Shiitake and Cabbage Gyoza

Ingredients

• 1/4 Cup OBENTO Rice Wine Vinegar
• 1/3 cup light soy sauce
• 1 tsp sesame soil
• 1 tsp ginger (minced)
• 1 tsp garlic (minced)
• 1-2 spring onions (finely sliced)
• 1/2 tsp chilli flakes
• 10 Shiitake Mushrooms
• 2 cups wombok cabbage (finely sliced and chopped)
• 3 spring onions (finely sliced)
• 1 tsp ginger (minced)
• 1 tsp garlic (minced)
• 1 tbsp sesame oil
• 1 tbsp OBENTO Rice Wine Vinegar
• 1/2 tsp white pepper
• 30 dumpling wrappers
• 3 tbsp vegetable oil
• 1/4 cup water

Method

1. Mix first together first 7 ingredients and set aside for your dipping sauce
2. Submerge mushrooms in water for 30 min to rehydrate
3. Remove mushrooms from water and squeeze out any excess water and finely chop mushrooms
4. Mix mushrooms together well with ingredients down to and including white pepper
5. Place 1 tbsp of mixture in centre of each dumping wrapper
6. Wet edge of half the wrapper and fold to other half and seal
7. Stand gyoza upright with seal facing up and flatten bottom slightly
8. Heat oil in large non stick pan and fry gyoza seal up until base has browned
9. Pour in water and cover with lid to steam for 5 minutes
10. Remove lid and allow any water to evaporate and base to crisp back up
11. Remove and serve with dipping sauce

Product used in recipe

• Obento - Rice Wine Vinegar