Mixed Mushroom & Edamame Gyoza w Wasabi Pea Puree

These little fried bundles of goodness are a real treat – something awesome for maybe a dinner party starter or perhaps a night in with that special someone and a good movie, a pile of these and a bottle of saké? The choice is yours but make sure you give them a go because they are definitely worth it! They are actually reasonably easy to make, especially once you have plucked up the courage to just give it a go – don’t worry, relax, have a go at the ‘fancy’ crimping but if that’s not working for you then just seal them up without any fuss and don’t stress it! You can make them way ahead of time and freeze them – that works really well, just make sure you don’t defrost them or they have a tendency to stick together and are very hard to tease apart (we learnt this the hard way!!) If you have any left over filling then this goes really well stirred into some noodles or rice and enjoyed as a main meal.

Mixed mushroom & edamame gyoza w wasabi pea puree

250g fresh mushrooms (stalks & all) – finely chopped
50g edamame – chopped up a little
1 large onion – peeled and very finely chopped
1 clove garlic – minced
50ml white wine vinegar
2 or 3 tbs oil
1tbs ginger
chilli to taste
Salt & pepper to taste
Fresh coriander
24 or so dumpling wrappers
cornflour to dust(optional)

for the puree:
200g peas
1tsp wasabi powder
1tsp horseradish powder
juice of 1 lemon
salt & pepper to taste

Heat a large frying pan and add the oil, then the onion and cook for a minute or so next add the mushrooms and the garlic, chili, ginger and sauté until they all well cooked and the mushrooms are beginning to brown a little. Now add the white wine vinegar and reduce until the liquid has nearly all evaporated. Stir in the coriander and edamame, season to taste and you are finished with the filling. Now lay out the dumpling wrappers about 4 or 5 at a time, spoon on some filling (taking care not to over fill), brush the outside edge of the wrapper with some water and then fold in half and crimp the edges together, put to one side dusted with a little more cornflour if using and continue to make the dumplings until they are all done.

For the puree cook the peas until soft, cool and blitz together with the other ingredients.

Now you can either deep fry or shallow fry the dumplings in a little oil, turning regularly until they are browned and crispy on all sides.

Now just serve and enjoy