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Kale Mushroom Gyoza


By: Candice Kumai

Once again, Mom inspires us all. Her gyoza in my first cookbook, Pretty Delicious, was clearly the fan-favorite. Well, Mom, I gave our prized family recipe a little bit of a change-up. With more shiitake mushrooms and chili flakes, and 80 percent lean ground pork, this recipe is sure to win over the whole table.

Serves 6 to 8 people as an appetizer or dinner; yields about 50 gyoza



1 pound lean ground pork (80/20)

1 cup shiitake mushrooms, soaked overnight, stems removed, caps finely chopped; or 6 dried shiitake mushrooms soaked in boiling water 5 minutes, drained, and finely chopped

5 scallions, trimmed and finely chopped

1 small yellow onion, very finely chopped

1 cup finely shredded lacinato kale leaves

4 garlic cloves, minced

1⁄4 cup reduced-sodium tamari soy sauce

1 teaspoon crushed red chili flakes

1 teaspoon organic white sugar or agave

2 tablespoons toasted sesame oil

All-purpose flour

50 round gyoza skins (about half of a package)

2 tablespoons canola oil, for panfrying


Dipping Sauce

1⁄4 cup reduced-sodium tamari soy sauce

1⁄4 cup rice vinegar

1⁄4 teaspoon crushed red chili flakes

1⁄2 scallion, thinly sliced on the diagonal



In a large bowl, using clean hands, combine the pork, mushrooms, scallions, onions, kale, and garlic. Wash your hands.

In the large bowl of pork, add the soy sauce, chili flakes, sugar, and toasted sesame oil . Mix well to combine all flavors throughout the pork.

Sprinkle a clean work surface with a handful of flour. Place a small bowl of warm water next to your work area. Set out 10 wonton wrappers on the floured area and place 2 teaspoons of the gyoza filling in the center of each. Use your fingers to moisten the edges of the wrapper with water and then fold the wrapper over the filling (as if you were making a turnover) and press the edges together to seal. Set aside and repeat with the rest of the filling and wrappers.

Heat 11⁄2 teaspoons of the canola oil in a large nonstick skillet over medium-high heat for 2 minutes. Add about 10 gyoza to the skillet, seam-side up. (They should have some elbow room so you can flip them easily.) Cook until the bottoms are golden brown, 1 to 2 minutes. (When peeking under the gyoza to check the color, be gentle—they are fragile!). Add 1⁄4 cup of water to the skillet to release the gyoza grom the pan, lower the heat to medium, and cover. Cook until the wrappers are translucent, about 2 minutes. Remove the lid and cook until the water has evaporated and the filling is cooked through, 2 to 3 minutes more, as needed.

When the gyoza are done, turn off the heat, remove the lid, and pour off the oil from the pan into a bowl. Set aside for the next batch. Place a large plate over the skillet (the plate should be larger than the skillet), and flip the pan over—the gyoza should effortlessly fall from the skillet onto the plate revealing their gorgeous golden-brown skins. Gyoza taste best when hot, so serve immediately with the dipping sauce as you cook up the next batch.

Cook 5 more batches, adding a tiny bit more oil as needed and 1⁄4 cup water for each batch. Wipe out the skillet between batches if necessary.

To make your dipping sauce: In a small dish, whisk the soy sauce and vinegar together. Add the chili flakes and scallions. Serve up and dip! Itedakimasu!




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