Recipe by Rebecca Dienner for The FruitGuys
- 8 ounces mushrooms, cleaned and finely chopped (about 1 1/2 to 2 cups)
- 2 tablespoons vegetable oil
- 4 scallions, minced
- 1/2 cup onion, minced
- 1 carrot, grated
- 1 cup kale or chard, finely shredded
- 1 tablespoon soy sauce
- 1 tablespoon mirin or rice vinegar
- 1/4 cup white wine
- 1 package gyoza wrappers, round or square
- A small bowl of water, plus more for steaming
- Heat oil in a skillet over medium-high, and sauté scallions, onion, and carrots for about 5 minutes, stirring often.
- Stir in mushrooms and cook until vegetable mixture begins to caramelize and brown in the pan, a few minutes. Stir in greens.
- Whisk the soy sauce, mirin or rice vinegar, and white wine in a bowl, and add to sautéed vegetables, stirring well. Cook until liquid is evaporated.
- Lay a gyoza wrapper open flat on a clean, dry workspace. Place 1 tablespoon of vegetable mixture in the center.
- Dip your finger in water and trace half of each wrapper’s perimeter, then fold into a triangle or semi-circle.
- Pinch the wet to the dry half to make it stick.
- Repeat with remaining veggie mixture. Prep all gyozas before cooking.
- Steam gyozas in a double boiler or with a steamer insert until cooked through, making sure not to place gyozas on top of one another, as they will stick together. Wrappers will change color from light yellow-gray to creamy white when ready. Serve hot.
- Makes about 16 gyozas. Prep time, 15 minutes; cook time, about 20 minutes.
Cook’s note: To panfry gyozas, in a large skillet, add a thin, even layer of oil, and fry them for about 2 minutes before adding a little bit of water to cover the base of the pan. With the lid on, cook for additional 3–4 minutes until the gyozas look a bit shiny.