Mushi-Gyoza (Steamed Gyoza) Recipe

Name: Mushi-Gyoza (Steamed Gyoza)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Filling; 1 pound ground pork; 1 cup dried shitake mushrooms, rehydrated and chopped fine; 1 tablespoon green onion, chopped fine; 1 tablespoon ginger, grated; 2 cloves garlic, crushed; 2 teaspoons corn starch; 1 teaspoon salt; 1 teaspoon sugar; 1 tablespoon mirin; 1 tablespoon soy sauce; 3 tablespoons canola oil; 1 tablespoon sesame oil; 50 round gyoza wrappers; Dipping sauce; 3/4 cup soy sauce; 1/3 cup vinegar; 1 tablespoon sesame oil; 2 Thai chili peppers, chopped with seeds

Servings: persons

Filling
1 pound ground pork
1 cup dried shitake mushrooms, rehydrated and chopped fine
1 tablespoon green onion, chopped fine
1 tablespoon ginger, grated
2 cloves garlic, crushed
2 teaspoons corn starch
1 teaspoon salt
1 teaspoon sugar
1 tablespoon mirin
1 tablespoon soy sauce
3 tablespoons canola oil
1 tablespoon sesame oil
50 round gyoza wrappers
Dipping sauce
3/4 cup soy sauce
1/3 cup vinegar
1 tablespoon sesame oil
2 Thai chili peppers, chopped with seeds

1
Mix all of the ingredients for the filling together. Refrigerate for one hour.
2
To assemble the gyoza, place 1 rounded teaspoon of filling in the center of the wrapper. Dip your index finger in water and wet the edge of the wrapper. Fold the wrapper in half and seal the edge. Starting from one end and working your way to the other end, pleat the gyoza about 4-5 times. Set gyoza on a sheet pan lined with wax paper or a Silpat mat. At this point, the gyoza can be frozen. Make sure they are placed in the freezer so that none of the dumplings are touching each other. Once frozen, you can place them in a ziplock bag and pull them out when you are ready to steam them.
3
To steam the gyoza, place a wok filled about halfway with water over high heat and bring to a boil. Once boiling, lower the heat to simmer. Spray a bamboo steamer basket with non-stick cooking spray and fill each layer with the dumplings. Make sure that they are not touching and that the steam can circulate around each dumpling. Put the lid on the steamer basket and steam for 12-15 minutes. Steam frozen gyoza for 16-20 minutes.
4
Serve with the dipping sauce.

543

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Filling, 1 pound ground pork, 1 cup dried shitake mushrooms, rehydrated and chopped fine, 1 tablespoon green onion, chopped fine, and more.

Yes, Mushi-Gyoza (Steamed Gyoza) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushi-Gyoza (Steamed Gyoza)

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