Ingredients
- Thumb-sized piece of ginger, peeled and finely grated
- 2 cloves of Garlic crushed
- 1/2 white Cabbage thinly shredded/ grated
- 2 medium Carrots cut into a small dice
- 3 spring onions, finely chopped
- 227g of Water Chestnuts finely chopped
- 100g Punnet of Shiitake mushrooms finely chopped
- 2 tbsp Saké, Shaohsing rice wine or dry sherry
- 2 tbsp Sesame oil
- 2 tbsp Soy sauce
- Sunflower oil to fry
- Salt and pepper to taste
Method
- Finely grate or shred the white cabbage, dice mushrooms, carrots and water chestnuts, then add to a large bowl.
- Next add your ginger, garlic, and spring onions, to a wok or fry pan with a splash of sunflower oil. Fry until translucent and fragrent
- Toss your prepared vegetables through the aromatics and cook for a further (3-4 mins) Drizzle over the soy sauce, sake, and sesame oil and dont forget to season to taste.
- Transfer back to the bowl and allow to cool completely before assembling your gyozas
- I've used pre made gyoza wrappers, but feel free to make your own its quite easy to do and only requires a few staple ingredients.
- Using a butter knife add a good amount of the mixture to the centre of your wrapper.
- To fold the gyoza's take a wrapper and place it in the palm of your non-dominant hand. Dip one finger in a bowl of water and draw a circle around the outer 1/4” of the wrapper
- Fold the wrapper in half over the filling and pinch it in the center with your thumb and index finger, press together to seal. Using your right thumb and index finger, start making a pleat about once every ¼ inch on the top part of the wrapper from the center toward the right. Continue the same pattern on the left side of the gyoza.
- Heat a drizzle of sunflower oil in a frying pan with a lid. Fry, flat-side down, for 2 mins until golden. Add 100ml water to the pan and cover. Cook over a medium heat for 3-5 mins until the water has evaporated and the gyoza is cooked through. Remove the lid and leave the gyoza to sizzle on the bottom for a minute or so.
- Serve straight from the pan with a side of crunchy Japanese slaw, chilli oil, soy sauce and my favourite Kewpie Mayonnaise By far the best vegetarian gyozas out!
Product used in recipe
- Kewpie - Kewpie Egg Free Mayonnaise
