Mushroom gyoza with frizzled enoki mushrooms

Ingredients

• 30 round gyoza skins
• Vegetable oil, for shallow-frying
• 100 gm enoki mushroom or chestnut mushrooms, separated
• Chilli oil and micro herbs, to serve
• Gyoza filling
• 100 gm Chinese cabbage, cut into 5mm dice
• 125 gm bean sprouts, finely sliced
• 40 gm dried shiitake mushrooms, softened in water 2hr, drained and finely diced
• 25 gm (1/4 cup) garlic chives, thinly sliced
• 1 spring onion, thinly sliced
• 1 1/2 tbsp tapioca starch
• 1 tbsp kombu tsuyu (see note), to serve
• 2 tsp finely minced ginger
• 2 tsp soy sauce
• 2 tsp sesame oil
• 1/4 tsp ground white pepper
• Citrus ponzu
• 80 ml (1/3 cup) Japanese rice vinegar (see note)
• 2 tbsp soy sauce
• 3 tsp lemon juice
• 1 tbsp finely sliced spring onion

Instructions

1. 1

   1: For gyoza filling, blanch cabbage and sprouts in boiling water until just wilted (20-30 seconds), then refresh in iced water, strain and drain well. Combine cabbage and sprouts with remaining ingredients and ¼ tsp fine salt in a bowl.

2. 2

   2: To shape gyoza, hold a wrapper in the palm of your hand. Place slightly less than 1 tbsp filling in the centre, wet lightly around the outside of wrapper then fold in half. Using your thumb and index finger, pinch in the middle, then make 3 pleats to the left and 3 pleats to the right to seal. Place on small squares of baking paper.

3. 3

   3: For citrus ponzu, combine ingredients in a bowl.

4. 4

   4: Steam gyoza, in batches, in a steamer over a wok of simmering water (5-6 minutes).

5. 5

   5: Meanwhile, heat a little oil in a large frying pan over medium-high heat; fry fresh mushrooms, turning until golden (1-2 minutes), on paper towel.

6. 6

   6: Add more oil if necessary to the frying pan and heat over medium-high heat, in batches, fry one side of dumplings until crisp (2-4 minutes). Serve gyoza with mushrooms, ponzu, chilli oil and scattered with micro herbs.