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Spinach Gyoza




Source of Recipe


Caren McSherry and Tinn From the Gyoza King Restaurant, Global BC


List of Ingredients




1 bunch spinach
1 piece firm tofu
200 g cabbage
1 carrot
10 dried shitake mushrooms
20 g dried fungus
10 water chestnuts
4 tablespoons vegetable oil
1/2 teaspoon sesame oil
salt & pepper for seasoning
50 pieces gyoza wrap

Recipe



Soak mushrooms and fungus in separate bowls of water the night before.
Wash spinach then rub with salt. Let sit for 10 minutes then squeeze out
water.
Chop all ingredients into small pieces.
Heat up wok with vegetable oil.
Put all ingredients into wok and cook over low heat for 3 to 5 minutes.
Mix all together and season with sesame oil and salt & pepper. Cool it
down.
Roll in the special gyoza wrapping.

You can pan-fry gyoza or boil them and serve in soup.

To fry, heat pan with vegetable oil. Place gyoza in pan then cover with
water. Bring to boil then cook for about 1 minute. Drain water.

Put more vegetable oil in pan then fry gyoza until light brown on
bottom.