I listen to a lot of music, though I’ll be the first to admit none of it is very new. Music is often playing in the background while I’m working in the kitchen or editing photos. I’m picky about what I listen to and don’t find myself downloading new music very often. I have several favorite artists and Radiohead sits near or possibly even on top of the throne. I’ve been bad about keeping up with their more recent albums but I’m fairly obsessed with the older catalogue of music.
While I’m hesitant to crown any person or band my favorite artist, Radiohead’s Kid A is probably my favorite album of all time. The haunting music and lyrics really transport me out of the room. It’s beautiful noise. I’ve never heard anything else quite like it. I close my eyes while I’m listening to it and I’m instantly transported to a different place.
I think Thom Yorke is a kind of a master of music. He uses his voice like an instrument and his songs are just brilliant. Incredible lyrics. Sometimes I don’t even understand what he’s talking about and it still gives me chills.
“I jumped in the river and what did I see?
Black-eyed angels swam with me
A moon full of stars and astral cars
All the things I used to see
All my lovers were there with me
All my past and futures
And we all went to heaven in a little row boat
There was nothing to fear and nothing to doubt”
I don’t know, I think it’s beautiful. It’s what keeps me going a lot of the time when I’m feeling uninspired or unenergized. It gets me out of my own demented head and into someone else’s, if only for a little while.
15 minPrep Time
10 minCook Time
25 minTotal Time
- 1/2 tablespoon olive oil
- 1/8 teaspoon sea salt
- 2 cups chopped button mushrooms
- 2 cloves garlic, minced
- 2 tablespoons thinly sliced scallions
- 1/2 teaspoon tamari or soy sauce
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon sambal oelek
- small dumpling wrappers (I used Nasoya Round Wraps)
- vegetable oil for frying
- Heat the olive oil and sea salt in a skillet over medium low heat. Add the mushrooms and allow them to sweat for several minutes to release all of the water. Once the water is mostly gone, turn up the heat to medium and add the garlic. Cook, stirring constantly, for another 2 minutes, or until the garlic is fragrant. Remove from the heat and allow the mixture to cool.
- In a medium bowl, combine the mushroom mixture, scallions, tarami, sesame oil and sambal.
- Fill a small bowl with water. Pick up a dumpling wrapper and wet the top edge of it with some water. Place a teaspoon of the mushroom filling into the wrapper, fold it in half and press it to close (see notes on how to fold the wrapper decoratively). Place the dumpling on a baking sheet and repeat with the remaining filling.
- Heat about a tablespoon of vegetable oil in a skillet on medium heat. Taking care not to overcrowd the pan, add several dumplings (7-8 for an average sized skillet) flat side down. Cook for 30-60 seconds until the bottoms are nice and brown, gently swirling the pan around to prevent sticking. Immediately add 1/4 cup of water, cover the pan and turn the heat down to low. (Be careful as the oil might spatter; I recommend wearing an oven mitt when adding the water). Cook for another 1-2 minutes, until the wrapper is nicely steamed and most of the water is gone from the pan. Set the cooked dumplings aside and repeat until all the dumplings are cooked.
- Serve with tamari or soy sauce.
that demonstrates how to fold gyoza.
Most mushroom varieties will work in this recipe. Feel free to try using shiitake, oyster, or whatever type of mushroom you have on hand.