Vegetable Gyoza Recipe
Japanese · Appetizer · 42 min total
These pan-fried Japanese dumplings are filled with a savory mix of cabbage, mushrooms, and carrots, offering a crispy bottom and juicy interior. Perfect as an appetizer or light meal.
30
min prep
min prep
12
min cook
min cook
4
servings
servings
230
kcal/serving
kcal/serving
Ingredients
- 2 cups finely chopped green cabbage
- 1 cup finely chopped shiitake mushrooms
- 1/2 cup grated carrot
- 2 green onions, finely chopped
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 24 gyoza wrappers
- 2 tablespoons vegetable oil for frying
- 1/4 cup water for steaming
Instructions
- In a bowl, combine cabbage, mushrooms, carrot, green onions, garlic, ginger, soy sauce, sesame oil, and salt. Mix well.
- Place a gyoza wrapper on your palm. Spoon about 1 teaspoon of filling in the center. Moisten edges with water, fold in half, and pleat to seal.
- Heat vegetable oil in a large non-stick skillet over medium-high heat. Place gyoza flat side down in a single layer. Cook until bottoms are golden brown, about 2-3 minutes.
- Carefully add water to the skillet and immediately cover with a lid. Steam for 5-6 minutes until wrappers are translucent and filling is cooked.
- Remove lid and cook until remaining water evaporates and bottoms crisp again, about 1 minute. Serve hot with dipping sauce.
Tips
- To prevent sticking, ensure gyoza are not touching when frying.
- Leftover gyoza can be frozen uncooked on a baking sheet, then transferred to a freezer bag. Cook from frozen, adding 2 minutes to steaming time.
- Serve with a dipping sauce of soy sauce, rice vinegar, and chili oil.
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