Ingredients
- 3 dried Chinese black mushrooms, or shiitake mushrooms
- 6 ounces large shrimp, peeled and deveined
- 1 medium green onion
- 1 teaspoon minced ginger
- 3/4 cup (6 ounces) ground pork
- 1 tablespoon oyster sauce
- 1 teaspoon Chinese rice wine, or dry sherry
- 1 teaspoon sesame oil
- 1/2 teaspoon granulated sugar
- 20 gyoza wrappers, or wonton wrappers cut into circles
Methods
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Gather the ingredients.
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Soften the mushrooms by soaking in hot water for 20 to 30 minutes. Squeeze out any excess water. Cut off the stems.
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Soak the shrimp in warm, lightly salted water for 5 minutes and pat dry.
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Mince the mushrooms, shrimp, and green onion. Combine with the ginger and pork.
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Stir in the oyster sauce, rice wine, sesame oil, and sugar. Mix the filling ingredients thoroughly.
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Lay a gyoza wrapper in front of you. Wet the edges using your finger or a pastry brush and a little water.
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Put 2 to 3 teaspoons of filling in the middle, taking care not to get too close to the edges.
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Gather up the edges of the wrapper, lightly pressing against the filling to adhere, and gently pleat so that it forms a basket shape, keeping the top open and the filling exposed.
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Line a steamer basket with parchment paper or cabbage leaves.
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Steam over boiling water until the filling is cooked through, 5 to 10 minutes.
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Serve with soy sauce and enjoy.
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