Crispy Vegetable Gyoza
Pan-seared Japanese dumplings filled with a savory mixture of cabbage, mushrooms, and ginger, finished with a signature crispy golden skirt.
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Ingredients
- 30 pieces Gyoza wrappers
- 2 cups Napa cabbage, finely minced
- 1 cup Shiitake mushrooms, finely chopped
- 3 stalks Green onions, sliced
- 1 tablespoon Fresh ginger, grated
- 2 cloves Garlic, minced
- 1 tablespoon Toasted sesame oil
- 1 tablespoon Soy sauce
- 1 teaspoon Cornstarch
- 2 tablespoons Vegetable oil for frying
- 1/2 cup Water
Instructions
- 1
Place the minced cabbage in a bowl with a pinch of salt, let sit for 10 minutes, then squeeze out all excess moisture.
- 2
In a large bowl, combine the cabbage, mushrooms, green onions, ginger, garlic, sesame oil, soy sauce, and cornstarch; mix thoroughly until sticky.
- 3
Place a gyoza wrapper in your palm, add one teaspoon of filling to the center, and moisten the edges with water.
- 4
Fold the wrapper in half and create 4-6 pleats along one side, pressing firmly to seal the dumpling into a crescent shape.
- 5
Heat vegetable oil in a non-stick skillet over medium-high heat and arrange the gyoza in a circular pattern, flat side down.
- 6
Fry for 2-3 minutes until the bottoms are golden brown and crispy.
- 7
Pour the water into the pan and immediately cover with a lid to steam the dumplings for 5 minutes.
- 8
Remove the lid and continue cooking until the remaining water evaporates and the bottoms become extra crunchy again.
Nutrition per Serving
285
Calories
7g
Protein
42g
Carbs
10g
Fat
4g
Fiber
2g
Sugar
580mg
Sodium
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