Vegetable Dumplings

Vegetable gyoza are my go-to appetizer whenever I order out for sushi. I’ve noticed that many places only sell pork gyoza though, so I decided to take a stab at making them myself! They do take a while to put together but are totally worth the effort.

Ingredients:

• Dumpling wrappers

Vegetable filling

• 1-2 tbs sesame oil

• 2 cloves garlic, minced

• 1 tbs ginger, minced

• 1 onion diced

• 1 carrot, shredded

• 7 oz mushrooms, finely chopped

• 1 stick green onion, finely chopped

• 7 oz cabbage, shredded

• 2 tbs soy sauce

• 1 tbs rice vinegar

• Salt and pepper to taste

• 1 tsp sriracha 

Dipping sauce

• 3 tbs soy sauce

• 1 tbs rice vinegar

• 1 tsp maple syrup

• 1/4 tsp sesame oil

• 1 tsp sriracha

Method:

1. Heat the oil in a wok.

2. Add the mushrooms, onions, and carrots and fry for 2-3 minutes until lightly browned. Then add the green onion and cabbage with a little salt and cook further for 5-7 minutes, or until veggies are soft and cooked through, stirring occasionally. Add the garlic, ginger, and seasonings and cook for another minute to combine the flavors.

3. Set aside to cool.

4. Add 1 heaped teaspoon of filling to the center of the dumpling wrapper. Brush the edges with water and fold the dumpling creating a fan pattern.

5. Repeat until the wrappers are used up.

6. Heat the oil in a pan over medium heat. Add the gyoza and fry for 2-3 minutes or until the bottoms are nicely browned. Pour in about 1/4 cup of water and cover with a lid. Steam for 7-8 minutes or until the water has evaporated. You can freeze the uncooked gyoza.

7. Mix all dipping sauce ingredients together.

8. Serve the gyoza with the sauce.