Mushroom Gyoza

voraciousvander - mushroom gyoza3

Dumplings, gyoza, potstickers. Whatever you want to call little parcels of goodness, I recommend getting involved.

They’re cute, 2-bite-sized and are typically packed with flavor. They’re hard not to like.

I’ve made a sweet potato version before (which I’m going to revisit in the near future) but I usually leave this sort of thing to the professionals.

But if you can find some good pre-made wrappers, making gyoza at home is super easy – and might impress whoever you’re feeding. Once you get the hang of folding the little dough rounds, it’s a pretty soothing activity, too.

You can make the filling a day in advance and let it sit in the fridge. Or you can prep the gyoza a couple of hours before you’re ready to cook them.

I served them piping hot with a simple dipping sauce of a 1:1 ratio of soy sauce and rice wine vinegar and a little sriracha here and there. There are plenty of other dipping sauce options, but I tried to keep it simple to let the flavor of the shiitakes shine.

I’m going to go ahead and warn you: these are addictive. I served the two of us about 16 dumplings for dinner with a big salad and I wish I’d made more. Like double more. ¬†Just a FYI.

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