Hope McCarthyComment

Vegetable Gyoza

Hope McCarthyComment
Vegetable Gyoza

FILLING INGREDIENTS

  • 12 oz package of wonton or dumpling wrappers (usually found by the tofu and fresh noodles)

  • 4 Tbsp canola oil, divided

  • 1 red onion, thinly sliced

  • 1 Tbsp grated fresh ginger or ginger paste (I recommend using fresh ginger)

  • 1 cup minced shiitake mushrooms

  • 1 cup green cabbage (thinly shredded)

  • 1 cup grated carrots

  • 3 cloves garlic, minced

  • 1 tsp kosher salt

  • 1 tsp white pepper

  • 1 tsp sesame oil

  • 1/4 cup chopped fresh cilantro

  • 1 egg, beaten

SAUCE INGREDIENTS

  • 1 1/2 tsp rice vinegar

  • 1/4 cup soy sauce

  • 1 Tbsp brown sugar

  • 1/2 tsp sesame oil

  • 2 tsp sriracha

  • 1/2 tsp sesame seeds

INSTRUCTIONS

  1.  In a deep sauteè pan, sautee red onions and ginger in 2 Tbsp canola oil for 5 minutes.

  2. Add mushrooms and cook for another 2-3 minutes.

  3. Add cabbage, carrots, garlic, salt and white pepper. Cook until soft. 10-15 minutes.

  4. Remove from heat and let cool.

  5. Add sesame oil and cilantro. Stir to combine.

  6. Spoon about 1 Tbsp of vegetable mixture onto a dumpling wrapper.

  7. Brush the edges of wrapper with egg using your finger.

  8. Fold wrapper in half to form a triangle or semi-circle (depending on shape of the wrapper). Make sure there is a flat bottom. Pinch together firmly. Repeat until all of the filling is used.

  9. In a large sauteè pan with a lid, heat the remaining 2 Tbsp of oil on medium-high heat.

  10. When oil is hot, line bottom of the pan with the gyoza. Cook for about 3 minutes or until the bottom starts to brown.

  11. Add 1/4 cup of water to the pan and cover with the lid to steam. Steam for 2-3 minutes. Remove lid and let the rest of the water evaporate.

  12. Remove from heat when the bottoms of the gyoza crisp up again.

  13. Whisk together rice vinegar, soy sauce, sugar, sesame oil, sriracha and sesame seeds. Pour sauce into a bowl for dipping.

 Makes about 25-30 gyoza. Best served warm.

You can also freeze the uncooked gyoza and then cook from frozen. You will need to fry them in the pan longer and at a lower temperature (medium) and steam them for longer.