MUSHROOM AND SILVERBEET GYOZA WITH SESAME SPROUT SALAD
A delicious vegetarian dumpling, that you can either steam or pan fry. Served with a fresh raw sprout salad, this makes a fabulous mid-week meal.
Warm the oil in a medium-sized saucepan then stir in the silverbeet stalks, spring onion and garlic and let them cook for 10 mins, partially cover with a lid until soft and sweet.
Add 1 tablespoon soy sauce and mushrooms to the vegetables and let them cook for a further 4-5 mins.
Season with salt and pepper, set aside to cool.
Take one of the dumpling pastry wraps and place it flat on the work surface.
Place 1 heaped teaspoon of the mixture in the middle.
Brush a little water around the edge of the wrapper.
Draw the edges together to make a little semi-circular parcel like a tiny pasty.
Press the edges tightly together to seal, pinching them as you go.
Place the gyoza flat side down on a tray.
Continue with the rest of the wrappers and mixture, you should make about 18 little parcels.
If you have time, refrigerate for 30 mins before cooking.
Warm a little oil in a heavy-based frying pan.
Lay the gyoza flat side down and leave them for 7-10 mins or until the base is golden and lightly crisp.
Add a splash of water and cover with a lid so the sides of each parcel steam but do not colour, about 4-5 mins.
Whilst the gyoza are cooking make the salad. In a medium-sized mixing bowl add shredded silverbeet leaves, mung bean sprouts, adzuki sprouts, spring onion and chilli, mix to combine.
In a small bowl add sesame oil, 1 tablespoon soy sauce and sesame seeds, whisk to combine.
Pour the dressing over the salad and mix to coat.
Serve the gyoza hot from the pan together with the sprout salad and sweet chilli sauce as a dip.
1 tablespoon olive oil
3 whole silverbeet stems (approx. 150 grams) finely chopped for gyoza, leaves finely shredded for salad
4 spring onions, finely sliced
2 garlic cloves, peeled and minced
2 tablespoon Chantal Organics tamari soy sauce
75 grams button mushrooms, finely chopped
Lian Huat dumpling pastry (300g)
200 grams mung bean sprouts
120 grams Wright Sprouts adzuki sprouts
1 spring onion, finely sliced
1 red chilli, deseeded, finely chopped
1 teaspoon Lee Kum Kee sesame oil
10 grams toasted Farro sesame seeds
3 tablespoons Culley’s Thai sweet chilli sauce