Simon Rimmer served up tasty mushroom gyoza dumplings with a soy dipping sauce on Sunday Brunch.
The ingredients are: 400g finely chopped oyster mushrooms, 75ml hoi sin sauce, tsp sesame oil, tbs soy, 50mm piece ginger, grated, clove crushed garlic, 40 gyoza/cow gee wrappers and tbs veg oil.
For the dipping sauce: 75ml soy, tsp sesame oil, 50ml black rice vinegar, 15ml chilli sauce.
To serve: sliced spring onions and chilli.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes
Related Posts
Simon Rimmer stuffed portobello mushrooms with toasted hazelnuts and slaw recipe on Sunday Brunch
Simon Rimmer chocolate, fig and hazelnut tiffin recipe on Sunday Brunch
Simon Rimmer beef cheeks in mole sauce and rice recipe on Sunday Brunch
Simon Rimmer Korean Sticky Pork Belly recipe on Sunday Brunch
Simon Rimmer sichuanese aubergine with watercress and pickled ginger recipe on Sunday Brunch
Simon Rimmer Smoked Tomato And Tofu Noodle Salad recipe on Sunday Brunch
Simon Rimmer Crispy Oyster Mushroom Pancakes recipe on Sunday Brunch
Simon Rimmer Korean BBQ Aubergine Bowl With Tofu Scramble Rice recipe on Sunday Brunch
Simon Rimmer sweet and sour crispy pork with spring onions and cherry tomatoes recipe on Sunday Brunch
Simon Rimmer Aubergine Mash With Crispy Rice Paper recipe on Sunday Brunch