Vegetable Gyoza

Ingredients

• 24 pieces Gyoza wrappers
• 2 cups Napa cabbage, finely shredded
• 1 medium Carrot, grated
• 4 ounces Shiitake mushrooms, minced
• 2 stalks Green onions, sliced
• 2 cloves Garlic, minced
• 1 teaspoon Ginger, grated
• 1 tablespoon Soy sauce
• 1 teaspoon Sesame oil
• 2 tablespoons Vegetable oil
• 0.25 cup Water

Instructions

1. 1

   In a large bowl, combine shredded cabbage, grated carrot, minced mushrooms, green onions, garlic, and ginger.

2. 2

   Add soy sauce and sesame oil to the vegetables and mix thoroughly. Let sit for 5 minutes, then squeeze out any excess moisture.

3. 3

   Place a gyoza wrapper in your palm and put 1 tablespoon of filling in the center.

4. 4

   Wet the edge of the wrapper with water, fold in half, and pleat the edges to seal tightly.

5. 5

   Heat vegetable oil in a large non-stick skillet over medium-high heat.

6. 6

   Arrange gyoza in the skillet and fry for 2-3 minutes until the bottoms are golden brown.

7. 7

   Carefully pour 1/4 cup of water into the pan and immediately cover with a lid to steam for 5 minutes.

8. 8

   Remove the lid and continue cooking until the water has evaporated and the bottoms are crispy again.

9. 9

   Serve hot with a side of soy sauce and rice vinegar for dipping.