5,462 likes, 64 comments - david_zilber on December 26, 2020: "Mushroom gyoza. 300 g champignons 3 cloves garlic minced 1 leek sliced thin into half moons 1/2 a chili minced 1/2 a bunch scallions thinly sliced 3 tablespoons sesame seeds 1 tablespoon miso 1 teaspoon sesame oil 2 tablespoons soy sauce 2 tablespoons lacto mushroom juice (mine was made with yellowfoots, just use 1 tablespoon more soy if you don’t have on hand) Sauté the mushrooms in a good amount of rapeseed oil over high heat until they let out their juices and just start to brown and caramelize. Add a knob of butter and sweat out the garlic, leek and chili. Once translucent, add in the spoon of miso and deglaze with the liquids, cooking them out. Empty the pan into a blender and give it two quick pulses. Transfer into a bowl, fold in the scallions and add in the seasame seeds too. Check the seasoning, and stuff a bit less than 1 tablespoon into each gyoza wrapper (no I didn’t make them, I bought them). Fold shut using whatever technique your grandma taught you and then sear them over medium high heat in vegetable oil. Once browned and crisped, and in a half cup of water and lid the pan. Leave them to steam for 2-3 minutes. Uncover, and then cook out the rest of water to crisp their seared side again briefly. Serve with ponzu. Oishi.".