Vegetable Gyoza
Delight in the irresistible flavors of homemade Vegetable Gyoza, a classic Japanese dumpling filled with a vibrant medley of finely chopped green cabbage, shiitake mushrooms, grated carrots, garlic, ginger, and green onions. Perfectly seasoned with soy sauce, sesame oil, and a hint of white pepper, this recipe combines rich umami undertones with fresh, aromatic vegetables. Encased in delicate gyoza wrappers and pan-fried to golden perfection, these dumplings are steamed to achieve a beautifully crisp bottom and tender top. Ready in just 45 minutes, Vegetable Gyoza makes a fantastic appetizer or snack that pairs perfectly with soy sauce or your favorite dipping sauce. Ideal for vegetarians and fans of Japanese cuisine, this recipe is simple, customizable, and utterly delicious!
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Recipe Information
Ingredients
- 2 cups Green cabbage
- 1 cup Shiitake mushrooms, finely chopped
- 0.5 cup Carrots, grated
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 3 units Green onions, finely sliced
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 0.25 teaspoon White pepper
- 30 units Gyoza wrappers
- 2 tablespoons Vegetable oil
- 0.5 cup Water
Instructions
Start by preparing the filling: In a large bowl, combine the finely chopped green cabbage, shiitake mushrooms, grated carrots, minced garlic, grated ginger, and sliced green onions.
Add the soy sauce, sesame oil, and white pepper to the vegetable mixture and mix well until all ingredients are evenly combined.
Take a gyoza wrapper and place it in the palm of your hand. Scoop about a teaspoon of the filling and place it in the center of the wrapper.
Moisten the edge of the wrapper with water using your fingertip. Fold the wrapper in half over the filling and press the edges together to seal, pleating the edges if desired to create a traditional gyoza shape.
Repeat with the remaining wrappers and filling.
Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium-high heat.
Place the gyoza in the skillet, flat side down, and cook until the bottoms are golden brown, about 3 to 4 minutes.
Carefully add 1/4 cup of water to the skillet (beware of sputtering), then cover immediately with a lid.
Allow the gyoza to steam for 5 minutes or until most of the water evaporates.
Remove the lid and let the gyoza continue to cook until the bottoms are crisp again, about 2 more minutes.
Transfer the cooked gyoza to a serving plate. Repeat the cooking process with the remaining gyoza, adding more oil as needed.
Serve the vegetable gyoza hot with soy sauce or your choice of dipping sauce.
Nutrition Facts
Calories |
998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2039 mg | 89% | |
| Total Carbohydrate | 131.4 g | 48% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 16.3 g | ||
| Protein | 26.8 g | 54% | |
| Vitamin D | 9.6 mcg | 48% | |
| Calcium | 171 mg | 13% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1624 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
