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Pot Sticker Dumplings – Gyoza

Chef David Bailey

(vegan gyoza skins are available from most Japanese food stores)

1 large white onions

250gms firm tofu, drained and cut into half inch slices

½ cups woodear mushrooms rehydrated in water and finely sliced.

½ cup drained and chopped waterchestnuts

¾ cup cup shredded carrot

1 tbsp minced ginger

1 tbsp minced spring onion

1 tsp salt

2 tbsp premium soy

½ tsp sesame oil

corn flour to thicken

Saute off onion until transparent, add ginger, salt, woodear mushroomsand cook for 2 mins. Then add waterchestnuts, carrots, spring onion, soy, sesame oil and tofu and cook for 6-8mins. Cool and chill.

Place 1 tsp of chilled dumpling mix into middle of gyoza skin shell, wet one finger with water and run around the edge of half of the dumpling skin, fold the skin in half keeping mix inside and crib the edges by folding over and sticking.

Heat 2 tbsp of veg oil in a frying pan and fry one side of the dumpling until golden brown, remove and further steam for 6 -8 ,ins to finish cooking.

Serve with a dash of Chinese black vinegar or some hoisin sauce

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