Apologies for being fairly quiet on the Mofo front. I have a fortnightly rota and unfortunately this
week is my super busy week. Last time I’d prepared a little, but as I’ve run out of recipe ideas it’s becoming harder to keep up with all this seasonal malarkey.
What’s seasonal about this recipe you ask? Well, sauerkraut is made of cabbage and that’s in season right now. I’m too lazy to make my own and need quick recipes at the moment, so I’ve cheated a little bit. I still say it’s seasonal…
Sauerkraut and Shiitake Gyoza
- Gyoza wrappers
- Shiitake mushrooms, finely chopped
- Soy sauce
- Plum sauce, to serve
- Heat a little oil in a frying pan and fry off your mushrooms. When they begin to go soft, add a little soy sauce and heat through until it’s all soaked up.
- Add your sauerkraut to the pan and heat through for a further 5 minutes.
- Take the mixture off the heat and put to one side.
- Put a teaspoon of the mixture into the centre of each gyoza wrapper, wet down the edges a little and fold in half. Push down at the edges to make sure they stick.
- Pop the dumplings into boiling water for 4 minutes, drain and serve with plum sauce
These are incredibly easy to make, even for a dumpling novice like myself. I haven’t given any specific measurements because I just did enough for a few dumplings, but it really is easy enough. Feel free to add garlic/ginger if you want to kick it up a notch.
I recommend serving these with a sweet sauce. The combination of soy sauce and sauerkraut is quite salty and I think adding more soy sauce to the equation will be too much.
Hopefully I will be back soon, cooking seasonal ingredients from scratch, but as it’s my weekend at work I can’t make any promises!