Mushroom Gyoza (Dim Sum) Bowl
A delicious and flavorful bowl featuring homemade mushroom gyoza, served with vermicelli rice noodles, fresh vegetables, and a tangy Nuoc Cham dressing.
Ingredients
Dim Sum Dough
- 2 1/2cupsall-purpose flour
- 3/4cupwarm water
Mushroom Filling
- 2cupsshiitake mushrooms (diced)
- 1/2cupspring onions (diagonally sliced)
- 1tbspginger (minced)
- 1/4tspred chili (deseeded & finely sliced)
- 1tbspoyster sauce
- 1tbspfish sauce
- 2tbspvegetable oil
Bowl
- 2cupsvermicelli rice noodles
- 2cupscarrots (julienne)
- 2cupscucumber (matchsticks)
- 2tbspvegetable oil
- 16pieceshiitake mushroom dumplings
- 3tbspmint leaves
- 1/2cupcoriander leaves
- 4tbspunsalted peanuts (chopped)
Nuoc Cham Dressing
- 1tspgarlic (minced)
- 3piecebird's eye chili (thinly sliced)
- 2tbsplime juice
- 2tbspapple cider vinegar
- 2tbspsugar
- 3tbspfish sauce
- 3tbsplite soy sauce
How to make Mushroom Gyoza (Dim Sum) Bowl
Dim Sum Dough
Place the flour in a mixing bowl, add warm water, and mix with a spoon until combined.
Knead the dough on a counter with the palm of your hand until smooth and semi-soft.
Wrap the dough in cling film and let it rest for 10 minutes.
Mushroom Filling
Heat a small pan and add vegetable oil.
Add shiitake mushrooms and sauté for about 2 minutes.
Add spring onions, ginger, and chili, then add oyster sauce and fish sauce. Mix well.
Turn off the heat and set aside to cool before filling the dim sums.
Gyoza
Roll out the dough using a pasta roller to about 3mm thick sheets.
Cut out round discs using a glass and dust with corn flour.
Place 1 teaspoon of filling in the center of each wrapper.
Dab the wrapper edges with water, fold over to create a half-moon, and seal.
Pleat the edges and flatten the bottom so they can stand.
Steam the dim sums in a bamboo steamer for about 3-4 minutes.
Heat a pan, add oil, and sauté the gyoza until golden brown.
Assembly
Drain the noodles and divide them between serving bowls.
Top with carrots, cucumber, herbs, and sautéed dumplings.
Scatter chopped peanuts and spoon over the Nuoc Cham dressing.
Tips & Tricks
Ensure the dough is kneaded well to achieve a smooth texture.
Pleat the gyoza carefully to ensure they are sealed properly.
Do not overcrowd the steamer to prevent the dim sums from sticking together.
Anna Middleton
(@chefanna)
I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I...