Vegetarian Gyoza Recipe
If you're craving a light, savoury, and veggie-packed bite, this Vegetarian Gyoza Recipe is a winner :
Equipment
- Mixing bowl
- Large Skillet or Non-stick Pan
- Small Spoon or Gyoza Mold (for sealing gyozas)
- Lid (for steaming)
Ingredients
- Gyoza Wrappers: 30-35 pieces
- Cabbage: 1 cup finely chopped
- Carrot: 1 small grated
- Mushrooms: 1 cup finely diced (shiitake or button mushrooms work best)
- Green Onions: 2 chopped
- Garlic: 2 cloves minced
- Ginger: 1 tsp grated
- Soy Sauce: 1 tbsp
- Sesame Oil: 1 tbsp
- Salt & Pepper: To taste
- Vegetable Oil: For frying
- Water: For steaming
- Optional Dipping Sauce
- Soy Sauce: 2 tbsp
- Rice Vinegar: 1 tbsp
- Chili Oil: Optional for a bit of heat
Instructions
- Prepare Filling: In a large bowl, mix together cabbage, carrot,mushrooms, green onions garlic and ginger. | Season with soy sauce, sesame oil & S&P Stir together to combine all ingredients well.
- Fill Gyoza Wrappers: Add a teaspoon of filling to the centre of each gyoza wrapper. | Wet the edges of the wrapper crust with water, then fold over your wrappers and create a semi-circle. | Hold two halves together and seal by pressing the edges on four sides into pleats.
- Cook Gyoza: In a large skillet, heat the vegetable oil over medium-high. | Put your gyoza in the skillet, flat side down without having them touch one another. Cook for approximately 2-3 minutes or until the base is golden. | Pour 1/4 cup water in the skillet and immediately cover it with a lid. Steam your gyoza for 4-5 minutes or until the wrappers are soft and see-through.
- Serve Gyoza: Take the lid off and allow for residual moisture to evaporate. | Carefully transfer gyoza to plate; serve hot with soy dipping sauce.
Notes
