Crispy Mushroom Dumplings

Serves 40
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Directions

  1. 1Mix flour and salt in a bowl.
  2. 2Mix flour and salt in a bowl.
  3. 3Mix flour and salt in a bowl.
  4. 4Pour in just-boiled water, stirring until it forms a shaggy dough.
  5. 5Pour in just-boiled water, stirring until it forms a shaggy dough.
  6. 6Pour in just-boiled water, stirring until it forms a shaggy dough.
  7. 7Knead on a floured surface for 8–10 minutes until smooth.
  8. 8Knead on a floured surface for 8–10 minutes until smooth.
  9. 9Knead on a floured surface for 8–10 minutes until smooth.
  10. 10Cover with cling and rest for 30 minutes.
  11. 11Cover with cling and rest for 30 minutes.
  12. 12Cover with cling and rest for 30 minutes.
  13. 13Heat a drizzle of oil in a wok or large frying pan over medium-high heat.
  14. 14Heat a drizzle of oil in a wok or large frying pan over medium-high heat.
  15. 15Heat a drizzle of oil in a wok or large frying pan over medium-high heat.
  16. 16Add the garlic and ginger for 30 seconds.
  17. 17Add the garlic and ginger for 30 seconds.
  18. 18Add the garlic and ginger for 30 seconds.
  19. 19Add mushrooms, cabbage and carrots and cook for 7-8 minutes until well softened and dry.
  20. 20Add mushrooms, cabbage and carrots and cook for 7-8 minutes until well softened and dry.
  21. 21Add mushrooms, cabbage and carrots and cook for 7-8 minutes until well softened and dry.
  22. 22Transfer the mixture to a large bowl and leave to cool slightly.
  23. 23Transfer the mixture to a large bowl and leave to cool slightly.
  24. 24Transfer the mixture to a large bowl and leave to cool slightly.
  25. 25Stir the remaining filling ingredients.
  26. 26Stir the remaining filling ingredients.
  27. 27Stir the remaining filling ingredients.
  28. 28Taste and season.
  29. 29Taste and season.
  30. 30Taste and season.
  31. 31Half the dough and roll into a log.
  32. 32Half the dough and roll into a log.
  33. 33Half the dough and roll into a log.
  34. 34Cut into 40 even pieces.
  35. 35Cut into 40 even pieces.
  36. 36Cut into 40 even pieces.
  37. 37Flatten into thin 7-10cm circles with a rolling pin or cleaver.
  38. 38Flatten into thin 7-10cm circles with a rolling pin or cleaver.
  39. 39Flatten into thin 7-10cm circles with a rolling pin or cleaver.
  40. 40Keep covered with cling to prevent them drying out.
  41. 41Keep covered with cling to prevent them drying out.
  42. 42Keep covered with cling to prevent them drying out.
  43. 43Place a tablespoon of filling in the centre of a wrapper.
  44. 44Place a tablespoon of filling in the centre of a wrapper.
  45. 45Place a tablespoon of filling in the centre of a wrapper.
  46. 46Dip your finger or a pastry brush in water and run around the edge.
  47. 47Dip your finger or a pastry brush in water and run around the edge.
  48. 48Dip your finger or a pastry brush in water and run around the edge.
  49. 49Fold wrapper in half, pleating one side as you seal.
  50. 50Fold wrapper in half, pleating one side as you seal.
  51. 51Fold wrapper in half, pleating one side as you seal.
  52. 52Press firmly to close.
  53. 53Press firmly to close.
  54. 54Press firmly to close.
  55. 55Repeat with remaining wrappers and filling.
  56. 56Repeat with remaining wrappers and filling.
  57. 57Repeat with remaining wrappers and filling.
  58. 58Heat 1 tbsp oil in a non-stick frying pan over medium-high heat.
  59. 59Heat 1 tbsp oil in a non-stick frying pan over medium-high heat.
  60. 60Heat 1 tbsp oil in a non-stick frying pan over medium-high heat.
  61. 61Arrange gyoza and fry for 2–3 minutes until lightly golden on the bottom.
  62. 62Arrange gyoza and fry for 2–3 minutes until lightly golden on the bottom.
  63. 63Arrange gyoza and fry for 2–3 minutes until lightly golden on the bottom.
  64. 64Pour in cornflour slurry, cover with lid and cook for 5–6 minutes until the water evaporates.
  65. 65Pour in cornflour slurry, cover with lid and cook for 5–6 minutes until the water evaporates.
  66. 66Pour in cornflour slurry, cover with lid and cook for 5–6 minutes until the water evaporates.
  67. 67Remove lid and cook for another 1–2 minutes until a lacy skirt forms.
  68. 68Remove lid and cook for another 1–2 minutes until a lacy skirt forms.
  69. 69Remove lid and cook for another 1–2 minutes until a lacy skirt forms.
  70. 70Flip out onto a plate and enjoy with the dipping sauce and crispy chilli oil.
  71. 71Flip out onto a plate and enjoy with the dipping sauce and crispy chilli oil.
  72. 72Flip out onto a plate and enjoy with the dipping sauce and crispy chilli oil.

Ingredients

  • 300 g plain flour
  • 300 g plain flour
  • 300 g plain flour
  • 150 ml just-boiled water
  • 150 ml just-boiled water
  • 150 ml just-boiled water
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 tbsp cornflour
  • 1 tbsp cornflour
  • 1 tbsp cornflour
  • 2 tsp oil
  • 2 tsp oil
  • 2 tsp oil
  • 150 ml water
  • 150 ml water
  • 150 ml water
  • 4 garlic cloves, grated
  • 4 garlic cloves, grated
  • 4 garlic cloves, grated
  • 2 inches fresh ginger, grated
  • 2 inches fresh ginger, grated
  • 2 inches fresh ginger, grated
  • 4 spring onions, finely sliced
  • 4 spring onions, finely sliced
  • 4 spring onions, finely sliced
  • 400 g shiitake mushrooms, finely chopped
  • 400 g shiitake mushrooms, finely chopped
  • 400 g shiitake mushrooms, finely chopped
  • 400 g cabbage finely shredded
  • 400 g cabbage finely shredded
  • 400 g cabbage finely shredded
  • 2 carrots, grated or julienned
  • 2 carrots, grated or julienned
  • 2 carrots, grated or julienned
  • 4 tbsp soy sauce
  • 4 tbsp soy sauce
  • 4 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp oyster sauce
  • 1 tbsp oyster sauce
  • 1 tbsp marmite for vegan
  • 1 tbsp marmite for vegan
  • 1 tbsp marmite for vegan
  • 2 tsp white pepper
  • 2 tsp white pepper
  • 2 tsp white pepper
  • 2 tsp sugar
  • 2 tsp sugar
  • 2 tsp sugar
  • 1 tbsp sesame oil
  • 1 tbsp sesame oil
  • 1 tbsp sesame oil
  • 3 tbsp soy sauce
  • 3 tbsp soy sauce
  • 3 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp rice vinegar
  • 1 tbsp rice vinegar
  • 2 tsp sugar
  • 2 tsp sugar
  • 2 tsp sugar
  • 1 tsp grated ginger
  • 1 tsp grated ginger
  • 1 tsp grated ginger
  • 1 tbsp sesame seeds
  • 1 tbsp sesame seeds
  • 1 tbsp sesame seeds

Equipment

bowlwoklarge frying pancling filmrolling pincleaverpastry brushnon-stick frying panlidplate

Tips

  • No need for fancy pleating, just squeeze shut.