About the Recipe
These little pockets of joy are packed with a rich mix of oyster, portobello, and porcini mushrooms, jazzed up with ginger, garlic, chili, and soy sauce. Wrapped in delicate homemade dough (because we’re fancy like that) and cooked to crispy-bottomed perfection, they’re the ultimate comfort food—perfect for impressing guests or just treating yourself to a plateful of yum.
Pro tip, make a big batch and freeze some for those nights when you need a quick gyoza fix. Lay them out on a baking tray so they don’t stick together (trust me, it’s worth it), freeze until solid, then pop them into freezer bags. They’ll keep for up to 2 months. Theres no need to defrost—just cook them straight from frozen, adding an extra minute or so to the steam time. Instant happiness!g oyster mushrooms, finely chopped
Ingredients
For the Filling
100g oyster mushrooms, finely chopped
100g portobello mushrooms, finely chopped
25g dried porcini mushrooms, soaked and finely chopped (reserve 2 tbsp of the soaking liquid for flavor)
2 tbsp neutral oil (vegetable or sunflower)
1 thumb-sized piece of ginger, grated
2 garlic cloves, minced
1 red chili, finely chopped
2 spring onions, finely sliced
2 tbsp soy
1 tsp sesame oil
1 tsp rice vinegar (optional, for a tangy kick)
1 tsp white pepper
1 tbsp cornflour (to bind the filling slightly)
For the Wrapper
200g all-purpose flour
100ml boiling water
Cornflour (for dusting)
.Make the Dough
Place the flour in a mixing bowl. Gradually add the boiling water while stirring with chopsticks or a fork until the dough starts to come together.
Knead the dough on a floured surface for about 5-8 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.
Prepare the Filling
Heat oil in a large pan over medium heat. Add the ginger, garlic, and chili, and sauté for 1-2 minutes until fragrant.
Add the mushrooms and cook for 6-8 minutes until soft and any released liquid evaporates.
Stir in the soy sauce, sesame oil, and rice vinegar (if using). Add the spring onions and reserved porcini soaking liquid. Cook for another 2 minutes.
Sprinkle the cornflour over the mixture, stir well, and let it cool completely before using.
Make the Wrappers
Roll out the dough using a pasta roller or a rolling pin, dusting generously with cornflour. Aim for a thin sheet.
Cut into 10cm circles using a cookie cutter. Dust each wrapper liberally with cornflour and stack them.
Assemble the Gyoza
Place a teaspoon of filling in the center of a wrapper. Wet one-half of the edge with water using your finger.
Fold the wrapper in half, starting from the middle, and create small pleats to seal it. If pleating is difficult, press the edges together firmly to form a half-moon shape.
Repeat with remaining wrappers and filling.
Cook the Gyoza:
Heat 3 teaspoons of vegetable oil in a non-stick frying pan over medium-high heat.
When the oil is hot, place the gyoza in a circular arrangement, flat-side down, ensuring they don’t overlap.
Fry for 2-3 minutes until the bottoms are golden brown.
Carefully add 50ml of water to the pan and immediately cover with a lid to steam the gyoza. Cook for 5-6 minutes or until the water evaporates.
Give the pan a good shake to release the potstickers from the bottom of the pan.
Serve with 2 tbsp soy sauce, 1 tbsp rice vinegar, and a dash of sesame oil for dipping.