Vegetable Gyoza
These flavorful vegetable gyoza are packed with finely chopped cabbage, carrots, mushrooms, and tofu, seasoned with ginger and soy sauce. Pan-fried to a golden crisp on the bottom and steamed to perfection, they make a delightful appetizer.
An original recipe by Forkin
- Total time
- 1 hr
- Serves
- 4
- Difficulty
- Medium
Allergen information: may contain gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
filling
- 200 gnapa cabbage, finely chopped
- 1 pcscarrot, grated
- 100 gshiitake mushroom, finely chopped
- 150 gfirm tofu, pressed and crumbled
- 1 tbspginger, grated
- 2 tbspsoy sauce
- 1 tspsesame oil
- 0.5 tspwhite pepper
wrappers
- 30 pcsgyoza wrapper
cooking
- 0.25 cupwater
- 2 tbspvegetable oil
dipping sauce
- 2 tbspsoy sauce
- 1 tbsprice vinegar
- 1 tspchili oil(optional)
Equipment
large bowl · lid · non-stick skillet
The method
Step by step
- 1
In a large bowl, combine the napa cabbage, carrot, shiitake mushroom, firm tofu, ginger, soy sauce, sesame oil, and white pepper. Mix well to ensure all ingredients are evenly distributed.
About 5 min
Cook’s note: Squeeze out excess water from the cabbage after chopping to prevent soggy gyoza.
- 2
Take one gyoza wrapper and place about a tablespoon of the vegetable filling in the center.
- 3
Lightly moisten the edges of the wrapper with water using your finger.
- 4
Fold the wrapper in half to create a half-moon shape, then pleat one side of the wrapper, pressing firmly to seal.
About 30 min
Cook’s note: If the wrappers are too dry, they won't seal properly. If too wet, they'll tear. Find a good balance.
- 5
Repeat with the remaining wrappers and filling until all gyoza are assembled.
- 6
Heat vegetable oil in a large non-stick skillet or frying pan over medium-high heat.
About 2 min
- 7
Place the gyoza in a single layer in the hot pan, ensuring they do not touch.
Cook’s note: Work in batches if necessary to avoid overcrowding the pan.
- 8
Cook for 2-3 minutes, or until the bottoms are golden brown and crispy.
About 3 min
Cook’s note: The crispy bottom is key for authentic gyoza texture.
- 9
Carefully pour water into the pan, immediately cover with a lid, and reduce heat to medium-low.
Cook’s note: Be careful as the water may splatter when it hits the hot oil.
- 10
Steam for 5-7 minutes, or until the wrappers are translucent and the filling is cooked through.
About 7 min
- 11
Remove the lid and continue to cook for another 1-2 minutes to allow any remaining water to evaporate and re-crisp the bottoms.
About 2 min
- 12
While gyoza cook, prepare the dipping sauce by combining soy sauce, rice vinegar, and chili oil (if using) in a small bowl.
About 1 min
Cook’s note: Adjust chili oil to your preferred spice level.
- 13
Serve the vegetable gyoza hot with the dipping sauce.
Keep it good
Store leftover gyoza in an airtight container in the refrigerator.
Reheat in a lightly oiled pan over medium heat until warmed through and crispy, or steam until hot.
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