- 1 packet Shiitake Gyoza (we love United Food Co.)
- 2-3 Shanghai pak choy (we love The Fresh Grower)
- 1 clove garlic, minced
- 1 small piece of fresh ginger, minced
- 1 tbsp Chantal Organic Sesame Oil
- Vegetable stir fry sauce (we love Lee Kum Kee)
- To serve
- Dumpling sauce (we love Lee Kum Kee)
- Chantal Organics Chili Flakes
- 2 spring onions, thinly sliced
- 2 tbsp sesame seeds - black and white
- The Le Creuset non stick fry pan works very well when cooking Gyoza.
In a non stick frypan, heat a dash of sesame oil over medium high heat. Place shiitake gyoza in the pan. Cook for 1-2 minutes, until the bottom of each gyoza browns.
Pour a cup of water then place the cover on. Leave to steam for 5-6 minutes until all the water is evaporated.
Meanwhile, prepare and cook pak choy. Cut the end of pak choy – don’t trim too much – just the end. Separate the pak choy leaves and rinse. keep the tender baby in the middle of each ones intact. In a cold wok or frypan, pour a dash sesame oil and add minced ginger and garlic. Heat on medium high heat until the oil is hot and fragrant. Add the pak choy and stir fry until wilted. Add the stir fry sauce and continue to stir fry until tender.
Arrange pak choy and shiitake gyoza on a platter. Garnish with spring onion, chili flakes and sesame seeds. Pour over the dumpling sauce.
Serve with well chilled aromatic Giesen pinot gris to start the party.
Tip: You can cook these Shiitake Gyoza from frozen, straight out of the freezer. Adjust your steaming time. The wrapper of Gyoza become a little transparent when cooked.
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