Recipe Index

Edamame Gyoza with Shiitake and Chives

Makes about 24-26 gyoza

Gyoza are the new wontons of our generation, with veggie versions easily found at most any Japanese restaurant and occasionally decent frozen ones in many a gourmet market. But making them at home, with not terribly uncommon frozen gyoza wrappers is fun, fast enough for a weeknight and a thousand times more delicious. The creamy, savory pale green filling shines through the translucent skins; though steaming is an option, a quick saute in a wok with a few blasts of cooking spray is virtually greaseless and even faster.

26 purchased frozen gyoza skins, defrosted at room temperature

12 ounces frozen shelled edamame soybeans

2 tablespoons light vegetable oil

1 cup finely chopped shiitake mushrooms

1/2 pound (one half a plastic tub) soft tofu, well drained and crumbled

1/2 cup finely chopped chives

3 tablespoons mirin cooking wine

Dipping Sauce

3 tablespoons soy sauce

2 tablespoons lemon juice

1 tablespoon mirin

2 teaspoons agave

1. In a large pot bring 2 quarts of water to a rapid boil and stir in a teaspoon of salt and the frozen edamame. Cook for about 10 minutes or until beans are very soft, then drain and rinse with cool water. Roughly mash beans with a fork or a potato masher.

2. Heat oil in a wok over medium high heat; add mushrooms and saute until soft and reduced in bulk. Stir in tofu, chives, cooking wine and mashed edamame and continue to mash the mixture and cook for another 2 minutes. Scoop mixture into a mixing bowl and let cool enough to handle. Taste mixture and adjust seasoning with a drop of mirin or lemon juice if needed. If an creamier filling is desired, use a handheld immersion blender to pulse the mixture and puree the beans even further.

3. To assemble a gyoza, unwrap the skins and keep them covered with a clean, damp kitchen towel when not removing an individual wrapper. Place a skin on a cutting board and just barely dampen the edges with a fingertip dipped in water. Scoop a generous rounded tablespoon of filling into a wrapper, fold the edges over and firmly crimp down the edges, making a wavy pattern with your fingers. Repeat with remaining filling and wrappers. To steam, layer a steaming basket with lettuce leaves or parchment paper and steam for 3-4 minutes until skins are translucent and filling is hot.

For pan fried gyoza, heat a wok or skillet over medium high heat and generously spray with cooking spray. Fry several gyoza at a time for about 2 minutes on each side, flipping and spraying with cooking spray if necessary until sides are golden brown and done to desired crispness.

4. While gyoza are cooking make the dipping sauce by whisking together all of the ingredients and pouring into a serving dish. Serve hot gyoza immediately with dipping sauce!