Vegetarian Japanese Gyoza
Elevate your appetizer game with these irresistible Vegetarian Japanese Gyoza, a flavorful twist on the classic dumplings! Packed with a vibrant filling of finely chopped cabbage, umami-rich shiitake mushrooms, crisp carrots, aromatic garlic, ginger, and spring onions, these dumplings are seasoned to perfection with soy sauce and sesame oil. Skillfully pan-fried to achieve a golden, crispy bottom, then steamed for a tender finish, these savory treats strike the perfect balance of textures. Whether served as a crowd-pleasing starter or a comfort-filled main dish, pair them with a tangy dipping sauce to unlock even more layers of flavor. With simple yet satisfying steps, this vegetarian recipe will transport your taste buds straight to Japan!
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Recipe Information
Ingredients
- 40 pieces Gyoza wrappers
- 200 grams Cabbage
- 100 grams Shiitake mushrooms
- 1 medium Carrot
- 2 cloves Garlic cloves
- 3 stalks Spring onions
- 1 inch piece Ginger
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 2 tablespoons Vegetable oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
- 0.5 cup Water
Instructions
Finely chop the cabbage and place it in a large bowl. Sprinkle some salt over it, mix well, and let it sit for 10 minutes to draw out excess moisture.
Wipe the shiitake mushrooms with a damp cloth to clean them, remove the stems, and finely chop the caps.
Peel and grate the carrot, finely chop the spring onions, mince the garlic cloves, and grate the ginger.
Squeeze out the excess water from the cabbage using a clean kitchen towel, and then transfer the cabbage to a large mixing bowl.
Add the chopped mushrooms, grated carrot, spring onions, minced garlic, and grated ginger to the cabbage.
Season the vegetable mixture with soy sauce, sesame oil, salt, and pepper. Stir everything until well combined.
Lay a gyoza wrapper on a clean surface and place about one teaspoon of the vegetable filling in the center of the wrapper.
Dip your finger in water and moisten the edge of the gyoza wrapper. Fold the wrapper in half over the filling to create a half-moon shape.
Pinch and pleat the edges of the wrapper to seal the gyoza. Repeat with the remaining wrappers and filling.
Heat a non-stick skillet over medium heat and add 1 tablespoon of vegetable oil. Arrange the gyoza in the skillet flat side down.
Cook the gyoza for about 2 to 3 minutes until the bottoms are golden brown.
Carefully add 1/4 cup of water to the skillet and cover with a lid. Allow the gyoza to steam for about 5 minutes, or until the water has evaporated.
Remove the lid and continue to cook for another 1 to 2 minutes until the bottoms are crispy again.
Transfer the gyoza to a serving plate and repeat the process with the remaining gyoza, using more oil and water as needed.
Serve the gyoza hot with your choice of dipping sauce, such as soy sauce mixed with a splash of vinegar and a dash of chili oil.
Nutrition Facts
Calories |
1104 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.2 g | 59% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3426 mg | 149% | |
| Total Carbohydrate | 152.7 g | 56% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 12.3 g | ||
| Protein | 29.6 g | 59% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 211 mg | 16% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1198 mg | 25% | |
*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.
