Appetizer

Soy-Glazed Scallop & Shiitake Mushroom Gyoza with Gochujang-Vinegar Dipping Sauce

Name: Soy-Glazed Scallop & Shiitake Mushroom Gyoza with Gochujang-Vinegar Dipping Sauce
Prep time: 18 min
Cook time: 22 min
Total time: 40 min
Yield: 2 servings
Ingredients: 6 oz diver scallops, patted dry, finely chopped; 4 oz shiitake mushrooms, finely minced; 2 cloves garlic, minced; 1 tablespoon ginger, minced; 1 tablespoon soy sauce; 1 teaspoon gochujang paste; ½ teaspoon toasted sesame oil; ¼ teaspoon white pepper; 1 scallion, white part only, minced; 12 gyoza wrappers (round, 3-inch); 2 tablespoons neutral oil, divided; ¼ cup water (for steaming); 2 tablespoons soy sauce (for glaze); 1 tablespoon mirin; FOR DIPPING: 2 tablespoons gochujang, 3 tablespoons rice vinegar, 1 teaspoon honey, ½ teaspoon sesame oil, pinch chili flakes

Hand-pleated gyoza filled with tender chopped scallop, sautéed shiitake, ginger, and a touch of gochujang for depth. Pan-fried until bottom is crispy golden, then steamed to seal the tops. Served with a sharp, spicy gochujang-rice vinegar sauce spiked with sesame and chili oil.

252cal 15gprotein 15gcarbs 16gfat 18min prep 22min cook 2serves

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