BEST Vegetable Gyoza (野菜餃子) Japanese Dumplings

By No Recipes · 75 min

Ingredients

Instructions

1. Sauté the mushrooms in the vegetable oil until they shrink to about a third of their original volume and start to brown.
2. Add the quinoa, cabbage, water, sake and salt. Stir, cover, and simmer on low for 15 minutes. If water remains in the pan afterward, uncover and boil it off over higher heat.
3. While the quinoa cooks, prepare the garlic chives and ginger.
4. Trim the dried shiitake stems, break them into pieces, and grind them with the konbu in a clean spice grinder into a fine powder (a blender or grater also works).
5. Transfer the cooked quinoa to the bowl with the chives and ginger and let it cool enough to handle.
6. Add the soy sauce, sesame oil, potato starch, white pepper and the powder to the filling. Knead by hand until well distributed and sticky.
7. Place a wrapper in your non-dominant palm, wet the whole rim with water, and add about a tablespoon of filling to the centre. Fold over without sealing. Pleat 3 to 4 times along the top half while sealing, pressing out any air. Cover the finished gyoza with a towel. Repeat with the rest.
8. Heat a generous tablespoon of vegetable oil in a non-stick pan over high heat. Arrange the gyoza in a circle without crowding.
9. Add 1/4 cup of water to the pan and cover immediately. Lower the heat slightly and cook for 3 minutes.
10. Remove the lid and let the remaining water evaporate. If oil is low, add a little more and pan-fry until the bottoms are golden brown and crisp.
11. Serve brown side up with a dipping sauce of 2 tablespoons rice vinegar, 2 tablespoons soy sauce and chili oil.

Summarized from No Recipes's video. Watch it for the details.

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GingerMushroomCabbageShiitake mushroomWonton wrapperQuinoa