Note: The chilli oil in this dish can be bought at Asian groceries and is a great addition to your pantry. Dumplings are fun to make with friends; you can play with the fillings and make more than one type at a time.
To making the dumpling filling – bring 500ml of water to the boil, then remove from the heat and soak the dried shitake mushrooms for 1 hour. Remove from the water and squeeze out any excess liquid before slicing finely. Place a saucepan over a medium-high heat and add a splash of vegetable oil. Fry off the ginger and garlic until aromatic, then add the fresh and dried mushrooms and cook for 5 minutes until softened. Add the water chestnuts and pepper, stir well to combine, then add the soy sauce and simmer gently for 2 minutes. Season to taste, then place in the fridge to cool.
To make the dumplings – working in batches, lay the dumpling skins onto a clean bench and place a tablespoon of the filling into the centre of each. Use your finger to coat the rims with water, then fold over to a half-moon shape and seal tightly.
To cook the dumplings – bring a pot of water to the boil and arrange the dumplings into steamer baskets. Place over the boiling water, cover with a lid and cook for 3 minutes or until the dumpling skins are translucent. If you do not have steamer baskets, you can boil the dumplings or place in a hot frypan with some water and simmer, covered, until cooked.
To serve – combine the red vinegar sauce ingredients together in a bowl. Place the dumplings into bowls, drizzle with the red vinegar sauce and finish with a few drops of chilli oil.
1 pack gyoza dumpling skins
200g Swiss brown mushrooms
100g shiitake mushrooms, fresh
100g shiitake mushrooms, dried
80g water chestnuts
60g garlic, minced
60g ginger, minced
1 bunch shallots, finely sliced
1 teaspoon cracked black pepper
20ml soy sauce
red vinegar sauce
200ml red vinegar
½ teaspoon cracked black pepper
½ teaspoon cracked white pepper