8 Shiitake mushroom (diced)
1/2 Purple onion (diced)
1 lb Spinach (chopped)
1/3 cup Water
2 cloves Garlic (minced)
1 tablespoon fresh Ginger (grated)
1 tablespoon Tamari
1 teaspoon Sesame oil
Pre-made Gyoza wrappers
Coconut oil or non stick for pan
1/3 cup Tamari
1/4 cup Fresh lime juice
1 tsp Chilli oil
1. Heat a little oil in the bottom of a big skillet and add in the onions, ginger and mushrooms, stir occasionally until onions become translucent.
2. Add in garlic, tamari, sesame oil, and fresh spinach, allow spinach to wilt for 2 minutes then remove from heat and allow to cool slightly.
3. Prepare a surface to stuff the gyoza wrappers with the filling you just made.
NOTE: You will need a dry area and a small bowl of water to seal your gyoza pouches.
4. Once your gyoza filling is cool enough to handle, you can stuff one wrapper at a time with one tablespoon of filling. Fold wrapper in half over filling like a tinny taco and pinch in the center. Begin folding and pinching along the entire edge of your gyoza to create a little pouch (check my IGTV video to see me demonstrate live if you are confused) wet your finger slightly and trace along the folded edge of your gyoza and pinch to ensure a good seal.
Repeat this process until you have used up all of your filling.
5. Heat some oil in your pan and drop in 4-6 gyoza at a time roasting them on one side for a few minutes until the outside is golden, flip and repeat on the other side. Repeat this process until all the gyoza have been toasted.
6. Put all toasted gyoza back to the pan with 1/3 cup of water and cover pot allowing the gyoza to steam for 5-7 minutes.
7. Remove from pan and plate to serve topping with toasted sesame seeds and chopped scallions if desired.
8. To create the sauce simply mix the Tamari with the lime juice and Chilli oil.
9. Serve gyoza hot with the dipping sauce and watch everyone fall in love with you.
Cost per serving $2.14