Steps

1. Trim the root ends from Enoki Mushrooms 1 bunch (approx. 200g).
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2. Separate the enoki mushrooms into smaller clusters, gently pulling them apart into thin bundles.
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3. Place the separated enoki mushrooms in a shallow pan or tray. Add Chicken Bouillon Powder 1 tsp and Soy Sauce 1.5 tsp and mix to coat evenly. [Tip: Using a tray makes it easier to toss and coat.]
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4. Sprinkle Potato Starch 2 tbsp over the seasoned enoki mushrooms and coat the surfaces.
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5. Place a portion of the enoki mushrooms in the center of a gyoza wrapper, allowing the top ends to stick out.
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6. Wet one edge of the gyoza wrapper with water, then fold it over and press to seal, enclosing the enoki mushrooms.
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7. Heat oil in a frying pan over medium heat.
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8. Once the pan and oil are hot, place the rolled enoki mushrooms in the pan with the seam side down.
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9. Once the bottom is golden brown, flip them over and cook the other side. [Tip: If the oil level gets low, add more as needed. Cooking with slightly more oil will result in a crispier finish.]
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10. Once cooked, remove from the pan and drain excess oil.
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11. Repeat the process with the remaining enoki mushrooms.
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12. Drain any excess oil and arrange on a plate.
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13. [Tip: If you're concerned about biting through, cutting them in half will make them easier to eat.]
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