Australian Gourmet Traveller - (05)May 2020 (1)

GOURMET TRAVELLER 91

Mushroomgyoza

MAKESABOUT30,SERVES4-6// PREPTIME 30 MINS// COOK 20 MINS

“Wewantedtofocusonusinggoodingredientsanddoinggyozasthatsetusapartfromthestandard
oneseveryonebuys,”saysJonathanBarthelmess.“Wemaketwoorthreedifferenttypesofgyoza
daily at the restaurant with a seasonal focus.” Start this recipe one day ahead to soak the shiitake.

100 gmwhitecabbage,

cutinto5mmdice

125 gmbeansprouts,

finelysliced

40 gmdriedshiitake

mushrooms,soakedin

waterovernight,drained

andcutinto5mmdice

25 gm(¼cup)garlic

chives,thinlysliced

1 springonion,

thinlysliced

1½ tbsptapiocastarch

1 tbspkombutsuyu

(seenote),toserve

1½ tspfinelyminced ginger

1 tsp soy sauce

1 tspsesameoil

30 roundgyozaskins

(seenote)

Vegetableoil,forfrying

Sesamechilli oil (see note),

toserve

CITRUSPONZU

80 ml(1/3cup)Japanese

ricevinegar(seenote)

2 tbspsoysauce

3 tsp fresh lemon juice

1 Blanchcabbageandbean

sproutsinboilingwateruntil

justwilted(20-30seconds),

thenrefreshinicedwater,

strain and drain well. Combine

remainingingredients(except

gyoza skins,vegetableoiland

sesamechillioil)and¼tsp fine

saltina bowl.

2 Toshapegyoza,holda

wrapperinthepalmofyour

hand.Placeslightlylessthan

1 tbspfillinginthecentre,wet

lightlyaroundtheoutsideofthe

wrapperthenfoldinhalf.Using

yourthumbandindexfinger,

makepleatsevery1cmfromthe

middleouttoeachedge,then

pinchtoseal.Placeonsmall

squaresofbakingpaper.

3 Steamgyoza,inbatches,

in a steamer over a wok of

simmeringwater(5-6minutes).

Youcanservegyozaasis,

orshallow-fryonesidein

vegetableoilina largefrying

panovermedium-highheat

untilcrisp(2-4minutes).

4 Forcitrusponzu,combine

ingredientsina bowl.Serve

gyozawithponzuanda few

dropsofsesamechillioil.

NoteKombutsuyu,gyozaskins,

sesamechillioilandJapanese

ricevinegarareavailablefrom

Japanesefoodstores.

WinesuggestionDomaine

BobinetLesGruchesChenin

Blanc, Loire Valley, France.➤