Vegetable Gyoza Recipe

This gyoza recipe is my ultimate comfort food because it’s packed with fresh flavors and a delightful mix of textures, all wrapped up in cute little dumplings – I mean, who can resist that crispy-on-the-bottom, tender-on-the-top magic? Plus, making these from scratch with wholesome ingredients like cabbage and shiitake mushrooms just makes me feel like a total kitchen rockstar, and let’s be honest, that’s the kind of adulting we all aspire to.

Vegetable gyoza are a fantastic dish that I am now proficient in making. They consist of very finely chopped green cabbage, napa cabbage, carrot, and shiitake mushrooms.

Minced garlic and ginger, soy sauce, and sesame oil round out the (quite delectable) filling; and the gyoza, whilst they contain zero animal products, are nothing short of a solid umami bomb.

Ingredients

• Green Cabbage: Packed with fiber, vitamins C and K, adds crunch and nutrition.
• Napa Cabbage: Milder flavor, rich in antioxidants, vitamin A, and vitamin C.
• Carrot: Provides sweetness, high in beta-carotene and fiber, good for vision.
• Shiitake Mushrooms: Umami flavor, packed with B vitamins and essential minerals.
• Scallions: Boosts flavor, rich in vitamin K and antioxidants.
• Garlic: Adds depth and aroma, known for its immune-boosting properties.
• Ginger: Pungent and spicy, supports digestion and has anti-inflammatory benefits.
• Soy Sauce: Salty and savory, provides umami flavor and enhances taste.
• Sesame Oil: Nutty aroma, contains healthy fats and boosts flavor depth.

Ingredient Quantities

• 1 cup green cabbage, finely shredded
• 1/2 cup napa cabbage, finely shredded
• 1/4 cup carrot, grated
• 1/4 cup shiitake mushrooms, finely chopped
• 1/4 cup scallions, finely chopped
• 1 clove garlic, minced
• 1 teaspoon fresh ginger, minced
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 30 gyoza wrappers
• 2 tablespoons vegetable oil (for frying)
• 1/2 cup water (for steaming)

Instructions

1. In a big bowl, mix together the green cabbage, napa cabbage, carrot, shiitake mushrooms, scallions, garlic, and ginger.

2. Incorporate the vegetable mixture with soy sauce, sesame oil, cornstarch, salt, and black pepper. Stir until all elements are combined.

3. Lay a gyoza wrapper on a clean, flat surface and place approximately 1 teaspoon of the vegetable filling in the middle of the wrapper.

4. Moisten the edge of the wrapper by dipping your finger in water. Fold the wrapper in half over the filling, creating a half-moon shape, and press the edges together to seal. If desired, give the pleats a decorative pattern.

5. Continue the same procedure using the other wrappers and the other stuffing.

6. 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat. Place half of the gyoza in the skillet, flat-side down. Cook until the bottoms of the gyoza are a golden brown, about 2 to 3 minutes.

7. Place 1/4 cup of water into the skillet and quickly cover with a lid. Let the gyoza steam until the water is gone and the wrappers are tender, which should take about 4 to 5 minutes.

8. Take off the lid and cook for one more minute to crisp the bottom. Put on a plate and keep warm.

9. Clean the skillet and do the frying, steaming, and crisping process for the remaining gyoza using the second tablespoon of vegetable oil and 1/4 cup of water.

10. Serve hot the vegetable gyoza with soy sauce or your most-liked dipping sauce. Enjoy!

Equipment Needed

1. Large mixing bowl
2. Measuring cups and spoons
3. Grater
4. Knife
5. Cutting board
6. Small bowl (for water)
7. Non-stick skillet with lid
8. Spatula
9. Plate

FAQ

• Q:Is it possible to use another kind of mushroom in place of shiitake? A: You can indeed use a kind of mushroom other than shiitake in this recipe. Button mushrooms and cremini mushrooms work well as substitutes.
• Q:Are there any alternatives to soy sauce? A: You can use tamari or coconut aminos as a gluten-free substitute for soy sauce.
• Q:Is it possible to prepare the filling ahead of time? Answer: The filling can be made up to one day in advance and kept in a refrigerator. It is then ready to be used when you are ready to produce gyoza.
• Q:What steps can I take to make sure my gyoza don’t cling to the pan? A: Use a sufficient quantity of oil and a non-stick skillet. Wait until the gyoza have a brown crust before trying to shift them.
• Q:Can I freeze the gyoza? A: Yes, you can freeze the uncooked gyoza. Lay them out on a tray and freeze them. After they are frozen, you can put them in a bag and keep them in the freezer until you are ready to cook them. When cooking from frozen, add just a few more minutes to the cooking time.
• Q:How do I ensure my gyoza wrappers do not dry out?
  A: While assembling, keep the unused gyoza wrappers damp by covering them with a towel to prevent them from drying out.
• Q:Is it possible to bake gyoza rather than fry them? A: Though gyoza are traditionally fried, you can bake them at 375°F (190°C) for 15-20 minutes until they’re golden, but they will have a different texture.

Substitutions and Variations

Substituting savoy cabbage or bok choy for green cabbage will get you pretty much the same texture and flavor. If you can find them, you can also use the following:

• Nappa cabbage: has a similar texture, flavor is less intense.

• Kale: a pretty good substitute, though it’s more intense in flavor.

• Collard greens: if you use this, slice it really thin for it to cook in the same amount of time as cabbage.
If napa cabbage is not available, you might use Chinese cabbage or some other form of cabbage in your cooking.
In the absence of shiitake mushrooms, use cremini or portobello mushrooms, which have a similar texture.
Leeks can be used instead of scallions when a milder onion flavor is desired.
For a richer, deeper flavor, swap toasted sesame oil for sesame oil. If you don’t have any sesame oil on hand, olive oil can work in this recipe instead. Toasted sesame oil has a more pronounced, nutty flavor than regular sesame oil, so this is a great way to amp up the taste of your dish. If you use regular sesame oil instead, you’re still good to go!

Pro Tips

1. Optimize Filling Texture Before mixing the filling, lightly salt the shredded cabbage and let it sit for about 10 minutes. This will draw out excess moisture. Rinse and squeeze out the water before combining with other ingredients. This will prevent the gyoza from becoming soggy.

2. Sealing the Wrappers Ensure the edges of the gyoza wrappers are well-sealed by running your finger dipped in water along the entire edge before folding. Press firmly to avoid any filling leakage during cooking.

3. Uniform Cooking When frying the gyoza, try to arrange them in a circular pattern in the skillet without overcrowding. This ensures even cooking and makes it easier to manage moisture levels during the steaming step.

4. Adjust Heat Levels After adding water to the skillet for steaming, slightly lower the heat to a medium-low setting. This provides a gentle steam that cooks the filling thoroughly without burning the wrapper.

5. Rest Before Serving Allow the cooked gyoza to rest on the plate for a minute before serving. This helps the wrapper set slightly and enhances the crispiness, making for a more satisfying bite.