendered":"https:\/\/chefofnature.com\/?p=500"},"modified":"2023-06-25T11:19:37","modified_gmt":"2023-06-25T11:19:37","slug":"spring-gyoza","status":"publish","type":"post","link":"https:\/\/chefofnature.com\/?p=500","title":{"rendered":"Spring gyoza"},"content":{"rendered":"\n

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<\/em>), narrow-leaf plantain (Plantago lanceolata<\/em>), arugula (Eruca vesicaria<\/em>), and rapeseed kale (Brassica napus<\/em> L.).<\/p>\n\n\n\n

\"\"<\/td>\"\"<\/td>\"\"<\/td>\"\"<\/td><\/tr><\/tbody><\/table>
From left wild garlic (Allium ursinum<\/em>), narrow-leaf plantain (Plantago lanceolata<\/em>), arugula (Eruca vesicaria<\/em>), and rapeseed kale (Brassica napus<\/em> L.)<\/figcaption><\/figure>\n\n\n\n
\"\"<\/td>\"\"<\/td>\"\"<\/td>\"\"<\/td><\/tr><\/tbody><\/table>
Four spring greens perfect for mushroom gyoza<\/figcaption><\/figure>\n\n\n
<\/div>
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

Spring gyoza<\/h2>\n
<\/div>\n\n
<\/div>\n
Prep Time<\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div>
Cook Time<\/span>7 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Socking mushrooms overninght<\/span>8 hours<\/span><\/span> hrs<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Appetizer, Side Dish<\/span><\/div>
Cuisine: <\/span>Japanese<\/span><\/div>
Keyword: <\/span>mushrooms, spring<\/span><\/div><\/div>\n
Servings: <\/span>2<\/span> people<\/span><\/span><\/div>\n\n\n\n

Equipment<\/h3>
  • 1 Knife<\/div><\/li>
  • 1 cutting board<\/div><\/li>
  • 1 Food processor<\/div><\/li>
  • 1 Flat pan with a lid<\/div><\/li>
  • 1 pot<\/div><\/li><\/ul><\/div>\n

    Ingredients<\/h3>
    • 20<\/span> grams<\/span> Dried mushrooms<\/span> boletus or morels<\/span><\/li>
    • 10<\/span> leaves<\/span> Wild garlic<\/span><\/li>
    • 10<\/span> leaves<\/span> Arugula<\/span><\/li>
    • 10<\/span> leaves<\/span> Rapeseed kale<\/span><\/li>
    • 10<\/span> leaves<\/span> Narrow-leaf plantain<\/span><\/li>
    • 1<\/span> tbsp<\/span> Wild garlic seeds<\/span><\/li>
    • 5<\/span> cm<\/span> Ginger<\/span><\/li>
    • 12<\/span> Gyoza wraps<\/span><\/li>
    • 1<\/span> tbsp<\/span> Sesame oil<\/span><\/li>
    • 1<\/span> tbsp<\/span> Japanese soya sauce<\/span><\/li>
    • 1<\/span> tsp<\/span> Salt<\/span><\/li>
    • \u00bd<\/span> tsp<\/span> Pepper <\/span><\/li>
    • oil for frying<\/span><\/li><\/ul><\/div><\/div>\n

      Instructions<\/h3>
      • Soak mushrooms in cold water overnight.<\/span><\/div><\/li>
      • Next day, bring the water with the soaked mushroom to a boil and cook for around 40 minutes.<\/span><\/div><\/li>
      • In the meantime, wash greens (narrow-leaf plantain, arugula, wild garlic, rapeseed kale) and wild garlic seeds.<\/span><\/div>
        \"\"<\/div> <\/li>
      • Cut narrow-leaf plantain into strips and chop arugula, wild garlic, rapeseed kale.<\/span><\/div>
        \"\"<\/div> <\/li>
      • Heat oil in a frying pan and fry narrow-leaf plantain and rapeseed kale for 5 minutes.<\/span><\/div>
        \"\"<\/div> <\/li>
      • Once cooked, drain the mushrooms (do not discard the liquid, you can use it for other recipes).<\/span><\/div>
        \"\"<\/div> <\/li>
      • Put mushrooms into a food processor together with wild garlic (seeds and leaves), arugula, and ginger.<\/span><\/div>
        \"\"<\/div> <\/li>
      • Add sesame oil and soy sauce, and blend into a smooth consistency.<\/span><\/div>
        \"\"<\/div> <\/li>
      • Mixed mushroom mixture with fried greens, season with salt and pepper.<\/span><\/div>
        \"\"<\/div> <\/li>
      • Fold gyozas.<\/span><\/div>
        \"\"<\/div> <\/li><\/ul><\/div>

        Frying gyozas<\/h4>
        • Heat oil in a frying pan and put gyozas flat surface down.<\/span><\/div>
          \"\"<\/div> <\/li>
        • Fry them for 30 seconds.<\/span><\/div><\/li>
        • Pour cold water into the pan and cover it with a lid.<\/span><\/div><\/li>
        • Steam-fry for another 5 to 6 minutes.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
          <\/div>\n

          Notes<\/h3>
          You can use any dried mushrooms you have and like. We used boletus and morels in a ratio of 1:1.<\/span><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"

          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<\/p>\n","protected":false},"author":1,"featured_media":556,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[263,4,262,264,8,235,261],"tags":[],"class_list":["post-500","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-arugula","category-mushrooms","category-narrow-leaf-plantain","category-rapeseed-kale","category-spring","category-starter","category-wild-garlic"],"_links":{"self":[{"href":"https:\/\/chefofnature.com\/index.php?rest_route=\/wp\/v2\/posts\/500","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chefofnature.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chefofnature.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chefofnature.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chefofnature.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=500"}],"version-history":[{"count":9,"href":"https:\/\/chefofnature.com\/index.php?rest_route=\/wp\/v2\/posts\/500\/revisions"}],"predecessor-version":[{"id":771,"href":"https:\/\/chefofnature.com\/index.php?rest_route=\/wp\/v2\/posts\/500\/revisions\/771"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/chefofnature.com\/index.php?rest_route=\/wp\/v2\/media\/556"}],"wp:attachment":[{"href":"https:\/\/chefofnature.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=500"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chefofnature.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=500"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chefofnature.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=500"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}