For 10 Gyoza
25-30g Plain Flour
A pinch of Sea Salt
1 teaspoon Carwari Organic Toasted Sesame Oil
1/4 teaspoon Onion (Minced)
1 clove Garlic (Minced)
1 teaspoon Ginger (Minced)
3 Mushrooms (Sliced)
150g Cooked Brown Rice
1/3 teaspoon Sea Salt
1 leaf Cabbage - chopped
Approximately 1 tablespoon of Carwari Organic Extra Virgin Sesame Oil
1/2 cup pf water
(Prepare the wrapper) Combine Gyoza Wrapper ingredients in a bowl. Mix them a few minutes and leave the dough for 30 minutes.
(Prepare the filling) Place Toasted Sesame Oil in a frying pan and fry with stirring garlic, ginger and onion until onion smells sweet. Add sliced mushrooms and chopped cabbage and pan-fry another a few minutes then add salt. Reduce the heat to low and add cooked brown rice and combined. Turn off the heat.
For the Gyoza wrapper, divide the dough into 10 pieces and make small balls with hands. On a lightly floured surface, flatten each ball with hands and roll from the centre to the edge with a rolling pin which is dusted with flour. Aim to form a circle about 10cm in diameter.
Wrap the filling. Spoon 1 tablespoon of the filling onto the centre of each wrapper. Bring up the side of the wrapper, press and pleat the edge to seal the filling in the wrapper. Repeat the process for the rest. Lift each Gyoza dumplings by the pleated edge and transfer to the baking sheet and press down lightly to flatten.
Heat a frying pan and place Extra Sesame Oil in the frying pan and cook the Gyoza dumplings for a few minutes over medium heat. Pour 1/2 cup of water over the Gyoza and put a lid on. Reduce the heat to low and cook for further 3-4 minutes. Remove the lid and let the water to evaporate.
Serve the Gyoza with the dipping sauce (mix the 3 of sauce ingredients) and garnish with Yuzu Kosho Red for spicy kick.
This recipe is supplied by "Mirai Kitchen" the macrobiotic cooking school in Japan.
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