Shota Nakajima Instagram – I thought of this dish because I had gyoza stuffing left and no gyoza skin.
This has turned into one of my go to’s for morel season. stuffing them with gyoza stuffing and cooking them the same way I would with gyoza!
Also a fan of your good ole crispy morels. What’s your go to?
gyoza filling:
– 200g ground pork(fatty)
– 1 cup cabbage, finely chopped
– 1/2 cup green onions, finely chopped
– 1 clove garlic, minced
– 1 tsp ginger, minced
– 1 tbsp soy sauce
– 1 tbsp sesame oil
– 1 tbsp hoisen sauce
– 1/2 tsp salt
– 1/4 tsp black pepper
For the tuile:
– 2 parts water
– 1 part flour
– 1 part oil
*always cook your morels through. For this video I dehydrated and rehydrated 🍄🟫
#cookingvideo #Morel #morelmushroom | Posted on 27/Jun/2024 19:52:26
