This recipe was developed by Dietitian, Amanda Maiorano (@madeby.mandy) using our mushrooms.

Ingredients:

Gyoza

1½ tbsp oil of choice

200g button mushrooms, finely chopped

200g white cabbage, finely chopped

2 spring onions, finely chopped

15g ginger, finely chopped

1 tsp miso paste

½ tsp sesame oil

1 x 30 pack gyoza wrappers (gluten free, if required)

Sauce

2 tbsp soy sauce

1 tbsp rice wine vinegar

1 tsp sesame seeds


Method:

1) Heat oil in a fry-pan over medium heat. Once hot, add mushrooms and sauté for 5-6 minutes, or until soft. Add cabbage, spring onions and ginger, then cook until tender; approximately 5-6 minutes.

2) Add miso paste and sesame oil, stir and cook for another minute. Remove from heat and let cool for 5 minutes.

3) To make the gyoza, place approximately 2 teaspoons of filling into the centre of a wrapper. Dampen the edges with a wet finger and fold opposite sides of the wrapper together and seal tightly. Pinch together the sealed part of the wrapper and create a pleat all across. Place on a well-floured surface and repeat for the remaining gyoza.

4) To cook the gyoza, heat 1/2 tbsp of oil in a large non-stick fry-pan. Once hot, place the gyoza in the pan, being careful not to let them touch (you may need to cook 2 batches). Fry for 3 minutes, or until the bottom is golden, then add 1/2 cup water and cover. Cook for 4-5 minutes, or until most of the water has evaporated.

5) Gently lift the gyoza from the pan and transfer to a plate. Mix together the soy sauce, rice wine vinegar and sesame seeds for the sauce, then serve.