Japanese Vegetable Gyoza
Hand-folded dumplings filled with cabbage, carrots, and mushrooms, pan-fried for a crispy bottom.
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Ingredients
- 30 pieces Gyoza skins (round wrappers)
- 2 cups Napa cabbage, finely minced
- 1 cup Shiitake mushrooms, finely minced
- 0.5 cup Carrot, finely grated
- 2 cloves Garlic, minced
- 1 tablespoon Fresh ginger, grated
- 3 stalks Scallions, thinly sliced
- 1 tablespoon Toasted sesame oil
- 1 tablespoon Soy sauce (Shoyu)
- 1 teaspoon Cornstarch
- 0.5 teaspoon Kosher salt
- 2 tablespoons Neutral oil (for frying)
Instructions
- 1
Place the minced cabbage in a bowl with a pinch of salt, let sit for 10 minutes, then squeeze out all excess moisture using a cheesecloth.
- 2
In a large mixing bowl, combine the dried cabbage, mushrooms, carrots, garlic, ginger, scallions, sesame oil, soy sauce, and cornstarch.
- 3
Vigorously mix the filling by hand in a circular motion until the mixture becomes slightly tacky and holds together.
- 4
Place a gyoza wrapper in your non-dominant hand, add 1 tablespoon of filling to the center, and moisten the edge with water.
- 5
Create 6 to 8 tight pleats across the top half of the wrapper, pressing them firmly against the flat back half to seal into a crescent shape.
- 6
Heat neutral oil in a non-stick skillet over medium-high heat and arrange the gyoza in a circular pattern, frying until the bottoms are golden brown.
- 7
Pour 1/4 cup of water into the pan and immediately cover with a lid to steam the dumplings for 4 to 5 minutes.
- 8
Remove the lid and continue cooking until the remaining water evaporates and the bottoms regain their crisp, 'hanetsuki' lace-like texture.
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