Vegetarian Gyoza
Vegetarian gyoza are Japanese dumplings that are filled with a mixture of vegetables and seasonings. They are crispy outside and juicy with a tender filling and a satisfying texture inside!
Ingredients
Vegetarian Gyoza Filling:
- 2 cups finely shredded cabbage
- ½ cup grated carrot
- ½ cup chopped mushrooms
- ¼ cup finely chopped red onion
- 2 cloves garlic, minced
- 1 tsp ginger powder
- 2 tbsp soy sauce
- 1 tbsp vegetable oil
- 1 tsp rice vinegar
- ½ tsp sugar
- ¼ tsp black pepper
Homemade Gyoza Wrappers
- 2 cups all-purpose flour
- ½ tsp salt
- ¾ cup hot water
For Wrapping and Cooking
- Water for sealing wrappers
- 2 tbsp vegetable oil
- ⅓ cup water
Dipping Sauce
- ¼ cup soy sauce
- 2 tbsp rice vinegar
- 1 tsp vegetable oil
- Optional: minced garlic, sliced red onions, chili oil
Instructions
Making Gyoza Wrappers:
- In a large mixing bowl, combine the all-purpose flour and salt. Gradually add hot water to the flour mixture while stirring with a fork or chopsticks.
- Knead the mixture into a smooth dough. Cover the dough with a damp cloth and let it rest for about 30 minutes.
- Roll out the dough on a floured surface into a thin sheet, about 1/16 inch thick. Use a round cookie cutter or a glass to cut out circles from the dough. The size should be around 3.5 to 4 inches in diameter. Set aside.
Vegetarian Gyoza Filling and Wrapping
- In a small bowl, mix together soy sauce, rice vinegar, sugar, powdered ginger, minced garlic and black pepper. Set the sauce aside.
- In a skillet, heat vegetable oil over medium heat. Add the chopped red onion and cook until softened.
- Add the chopped mushrooms to the skillet and cook until they release their moisture and start to brown. Stir in the shredded cabbage and grated carrot. Cook for a few minutes until the vegetables are wilted.
- Pour the sauce over the cooked vegetable mixture. Stir and cook for another 1-2 minutes until the flavors are well combined. Remove the skillet from the heat and let the filling cool slightly.
- To assemble the gyoza, place a gyoza wrapper in the palm of your hand. Place about 1 tablespoon of the cooled vegetable filling in the center of the wrapper.
- Moisten the edges of the wrapper with water using your finger. Fold the wrapper in half over the filling to create a half-moon shape. Pleat the edges of the wrapper to seal the gyoza. Repeat with the remaining wrappers and filling.
Frying and Steaming
- Heat vegetable oil in a large non-stick skillet over medium heat. Place the gyoza in the skillet, flat side down, without overcrowding the pan. Cook the gyoza for about 2-3 minutes, or until the bottoms are golden and crispy.
- Pour 1/3 cup of water into the skillet, immediately cover the pan with a lid, and let the gyoza steam for about 3-4 minutes, or until the water has evaporated.
- Remove the lid and let the gyoza continue to cook for another 1-2 minutes, or until the bottoms are crispy again.
- Prepare the dipping sauce while the gyoza are cooking. Mix together soy sauce, rice vinegar, garlic and oil.
- Once the gyoza are cooked and crispy, remove them from the skillet and serve them hot with the dipping sauce. Enjoy your delicious homemade Vegetarian Gyoza!