For the Filling
- 1 shallot, diced
- 2 tablespoons minced ginger
- 2 tablespoons minced garlic
- 2 tablespoons oyster sauce
- 1 tablespoon Sambal Oelek, or sriracha
- 1 cup chopped scallions
- 1 cup shredded carrots
- 1 cup enoki mushrooms
- 1 cup chopped shiitake mushrooms
- 2 heads green cabbage, shredded, or nappa cabbage (reduces considerably when sauteed)
- 1/2 cup soy sauce
For the Wrapping
- Gyoza wrappers, or wonton wrappers
- Soy sauce
- Rice wine vinegar
- Scallions, thinly sliced
- Vegetable oil, (for pan frying)
In a large sauté pan, sauté all filling ingredients until cabbage is softened and liquid is absorbed.
Remove wonton wrappers from plastic and set aside. Using your water bowl, dip finger into water and apply a small amount to the outer edges of the Gyoza wrapper. Scoop a small spoonful of filling into the center of the wrapper. Fold the bottom up to the top, pinch and seal with your fingers. Continue making dumplings until filling is used. You can store dumplings in a freezer bag for use later.
Heat a medium sauté pan to medium high heat. Add vegetable oil. Add dumplings one by one and fill the pan (but don’t crowd it) and pan fry at medium high heat for two minutes per side. Gyoza will be golden brown. Add ½ cup water and steam cook for 8-10 minutes.
Remove dumplings and assemble onto a platter or large plate. Garnish with scallion and soy-rice wine vinegar dipping sauce. Serve immediately.