Japanese Vegetable Gyoza

Ingredients

• 30 pieces Gyoza wrappers
• 2 cups Napa cabbage, finely minced
• 1 cup Shiitake mushrooms, finely chopped
• 3 stalks Green onions, thinly sliced
• 2 cloves Garlic, minced
• 1 teaspoon Fresh ginger, grated
• 1 tablespoon Soy sauce
• 1 tablespoon Toasted sesame oil
• 1 teaspoon Cornstarch
• 2 tablespoons Vegetable oil for frying

Instructions

1. 1

   Place the minced cabbage in a bowl with a pinch of salt, let sit for 10 minutes, then squeeze out all excess moisture using a kitchen towel.

2. 2

   In a large bowl, combine the squeezed cabbage, mushrooms, green onions, garlic, ginger, soy sauce, sesame oil, and cornstarch.

3. 3

   Place a gyoza wrapper in your palm, add a teaspoon of filling to the center, and moisten the edges with water.

4. 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. 5

   Heat vegetable oil in a large non-stick skillet over medium-high heat and arrange gyoza in a circular pattern, flat side down.

6. 6

   Fry for 2-3 minutes until the bottoms are golden brown and crispy.

7. 7

   Pour 1/4 cup of water into the pan and immediately cover with a lid to steam for 5 minutes until the wrappers are translucent.

8. 8

   Remove the lid and continue cooking for 1-2 minutes until the remaining water evaporates and the bottoms are re-crisped.