Vegetarian Gyoza ( 野菜餃子 / ぎょうざ ) Recipe

Photo: Sara Harris

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TRADITIONAL JAPANESE RECIPE: Gyoza is a dumpling, usually ground pork or chicken and vegetables wrapped in round (fresh pasta like) flour skins and pan-fried.

Gyoza is originally from China but the Japanese have somehow perfected it. It is so popular and rooted well in Japanese cuisine today that you can find it in every restaurant and supermarket, and they are even sold at convenient stores.

Most of the time, Japanese Gyoza is pan fried (with some steaming action in the middle), however, here we deep-fry to make them crispy outside and juicy inside.

If you can’t find gyoza wrappers in your local Japanese or Asian grocery stores, here’s the recipe for How To Make Gyoza Wrappers.

 

 

 

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Skill Level:	Time: 45 Minutes
Price:	Makes: 30 Gyoza

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Ingredients:

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Conversions

 

 

 

Directions:

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01 - Chop the Cabbage finely.

02 - Sprinkle 1.5gr / 0.05oz / 0.5 teaspoon Salt over the Cabbage and mix. Let sit for 5 minutes, and squeeze out water very well.

03 - Chop finely the Onion, Nira, Shiitake, and Bamboo Shoot. Everything must be chopped into very small pieces.

04 - Grate Garlic and Ginger.

05 - In a large bowl, put in all the ingredients chopped and grated in step 01, 02, 03, 04 and mix well.



06 - Take a Sheet of Gyoza Wrapper ( Recipe Here ) in your hand and place about a tablespoon of the mixture in the center of the wrapper.

Photo: Sara Harris

07 - Moisten the edge of the Gyoza Wrapper along the lower half and fold the upper half of the Wrapper up to meet the moistened edge. Fold one of the edges in a series of pleats (about 6), leaving the other edge smooth. Press the edges together to seal the gyoza. Repeat for the rest of the wrappers.



08 - Once all the Gyoza are done, heat the Oil at medium high heat.

09 - Fry the Gyoza until golden on the bottom.

10 - Add 0.25 cup of Water to the pan. Immediately cover with a lid and steam the Gyoza for about 3-5 minutes or until most of the water evaporates.



11 - Mix Soy Sauce, Rice Vinegar, and Rayu Chili Oil (optional) together for a dipping sauce.

Notes:

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- Make sure there is not air ( or too much air ) inside the dumpling.

 

 

 

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Written by: Uncut Recipes

Disclaimer

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