Japenese Mushroom Gyoza

Japanese has got to be my favourite cuisine, and I just love gyozas, aka ‘Japanese dumplings’. (Although I believe they actually originated from China) 
However since they’re traditionally made with pork, so often there is no options for us Vegos 😦 
So the other day I set out on an experiment to make my own πŸ™‚ 
And turns out they’re actually pretty damn easy! The folding part is fiddley but you get the hang of it pretty quick! 
You can also put any kind of veggie in there, so versatile and actually really cheap! I haven’t made my own dumpling wrappers, I’ve used store bought ones which I found at the Asian supermarket (contained wheat flour, water and salt) but if you were feeling extra adventurous you could try make your own..
So anyway, here’s what you’ll need! 
Makes ~30 gyozas 

1 packet of dumpling wrappers (from Asian supermarket) -around 30 circle wrappers 

1 cup finely shredded cabbage (red and white)
1/2 cup finely diced organic tofu
1 cup finely sliced mushrooms (oyster)
1/2 cup finely sliced spring onion
1/2 cup diced capsicum 
1/2 cup chopped coriander
1/2 red chilli diced
1 inch peice of ginger- grated
3 garlic cloves
1 tsp sesame seeds
1 tsp sesame oil (extra if frying)
2 tsp tamari soy (extra for serving)
1. Add all shredded/chopped/diced veggies to a big mixing bowl. 
2. Stir in the ginger, garlic, coriander, soy, oil, and sesame seeds. 
3. Heat a pan to medium heat 
4. Add the bowl of ingredients to the pan and fry off for ~3 minutes or until just softened.
5. Transfer back to mixing bowl and leave aside to cool.
….Now to wrap your gyozas… My advice is to YouTube how to fold gyozas/dumplings. I’ll try explain but sometimes a video is far better! 
7. Place a gyoza wrapper in your hand, wet the edge of the wrapper with some water.
8. Place ~2tsp of the veggie mix in the centre of the gyoza wrapper 
9. Pinch one end of the wrapper together then make small folds across the rest of the edge. 
10. Place on a plate, without touching each other. And repeat using up all the mixture and wrappers.
Now you can either store them in the fridge to cook up that day or the next or freeze them to use in the coming weeks πŸ™‚ 
Cooking the gyozas-
1. Heat a pan/wok and add water so it’s ~3cm deep.
2. Also Heat another pan with some sesame oil
3. Place a few gyozas into the boiling water at a time, cover and allow them to steam for a couple of minutes, (less if fresh and more if cooking from frozen) then transfer them carefully to the hot pan to fry one side.
4. Repeat for remaining and serve with fresh coriander, sesame seeds, sesame oil, and Tamari Soy. 
Yum! I hope you enjoy this quick and easy recipe as much as I did 

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