Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Filling
Wrap
Pan
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; steamer with lid and heatproof dishes; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.
Steps
Fill · About 12 min
- Mix 250 g cabbage, finely chopped, 150 g mushrooms, finely chopped, 30 g spring onions, chopped, 10 g ginger, grated, 15 ml soy sauce, 10 ml sesame oil. Use 30 gyoza wrappers, 60 ml water for sealing to fill and seal 30 wrappers, moistening only their edges.
Brown · About 3 min
- Heat half the oil from 20 ml neutral oil, 180 ml water for steaming. Fry half the dumplings flat-side down for 3 minutes.
Steam · About 6 min
- Add half the steaming water, cover and cook 6 minutes. Uncover and crisp for 1 minute. Repeat with the remaining dumplings, oil and water.
Check: The wrappers are soft and translucent; the bottoms are golden and crisp.
Tips
- Keep filling away from the wrapper edges for a firm seal.
- Judge Vegetable Gyoza by the texture and doneness signs in its steps. Your pan and heat affect how long Vegetable Gyoza takes to cook.
Substitutions
- In Vegetable Gyoza, replace mushrooms with finely chopped firm tofu.
Storage
- Get perishable Vegetable Gyoza into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Vegetable Gyoza within two days, keeping it covered at 4°C / 40°F or colder.
- Bring cooked Vegetable Gyoza to 74°C / 165°F, stirring or turning it for even heating. When Vegetable Gyoza is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
- If Vegetable Gyoza includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Vegetable Gyoza becomes softer in storage.
Make ahead
- Prepare the measured ingredients for Vegetable Gyoza one day ahead. For Vegetable Gyoza, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Vegetable Gyoza on the day of serving.
FAQ
What matters most when making Vegetable Gyoza?
Keep filling away from the wrapper edges for a firm seal.
What can I substitute in Vegetable Gyoza?
In Vegetable Gyoza, replace mushrooms with finely chopped firm tofu.
Can I prepare Vegetable Gyoza ahead?
Prepare the measured ingredients for Vegetable Gyoza one day ahead. For Vegetable Gyoza, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Vegetable Gyoza on the day of serving.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
