Veggie Dumplings Japanese (Print Version)
# Ingredients:
→ For the gyoza wrappers
01 -
24 gyoza wrappers (store-bought or homemade)
→ For the filling
02 -
½ teaspoon salt
03 -
1 teaspoon sesame oil + 1 tablespoon for cooking later
04 -
110g shiitake or wood ear mushrooms, finely chopped
05 -
¼ onion, very thinly sliced
06 -
110g carrots, shredded
07 -
110g napa cabbage, finely sliced or grated
08 -
1 clove garlic, minced
09 -
1 teaspoon ginger, finely minced
10 -
1 tablespoon soy sauce
11 -
1 teaspoon miso paste
12 -
2 tablespoons canola oil
→ For the dipping sauce
13 -
6 tablespoons soy sauce
14 -
2 tablespoons rice vinegar
15 -
Chili oil (optional)
→ Optional toppings for serving
16 -
Black and/or golden sesame seeds, toasted
17 -
Chopped spring onions
# Instructions:
01 -
Chop all the veggies into tiny pieces, so they’ll fit neatly into the center of the wrappers. Toss the cabbage, carrots, mushrooms, and onions in a big mixing bowl to combine.
02 -
Whisk together sesame oil, soy sauce, miso, garlic, ginger, and salt in a small measuring cup until well blended.
03 -
Heat a tablespoon of canola oil in a large skillet set over medium-high. Once the oil’s shimmering, add the veggie mix and stir-fry it for around 2 minutes. Pour in the seasoning mixture, give it a good stir, and keep cooking for another 1-2 minutes, or until any liquid has evaporated. Then, transfer everything back to the bowl and let it cool completely.
04 -
Spoon a little filling onto the center of each wrapper. Use a finger to wet the edges lightly with water, fold the wrapper into a half-circle, and pinch the top to seal. Make 3 or 4 pleats along each side, pressing firmly with your fingers. Repeat the process for the rest.
05 -
Heat 1 tablespoon of canola oil in a deep skillet over medium-high. When the oil is hot, place the dumplings in and let the bottoms brown for 2-3 minutes. Carefully add about 60 ml of water, then quickly cover with a lid. Reduce to medium heat, letting the gyozas steam for 3 minutes. Once the water’s gone, drizzle in 1 tablespoon of sesame oil and crisp the bottoms again.
06 -
In a small bowl, quickly whisk together all the sauce ingredients until thoroughly mixed.
07 -
Top the dumplings with sliced spring onions and a sprinkle of toasted sesame seeds. Serve right away with the dipping sauce on the side.
# Notes:
01 -
If the filling’s too wet, stir in a little cornstarch, about a tablespoon at a time.
02 -
Speed up the cooling process by popping the veggie mix into the fridge for 10-15 minutes.