Spicy Pumpkin Shiitake Gyoza with Chili Oil

Crispy dumplings with a spicy pumpkin and shiitake filling, miso and hot chili oil, an autumnal dish for cozy evenings for two.

By yumbelo · 2 servings · 45 minutes

Ingredients

• 16 pc Gyoza wrappers
• 200 g Hokkaido pumpkin
• 100 g Shiitake mushrooms
• 2 pc Spring onions
• 1 tsp Ginger, freshly grated
• 1 pc Garlic clove
• 1 tbsp White miso paste
• 3 tbsp Soy sauce
• 1 tsp Sesame oil
• 3 tbsp Neutral cooking oil
• 1 tsp Chili flakes
• 1 tbsp Rice vinegar
• 1 tsp Sesame seeds, toasted
• 100 ml Water
• 1 pinch Salt

Method

1. Peel, deseed and cut the pumpkin into very fine cubes. Clean the shiitake and chop finely. Cut the spring onions into fine rings and separate the white and green parts.
2. Heat 1 tbsp cooking oil in a pan over medium heat and fry the pumpkin and shiitake for about 6 minutes, until soft and the liquid has evaporated.
3. Fry the white spring onion parts, ginger and garlic for 1 minute. Stir in the miso and 1 tbsp soy sauce, then remove the pan from the heat and let the filling cool.
4. Mix the cooled filling with sesame oil and the green spring onion rings and season with salt.
5. Heat 1 tbsp cooking oil in a small pot, pour it over the chili flakes in a bowl and let steep for at least 10 minutes.
6. Place 1 tsp filling in the center of each wrapper, moisten the edge with water, fold into a half-moon and press the edges firmly together.
7. Heat 1 tbsp cooking oil in a large pan and fry the dumplings flat side down for 2 minutes, until the bottom is golden brown.
8. Add 100 ml water, cover the pan immediately and steam the gyoza for about 6 to 7 minutes, until the water has evaporated and the bottom is crispy.
9. For the dip, mix 2 tbsp soy sauce, 1 tbsp rice vinegar and 1 tsp of the flavored chili oil. Serve the gyoza with the dip and sprinkle with toasted sesame.