Vegetarian Gyoza

Vegetarian Gyoza

Crispy-bottomed dumplings filled with cabbage, mushroom, and ginger, steamed then seared.

Total 55 min Makes 24 dumplings Calories 210/serving

Dietary

Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Wheat, Soy, Sesame

These gyoza pack finely chopped cabbage, shiitake mushrooms, and carrot into a ginger-garlic filling, folded into thin wrappers and cooked pan-fry-then-steam style for a crisp base and tender top. They make a satisfying appetizer or light meal served with a tangy dipping sauce, and the filling comes together quickly with a food processor or fine knife work.

Ingredients

  • 2 cups napa cabbage, finely chopped
  • 1/2 teaspoon salt
  • 1 cup shiitake mushrooms, finely chopped
  • 1/2 cup carrot, finely grated
  • 3 scallions, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon soy sauce
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon rice vinegar
  • 24 round gyoza/dumpling wrappers
  • 2 tablespoons vegetable oil, divided
  • 1/2 cup water, divided
  • 1/4 cup gyoza dipping sauce, for serving

Method

  1. Toss the chopped napa cabbage with salt in a bowl and let sit 10 minutes to draw out moisture.

  2. Squeeze the cabbage firmly by handfuls to remove excess liquid, then transfer to a mixing bowl.

  3. Add the chopped shiitake mushrooms, grated carrot, scallions, garlic, and ginger to the cabbage.

  4. Stir in the soy sauce, sesame oil, and rice vinegar until the filling is evenly combined.

  5. Lay a wrapper flat in your palm, spoon about 1 tablespoon of filling into the center, and moisten the edge with water.

  6. Fold the wrapper in half over the filling and pleat the edge to seal, pressing firmly to remove air pockets. Repeat with remaining wrappers and filling.

  7. Heat 1 tablespoon vegetable oil in a 9-inch nonstick skillet over medium-high heat.

  8. Arrange half the dumplings flat-side down in the skillet and sear undisturbed until the bottoms are golden brown.

  9. Pour 1/4 cup water into the skillet, cover immediately, and steam until the water evaporates and the tops turn translucent.

  10. Uncover and cook 1 to 2 minutes more to re-crisp the bottoms, then transfer to a plate. Repeat searing and steaming with remaining oil, dumplings, and water.

  11. Serve hot with gyoza dipping sauce.

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    Vegetarian Gyoza

    These gyoza pack finely chopped cabbage, shiitake mushrooms, and carrot into a ginger-garlic filling, folded into thin wrappers and cooked pan-fry-then-steam style for a crisp base and tender top. They make a satisfying appetizer or light meal served with a tangy dipping sauce, and the filling comes together quickly with a food processor or fine knife work.

    55 min 24 dumplings 210 cal

    Ingredients

    • 2 cups napa cabbage, finely chopped
    • 1/2 teaspoon salt
    • 1 cup shiitake mushrooms, finely chopped
    • 1/2 cup carrot, finely grated
    • 3 scallions, finely chopped
    • 2 cloves garlic, minced
    • 1 tablespoon fresh ginger, grated
    • 1 tablespoon soy sauce
    • 1 teaspoon toasted sesame oil
    • 1 teaspoon rice vinegar
    • 24 round gyoza/dumpling wrappers
    • 2 tablespoons vegetable oil, divided
    • 1/2 cup water, divided
    • 1/4 cup gyoza dipping sauce, for serving

    Method

    1. 1

      Toss the chopped napa cabbage with salt in a bowl and let sit 10 minutes to draw out moisture.

    2. 2

      Squeeze the cabbage firmly by handfuls to remove excess liquid, then transfer to a mixing bowl.

    3. 3

      Add the chopped shiitake mushrooms, grated carrot, scallions, garlic, and ginger to the cabbage.

    4. 4

      Stir in the soy sauce, sesame oil, and rice vinegar until the filling is evenly combined.

    5. 5

      Lay a wrapper flat in your palm, spoon about 1 tablespoon of filling into the center, and moisten the edge with water.

    6. 6

      Fold the wrapper in half over the filling and pleat the edge to seal, pressing firmly to remove air pockets. Repeat with remaining wrappers and filling.

    7. 7

      Heat 1 tablespoon vegetable oil in a 9-inch nonstick skillet over medium-high heat.

    8. 8

      Arrange half the dumplings flat-side down in the skillet and sear undisturbed until the bottoms are golden brown.

    9. 9

      Pour 1/4 cup water into the skillet, cover immediately, and steam until the water evaporates and the tops turn translucent.

    10. 10

      Uncover and cook 1 to 2 minutes more to re-crisp the bottoms, then transfer to a plate. Repeat searing and steaming with remaining oil, dumplings, and water.

    11. 11

      Serve hot with gyoza dipping sauce.