Vegetable gyoza dumplings

I love the fresh flavours of Japanese food. From snacking on edamame beans and vegetarian sushi to feasting on vegetable katsu curry and tofu rolls – this is one Asian cuisine which caters amazingly for vegetarians. About a year ago we started making veggie sushi at home and since realising how easy, fun and cheap it is to prepare, this has become a regular contender for the evening meal. Making it yourself means you are in control of all the ingredients (so no nastys like MSG) and, if you have a healthy appetite like me, you can make a BIG batch which is perfect for next-day munchage.

One thing that has been lacking since I started opting for homemade Japanese over takeout though, has been the accompaniment of delicious vegetable gyoza dumplings which I always order when eating out. I’m not sure why I haven’t attempted to make them myself until now. I think I worried that they would be too fiddly or require exotic ingredients which can only be bought from obscure and faraway places but (obviously) this was unfounded. It turned out that most of the ingredients could be bought from the highly unexotic climes of ASDA, and the gyoza wrappers a 5-minute walk from my work.

I bought a lovely traditional bamboo streamer and served them steamed however they can also be shallow fried which will add a crispy texture to the skins. Amazing served with soy sauce which can be made even more delightful by adding a little ginger, garlic, chilli and spring onions.

mushroom gyoza dumpling

Ingredients:

  • 1 punnet of mixed exotic mushrooms or shitake mushrooms (available from most supermarkets), diced
  • ½ a small green cabbage, diced
  • 6 spring onions, diced
  • 2 tablespoons soy sauce
  • 3 garlic cloves, crushed
  • 2 teaspoons of fresh grated ginger
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon sugar
  • Lettuce leaves (for steaming)
  • 1 tablespoon rapeseed oil
  • 1 packet of gyoza wrappers (available from all good oriental food shops
  • To make:

  • Heat the oil in a large non-stick pan and cook the mushrooms until most of the moisture has evaporated
  • Add the cabbage and cook until softened
  • Add the spring onions, vinegar, sugar, soy sauce and a little chilli (optional) cooking until once again the moisture has evaporated
  • Set aside to cool and flour a surface ready to fill the wrappers
  • Set some water in a large pan to boil and, if using a bamboo steamer, line it with lettuce leaves which will keep the dumplings moist and prevent them from sticking during cooking
  • Start making the dumplings by adding a heaped teaspoon full of the filling into each wrapper, foliding and pinching closed along the edges to create a crimped border, using a little warm water to help them stick
  • Once the dumplings are formed place them into the bamboo steamer so that none of them are touching to prevent sticking, and then place the steamer on top of the boiling pan of water to cook
  • Steam for around 12-15 minutes until tender and serve
  • steamed gyoza dumpling

    vegetable gyoza dumplings

     

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