Search
Rate this post
(25)
Vegetable Gyoza
Vegetable Gyoza - filling of cabbage, scallion, ginger, shiitake, carrot, sesame oil, rice wine vinegar 🥟 -@meatballssmama

Recipe

Prep time 30mins
Cook time 30mins
Yield: Serves or Makes 48-50 dumplings
Buy ingredients
Add ingredients directly to your favorite online grocery cart (where available).

For the Filling

ingredients

  • 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

ingredients

  • Gyoza wrappers, or wonton wrappers
  • Water

For Garnish

ingredients

  • Soy sauce
  • Rice wine vinegar
  • Scallions, thinly sliced
  • Vegetable oil, (for pan frying)

Method

  • Step 1

    In a large sauté pan, sauté all filling ingredients until cabbage is softened and liquid is absorbed.

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    Remove dumplings and assemble onto a platter or large plate. Garnish with scallion and soy-rice wine vinegar dipping sauce. Serve immediately.