There’s something universally comforting about dumplings—tiny parcels of flavour that bring warmth and satisfaction with every bite. In this rendition, Chef Manoj Pandey, Partner Chef at The Piano Man, crafts a soulful plate of Bok Choy and Mushroom Gyoza—a vegetarian twist that captures the umami depth of classic Asian flavours.
Inspired by Japanese gyoza and Chinese dim sum traditions, this dish strikes a perfect balance between delicate technique and bold taste. The gyoza features a thin, silky wrapper made from a combination of potato starch, refined flour, and cornstarch, pan-seared to golden perfection. Inside lies a vibrant filling of mushrooms and bok choy, stir-fried with garlic, soy sauce, and a touch of chilli paste for just the right amount of heat. Finished with sesame oil, it’s a dish that is simple in ingredients yet sophisticated in execution.
While traditional gyoza often leans on minced meat, Chef Pandey’s plant-forward version celebrates the versatility of vegetables. The mushrooms add a rich, earthy note, while bok choy contributes freshness and crunch. When seared, the dumplings develop a crispy base that contrasts beautifully with their tender, steamed tops—a texture harmony that’s signature to the best gyozas.
Whether served as an appetizer, a light main course, or a snack with cocktails, these pan-seared dumplings are a reminder that elegance can be found in the humblest of ingredients. Pair them with soy vinegar dip, chilli oil, or even a touch of wasabi mayo to elevate the experience.
Perfect for cosy nights in or as a showstopper at your next dinner party, Chef Pandey’s Bok Choy and Mushroom Gyoza is more than a recipe—it’s a culinary bridge between tradition and innovation, made to be savoured one bite at a time.
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