Gyoza with mushroom filling

1. Clean the mushrooms, peel the garlic and ginger. Finely dice the mushrooms, cut the garlic and ginger very finely.

2. Heat the pan on highest level up to the roasting window, switch to a low level, add the mushrooms, garlic and ginger and roast for approx. 3 minutes.

3. Remove the mixture and let it cool. Place 1 teaspoon of filling in the middle of a dough sheet and wet the corners with water. Press the edge of the dough together with your thumb and forefinger and fold it like a fan into a crescent. Cover the folded gyoza with moist paper towel so that they don’t dry out.

4. Pour 150 ml water into the pot, line the sieve insert and Softiera insert with baking paper and spread the dumplings around inside. Place the Softiera insert inside and place the sieve insert on the pot. Close with the EasyQuick with the 24 cm sealing ring.

5. Heat the pot on the highest level up to the steam window, switch to a low level, and cook for approx. 6 minutes in the steam area. At the end of cooking time, remove the EasyQuick, remove the sieve insert and remove the Softiera insert.

6. Mix lime juice with soy sauce and sesame. Serve gyoza with sauce.