The Mushroom pot stickers | Jiaozi Recipe You can alter the filling in these Chinese dumplings to suit your taste, making them vegetarian, or perhaps using pork, beef, duck, or another combination. They are also very popular in Japan, where they are known as gyoza. The dumplings are first fried, before liquid is added to the pan, then finished off by steaming.
Serves 4–6
Ingredients:
12 dried shiitake mushrooms about 4 tablespoons vegetable
oil for cooking
8oz (225g) field mushrooms, cut
into 1⁄4in (3mm) slices
8oz (225g) oyster mushrooms, torn
3 garlic cloves, finely chopped
2in (5cm) piece of fresh ginger, finely chopped
1 teaspoon salt
3 shallots, finely chopped
1 tablespoon light soy sauce
1 tablespoon sesame oil
1 teaspoon brown sugar
24 wonton wrappers
1⁄2 cup Shaoxing rice wine
freshly ground black pepper
1 recipe Black Vinegar Dipping Sauce
Method:
1. Soak the dried mushrooms in about 1⁄2 cup boiling water to cover for 15 minutes. Heat some of the oil in a heavy pan over a high heat. Sauté a quarter of the field and oyster mushrooms for 4 minutes until well colored, then remove to a bowl. Repeat with the rest of the fresh mushrooms, cooking in batches. Set aside.
2. Drain the shiitakes and coarsely chop, reserving the liquid. Heat a little more oil in the same pan over a medium-high heat; sauté half the garlic and ginger for 1 minute. Add the shiitakes and fry for 3 minutes until browned. Strain the mushroom liquid through a sieve into the pan; cook for 3–4 minutes until absorbed. Add the reserved mushrooms. Season with the 1 teaspoon salt and some black pepper. Remove from the hea, and transfer to a chopping board.
3. Return the pan to a medium heat. Sauté the remaining garlic and ginger in a little oil for 2 minutes until fragrant. Add the shallot, and sweat until soft. Chop the mushrooms into equal sizes. Return to the pan. Add the soy sauce, sesame oil, brown sugar, and black pepper. Cook for 3–4 minutes to combine the flavors. Let cool.
4. Lay out six wonton wrappers at a time. Place 2 teaspoons filling on one half of each one. Brush the edges with a little water. Fold over to make a half-moon. Squeeze the edges tightly together using your thumb and forefinger, then press the base of each dumpling on the work surface so that they will sit upright while cooking.
5. Heat a little oil in a large frying pan over a medium heat. Gently fry the dumplings, bottom-side down, for about 2 minutes until golden brown. Add the rice wine, cover with a lid, and reduce the heat. Steam for 3 minutes until all the liquid is absorbed. Carefully remove the dumplings, and serve with the black vinegar dipping sauce.
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| Mushroom pot stickers Recipe |
