Mushroom gyoza

I love gyoza. But who doesn't love fried doughy goodness?

I made the filling a little too blended. Next time chunks of mushrooms, onion and carrots would be better, but they still turned out tasty!

Mushroom filling:
5 large mushrooms chopped
1/2 onion minced
4 garlic cloves minced
1 carrot shredded
salt to taste
1/4 cup tofu mashed
2 cups baby spinach blanched and chopped
1/4 flour

Mix everything together except the flour and spinach and saute until the onions are translucent. Add the spinach and flour, mix well.


I used store bought gyoza wrappers. Add a heaping teaspoon of ingredients, wet one side and press together, crimping one side.


Saute dumplings in a frying pan until crisp on both sides then add a little water and cover until all the water has been absorbed.


Enjoy with your favorite dipping sauce!

Oh the leftover filling mix went into a couple of split red peppers and then were baked at 350 for an hour. Awesome!