The Best Vegetable Gyoza Recipe

Over the holidays, I decided to make some vegetable dumplings and they were some of the most delicious things I’ve ever tried, so I decided to share the recipe with you guys.

INGREDIENTS (makes about 10-15 dumplings):

The Dumpling Wrapper (or you can buy from store):

  • 2 1/2 cups all-purpose flour (300gr)
  • 1/2 tsp salt
  • 2/3 cup hot water (160ml)
  • all-purpose flour for dusting the working surface

Vegetable Filling:

  • 1-2 tbsp sesame oil (I have used olive oil before and still works)
  • 2 cloves garlic minced
  • 1 tbsp ginger minced
  • 1 onion diced
  • 1 carrot shredded
  • 7 oz cabbage (200gr) shredded
  • 7oz mushrooms finely chopped
  • 1/2 stick leek finely chopped
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • salt and pepper
  • 1 tsp sriracha

Dipping Sauce:

  • 3 tbsp soy sauce
  • 1tbsp rice vinegar
  • 1 tbsp agave syrup (I have used honey before as well and it works)
  • 1/4 tsp sesame oil
  • 1/2 tsp sriracha

INSTRUCTIONS:

Dumpling Wrappers:

  1. Mix flour and salt in a bowl. Add the hot water while stirring to combine. Transfer to a flour dusted working surface and knead for about 2-5 minutes. Then form a ball, wrap it in cling film and put in the fridge for half an hour.
  2. Divide the dough into two or more pieces, to make it easier to roll out. Dust the working surface with flour and roll out the dough to about 2mm thick.
  3. Cut out circles using a glass cutter (the one I use is 8cm wide).
  4. Dust the wrappers with some flour before stacking them up so they don’t stick to each other.

Vegetable Filling:

  1. Finely chop the vegetables and heat the oil in a large pan.
  2. Add the mushrooms, carrots and onion and fry for about 2-3 min. until lightly brown. Then add the leek and cabbage, a little bit of salt and cook for another 5-8 minutes, until the vegetables are cooked through. Add the garlic, ginger and the other seasonings and cook to combine them for about a minute.
  3. Leave aside to cool.

Fold Gyoza:

  1. Add 1 teaspoon of the filling to the center of the dumpling wrapper. Brush the edges with water and fold the dumpling creating a fan pattern or so that the seams are sealed.

Cook Gyoza:

  1. Heat the oil in a pan. Add the gyoza and fry for 3 minutes or until the bottoms are browned and crispy. Pout in about 1/4 cup of water and cover with a lid (be careful not to get splashed and burned). Steam for 7-8 minutes or until water has evaporated.

Dipping Sauce:

  1. Mix all the ingredients for the dipping sauce and pour into small cup

And there you have it. Honestly, they turned out so good and were soo delicious. I wish I could make them everyday! If you decide to try the recipe out, let me know how it turned out.

xx,

Mariya

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