Oyster mushroom gyoza

STEP BY STEP

Let's make something delicious.

1. 01

   Mix 170 ml water with the flour and salt and knead into a dough. The dough should be soft but not sticky. Cover with a damp cloth and leave to rest in the fridge for 30 minutes.

2. 02

   Clean the oyster mushrooms and tear them into pieces. Briefly fry them with the garlic and chillies in a frying pan until browned and aromatic.

3. 03

   For the sauce, finely chop the chilli and mix with the sesame oil, the juice of one lemon and the soy sauce.

4. 04

   Divide the dough into about 30 pieces on a floured work surface. Shape each piece into a very thin disc about 10 cm in diameter.

5. 05

   Finely chop the mushroom mixture and mix with the chives.

6. 06

   Place 1 tsp of filling on each gyoza wrapper. Run a damp finger halfway around the edge of the wrapper. Fold the wrapper over the filling and press the edges firmly together. Then pleat the edges and press firmly to seal.

7. 07

   Heat a non-stick frying pan over a high heat. Once hot, add a little vegetable oil and a few drops of sesame oil, then reduce to a medium heat. Add the gyoza and fry until their bases are golden brown and crisp.

8. 08

   Then add 1 cup of water to the pan. The pan must be hot enough for steam to rise immediately. Quickly cover with a lid to trap the steam. Steam the gyoza with the lid on until almost no liquid remains. Remove the lid, reduce the heat and continue frying until the gyoza are dry and crisp again.

9. 09

   Finally, arrange the gyoza on a plate and drizzle with the sauce.