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Shiitake Leek Gyoza

Course Main Course, Snack
Cuisine Asian, Japanese
Keyword dumplings, potstickers, vegan
Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings 20 gyoza
Author Velvet & Vinegar

Ingredients

Gyoza Dough

  • 200 g spelt flour organic
  • 1/2 tsp salt organic
  • 100 ml steaming hot water
  • starch organic, for dusting

Gyoza Filling

  • 1 tsp chili flakes organic
  • 1 tbsp sesame oil organic
  • 130 g shiitake musshrooms organic
  • 120 g leek organic
  • 1 tsp garlic ginger paste
  • 1 1/4 tbsp soy sauce
  • 1 1/4 tbsp minrin
  • a dash of salt organic

Cooking Gyoza

  • 1-2 tbsp sesame oil organic
  • 150 ml water

Toppings & Dipping Sauce

  • 2 tbsp sesame seeds
  • soy sauce

Instructions

Preparing the dough

  •  Add flour and salt to a bowl. Boil water with a water kettle and slowly pour into the flour whilst constantly whisking with a kitchen machine using a bread hook. Mix or whisk for about 5-10 minutes or until the dough sticks to the bread hook and has an elastic texture.
  •  Wrap the dough in a damp kitchen towel and put it into th fridge for 30 minutes.

Preparing the filling

  •  In the meantime you can prepare the filling. Rinse off shiitake and cut them into small pieces.
  •  Thinly slice leek, rinse it off and cut in smaller pieces if necessary.
  •  Heat a pan and roast chili flakes in the pan until they start to smell. Put aside for later.
  •  Heat sesame oil in a pan, add leek and shiitake and sauté for about 3-4 minutes. Deglaze by adding soy sauce and minrin.
  •  Add garlic ginger paste and mix it with the filling. Cook for another 2 minutes, then remove from the heat.
  •  Add roasted chili flakes and season with salt. Mix everyything together and put aside.

Filling the gyoza

  •  Dust a flat surface with starch. Thinly roll out the dough. Make sure it doesn`t stick to the surface by turning and moving it from time to time.
  •  Use a round cookie cutter or a glass to cut out dough circles. Please note if you`re cutting out the whole dough at once, don`t place the dough circles on top of eachother, as they will stick together. It`s better to cut out a few, fill and fold them and then do another round.
  •  Place 1 tsp of filling in the middle of a dough circle, moist the edges by diping your finger into water and running it across the outer line of the circle. Fold into a halfmoon sticking together the middle, then form fan-like folds from the middle to the right edge and same to the left edge. Repeat this step for every dumpling and line them on a baking sheet covered with parchment paper.

Steam-Frying Gyoza

  •  Heat a pan that you can cover, add oil and place dumplings with the bottom into the pan. Pan sear for about 5 minutes or until they start to brown on their bottom.
  •  Add about 150ml of water to the pan, cover with the lid and let them steam for about 5 to 7 minutes.
  •  Remove lid and go on cooking the gyoza until all the water is evaporated.
  •  Dip the fried bottom of your gyoza into sesame seeds and serve the potstickers with soy sauce for dipping.