Sweetcorn Gyoza, Spenwood Broth, Barbecued Cordyceps & Australian Black Truffle Recipe

Preparation Directions

1. 1

   Make the Gyoza Dough

   In a mixing bowl, combine all-purpose flour and salt. Gradually add water while mixing until a dough forms. Knead for about 5 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.

2. 2

   Prepare the Filling

   In a food processor, blend sweetcorn kernels, grated Spenwood cheese, chopped green onions, and grated ginger until well combined. Season with salt and pepper to taste.

3. 3

   Form the Gyoza

   Roll out the dough on a floured surface to about 1/8 inch thick. Cut circles (about 3 inches in diameter). Place a spoonful of the sweetcorn filling in the center of each circle. Fold and seal the edges by pinching them together to form a pleated gyoza.

4. 4

   Cook the Gyoza

   In a non-stick pan, heat a little sesame oil over medium heat. Place the gyoza in the pan and fry until the bottoms are golden brown. Add a splash of water to the pan and cover to steam for about 5 minutes.

5. 5

   Prepare the Broth

   In a saucepan, bring vegetable stock to a simmer. Add soy sauce, and grated ginger. Let it simmer for 10 minutes.

6. 6

   Barbecue the Cordyceps

   Toss the Cordyceps mushrooms in olive oil and season with salt. Grill them on medium-high heat until cooked through and slightly charred, about 5-7 minutes.

7. 7

   Serve

   In a bowl, ladle the warm Spenwood broth, add the cooked gyoza, top with barbecued Cordyceps, and garnish with shaved Australian black truffle.