Add the king oyster mushrooms, garlic, oyster sauce, soy sauce, and sesame oil into a food processor. (If you mix too much, the mixture turns into a paste, so please finish mixing when it's still a little bit lumpy.)
Cut each shiso leaf into 4 pieces, and place one on top of a gyoza skin. Place the Step 1 mixture on top, and wrap it up.
Heat oil in a frying pan. Arrange the gyoza dumplings in the pan, and fry them until lightly browned. Add a small amount of water, cover with a lid, and steam-fry. When the water has evaporated, they are done.
We use vegetarian oyster sauce made of shiitake mushrooms at our house. If you are not vegetarian, you can use normal oyster sauce.
Story Behind this Recipe
My family is vegetarian. I tried making my husband's favourite gyoza dumplings without meat, and they turned out really delicious.
You'll be pretty satisfied with these, even if they don't contain meat. Shiso leaves make this dish refreshing.
You can make these gyoza dumplings with shiitake mushrooms or shimeji mushrooms instead of king oyster mushrooms, and they will be tasty, too. Since they are pretty flavourful, you won't need to dip them in sauce. You can enjoy them as is.