Vegetable gyoza
Crisp, pan-fried Japanese dumplings filled with cabbage and mushrooms.
Active time1 h
Cooking25 min
Total1 h 15 minResting : 10 min
Add to my week
Loading your week…
Ingredients
- 100 g mushrooms
- 250 g white cabbage
- 20 g spring onion
- 30 round gyoza wrappers
- 30 ml sunflower oil
- 30 ml soy sauce
Preparation
Wash the cabbage and spring onion, and clean the mushrooms. Finely chop the cabbage and mushrooms, and thinly slice the spring onion.
100 g mushrooms250 g white cabbage20 g spring onion- knife
- chopping board
Fry the cabbage and mushrooms for 8 minutes in 10 ml of oil. Add the spring onion and half the soy sauce. Leave to cool for 10 minutes until lukewarm.
30 ml sunflower oil30 ml soy sauce- frying pan
- spatula
Place a small spoonful of filling in the centre of each wrapper. Moisten the edge and fold over, pressing out the air; pinch carefully to seal.
30 round gyoza wrappers- spoon
- bowl of water
- chopping board
Cook in two batches, dividing the remaining oil between them. For each batch, brown the bases for 2 minutes, add 80 ml of water to the pan and cover for 5 minutes. Uncover and let the water evaporate for 1 minute. Serve the remaining soy sauce separately.
- frying pan
- lid
- spatula
Allergens
- Gluten
- Soy
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration