Updated: Apr 4, 2021
Ingredients (20 gyozas)
20 Gyoza skins
1 Spring onion
100gr Shiitake mushrooms
120gr Smoked Tofu
Salt & Pepper
Side Sauce = soy sauce + rice vinegar mix
1/ In a bowl, mix 120g of smoked tofu (chopped), 120g of kale (already blanched & chopped), 100g shiitake chopped, 1 spring onion finely chopped, 1 garlic clove, 1 tsp of grated ginger, 3 tbsp of soy sauce, 3 tsps of sesame oil, salt & pepper
2/ Take 1 tsp of the filling & place it in the middle of the gyoza skin (rice paper). Moisten the edge of the upper part of the paper.
3/ Fold the paper in two & enclose the least amount of air within the gyoza.
4/ Fold around to properly close the gyoza.
5/ Heat a pan and add a drizzle of olive oil. Cook the gyoza for 3 min flat side down in the pan until brown.
6/ Pour some water in the pan (gyoza half-covered). Cover the pan with a lid and steam the gyoza for about 5 minutes or until most of water evaporates.
7/ Enjoy the gyozas nicely warm with the sauce mix (rice vinegar & soy sauce) !