Vegetable Gyoza

Japanese vegetable gyoza filled with cabbage, mushrooms and chives, pan-steamed for crisp bottoms and tender tops.

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Removing moisture from the cabbage keeps the filling compact and prevents the wrappers from becoming soggy.

Ingredients

• 30 gyoza wrappers
• 250 g green cabbage (finely chopped)
• 120 g shiitake mushrooms (finely chopped)
• 80 g carrot (finely grated)
• 50 g garlic chives or spring onions (chopped)
• 2 garlic cloves (minced)
• 10 g fresh ginger (grated)
• 1.5 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp cornstarch
• 2 tbsp neutral oil (for frying)
• 120 ml water (for steaming)

Step-by-step method

1. Toss the cabbage with a small pinch of salt and leave for 10 minutes. Squeeze out as much moisture as possible with clean hands.
2. Mix the cabbage with mushrooms, carrot, chives, garlic, ginger, soy sauce, sesame oil and cornstarch.
3. Place about 1 teaspoon filling in the centre of each wrapper. Wet the edge lightly, fold and pleat firmly so no gaps remain.
4. Heat 1 tablespoon oil in a non-stick pan over medium-high heat and arrange half the gyoza flat-side down.
5. Cook for 2 minutes until the bottoms are golden, then add 60 ml water and immediately cover.
6. Steam for 4–5 minutes, remove the lid and cook until the water evaporates and the bottoms become crisp again. Repeat with the second batch.
7. Serve hot with soy-vinegar dipping sauce.