Edamame Shiitake Gyoza Dumplings (they aren't hard to make)

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Edamame Shiitake Gyoza Dumplings

 

3 cups edamame (soy beans) shelled

4 shiitake

mushrooms, dried

2 tablespoons lemon juice

1 teaspoon salt

1 teaspoon

pepper

30 gyoza wrappers

6 cups water

1 tablespoon olive

oil

 

You can find the edamame in the freezer section of

your grocery store. Bring the water to a boil and add the frozen edamame and the

dried shiitake mushrooms. Boil for 10 minutes and then drain. You want the

edamame to be softer than you would normally use it if making the beans for a

salad or to eat whole. Put the edamame and shiitake mushroom into a food

processor and blend just the veggies first, then scrape the sides down with a

spatula and blend again. When the blades stop moving add a little water and

blend again. Repeat this until the texture of the veggie mixture is smooth

without any chunks. Then add the salt and pepper to taste and the lemon juices

lemon juice and blend one last time.

You will find the gyoza, or dumpling,

wrappers in the Asian section of your grocery store or in the frozen section. To

wrap the gyoza, lay a goyza skin on a flat surface. Take a teaspoon of the

filling and place in the center of the goyza skin. It is easier to do this

“drop

cookie†style using two teaspoons, one to scoop the filling and one to push it

off on to the wrapper. Keep a small bowl of water nearby and wet your fingertips

then gently moisten the edges of the goyza skin. Make sure you don’t use too

much water on the edges or your goyza will get mushy. Fold the skin in half and

seal by pressing the edges together. It is also important to press down on the

board with the bottom of the gyoza to make a flat bottom. This is what will

brown when you fry the dumpling.

You can cook the gyoza dumplings many

different ways. Steam them in a steamer, boil in a soup, or spray lightly with

cooking oil and bake in the oven until crispy. You can also freeze the dumplings

and use them later. To cook them in the traditional way, heat a nonstick pan at

medium high, add 1 tablespoon olive oil making sure that the oil coats the

bottom of the pan. Place the gyoza flat side down in the pan and add water to

about 1/4†up the sides of the gyoza dumplings and cover. Cook until all the

water has evaporated and the gyoza is brown on the bottom, about 7-10 minutes.

You know the water is gone when the pan begins to “sing.†If the gyoza skin

is

not fully cooked and soft just add more water and cover again.

Serve this

dish with a delicious Balsamic Vinegar and Truffle Oil dipping sauce (recipe

below). They are also great served over a Watercress Tofu Salad made with chunks

of tofu, watercress, tomato, green onion, and bean sprouts. Chop up all the

veggies, build the salad high, and place the goyza on the top of the salad.

Drizzle the dipping sauce over everything and enjoy!

 

Balsamic Vinegar and Truffle Oil Dipping Sauce:

 

1 cup soy sauce

1/4 cup sugar

3 tablespoons balsamic vinegar

1 inch

piece ginger sliced

1 to 2 tablespoons white truffle oil

3 tablespoons

water, optional

 

Bring the soy sauce to a boil, add the sugar and

slices of ginger and stir. As soon as it boils, remove from the heat and add the

balsamic vinegar and truffle oil. The truffle oil will add an amazing taste to

this dish so be brave and go out and get some! If you do not have truffle oil

you can use sesame oil. Add the water only if you feel that the sauce is too

salty. Let the ginger steep like a tea bag in the sauce for a while. You can add

a little more truffle oil to taste if you want more flavor. Make sure to taste

the sauce periodically and remove the ginger as soon as it gets to the strength

that you like it so the flavor does not get too strong or too

bitter.