Vegetable Gyoza Recipe

Gyoza is dumplings, usually ground pork or chicken and vegetables wrapped in round (fresh pasta like) flour skins and pan-fried.  Gyoza is originally from Chinese fried dumplings, but it is so popular and rooted well in Japanese cuisine today.  Most of the time, Japanese Gyoza is pan fried (with some steaming action in the middle), however, here we deep-fry to make them crispy outside and juicy inside.

There are a lot of people on a special diet today such as a vegetarian diet.  This Vegetable Gyoza is great for people who don’t eat meat at all or even those who want to reduce some of meat intake.  Mince all the vegetables for filling, and add some binder like potato starch and Panko bread crumbs.  It has enough seasoning itself, but you can always use the tangy dipping sauce in the recipe for extra flavor.  Although we deep-fry in the recipe, theses dumplings will taste as good when pan-fried like our original Gyoza.  If you’re on a low-fat diet, that may be a better cooking method.

The most difficult part to make Gyoza is how to wrap the filling in the skins.  Well, it’s not that hard if you watch our video.   Or make it however makes you happy, it will still taste good.

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5 from 1 vote

Vegetable Gyoza Recipe

Prep Time30 minutes mins

Cook Time10 minutes mins

Total Time40 minutes mins

Course: Appetizer, Main Course

Cuisine: Japanese

Keyword: gyoza

Servings: 25 -30 pieces

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Ingredients

• 1/4 cabbage 200g
• 1/2 tsp salt
• 1/2 brown onion 100g
• 1/2 bunch Nira, Chinese chives 100g
• 3 Shiitake Mushrooms
• 2 Tbsp bamboo shoot boiled or canned
• 1 clove garlic grated
• 1 ginger root 1" long, grated
• 1 Tbsp Soy Sauce
• 1 tsp Sake
• 1 Tbsp Katakuriko potato starch
• 2-3 Tbsp Panko bread crumbs
• 1 Tbsp sesame oil
• 25-30 Gyoza skins
• deep-frying oil

Dipping Sauce

• 3 Tbsp Soy Sauce
• 3 Tbsp Rice Vinegar
• 1 tsp chili oil Rayu or sesame oil (optional)

Instructions

• Chop cabbage finely. Sprinkle 1/4 tsp salt over cabbage and mix. Let sit for 5 minutes, and squeeze out water very well. Do the same for the onion. Cut Nira, Shiitake, and bamboo shoot into very small pieces. Grate garlic and ginger.
• In a large bowl, put in all the ingredients (except skins and frying oil), and mix well.
• Take a sheet of gyoza wrapper in your hand and place about a tablespoon of the mixture in the center of the wrapper. Moisten the edge along the lower half of the wrapper and fold the upper half of the wrapper up to meet the moistened edge. Fold one of the edges in a series of pleats (about 6), leaving the other edge smooth. Press the edges together to seal the gyoza. Repeat for the rest of the wrappers.
• Heat deep-frying oil at medium high heat. Deep fry Gyoza until golden.
• Mix soy sauce, rice vinegar, and Rayu chili oil (optional) together for a dipping sauce.

Video