INGREDIENTS:
Makes 60 Gyoza dumplings
1/2 head Napa cabbage - finely chopped
2 cups shittaki mushrooms -finely chopped
1 cup oyster mushroom -finely chopped
4 green onions - finely chopped
4 garlic cloves - finely chopped
2 tsp fresh ginger - minced
2 fresno chilis - chopped
3/4 lb. ground pork - raw
1/2 tsp salt
1 tbsp Togarashi seasoning (Japanese mixed pepper seasoning)
1 tbsp coconut oil
60 gozya wrappers
2 tsp cornstarch or flour
3/4 cup water
DIRECTIONS:
Finely chop the Napa cabbage. Place into a large bowl and add 1/8 tsp salt. Massage the Napa cabbage with the salt so that it begins to soften in texture and set aside.
Finely chop the shittaki and oyster mushrooms. Heat a cast iron to medium high heat. Add 1 tbsp coconut oil, once hot place all the chopped mushrooms into the pan. Add 1/8 tsp of salt and mix and allow the mushrooms to sweat and brown up a bit then set aside to cool.
Chop the green onion, garlic cloves and Fresno chillis, place into the bowl with the Napa cabbage. Add in the ground pork, minced ginger, cooled sautéed mushrooms and Togarashi seasoning. Mix everything together well with hands.
Wash hands and create a station for assembling the gyoza. Fill a small bowl with water, have a few paper towels handly, a spoon, one packet of gyoza unwrapped (you’ll want to keep all the other gyoza papers in the refrigerator until ready to fill), a flat clear surface and 2 parchment paper lined baking sheets- time to stuff the gyoza’s!
Place a teaspoon of filling in the middle of a dumpling wrapper. Using your finger, lightly wet the half of the outer rim with water. Fold the wrapper in half. Using your fingertips, make pleats to seal the dumpling. Repeat with the remaining wrappers and filling.
In a large nonstick frying pan, heat the coconut oil over medium heat. Add the 10-12 dumplings to fill the pan. Fry for 1 minute while you mix together the ‘lace mix’.
Combine the cornstarch or flour with the water in a small bowl or measuring cup. Pour into the pan and cover. Steam the dumplings until the water is mostly evapolated, 4-5 minutes. Remove the lid and continue cooking until the water is completely evaporated and the ‘lace’ begins to brown.
Place a plate on top of gyoza. Flip the pan upside down while pressing the plate to invert the dumplings. Cook the remaining dumplings.
Garnish with sliced green onions and sesame seeds and serve with dipping sauce of your liking.