Vegetable Gyoza
About This Recipe
After many attempts to make a vegetable gyoza filling that was not too mushy or fell apart I was shown a method of making a potato patty on nori that is deep fried. What I discovered from that recipe was that finely grated potato forms a firm but moist patty when deep fried. Which got me to thinking that this might be a good way to hold chopped vegetables in a gyoza to give it a better texture that does not fall apart. I think the result is very good and my teenage son agrees and ate over 20 of them at once.
Ingredients
- 60 Gyoza Wrappers
- 2 Spring onions
- 1 Garlic clove or 1/4 tsp garlic powder
- 1 thumb size piece Ginger or 1/4 tsp of ginger powder
- 6 Shiitake mushrooms dried or fresh
- 1 Carrot medium size peeled
- 1/4 Cabbage small to medium size
- 1 Potato medium size
- 2 Tbsp Potato starch
- 2 tsp Sesame oil
- 2 Tbsp Shaoxing cooking wine
- 2 Tbsp Soy sauce
- 1 tsp Brown sugar
Dipping sauce
- 2 Tbsp Soy Sauce
- 2 Tbsp Rice Wine Vinegar
Instructions
- 1
If using dried shiitake mushrooms rehydrate them in clean water for 30 minutes.
- 2
Finely chop the cabbage, carrot, spring onions, garlic, ginger and shiitake mushrooms.
I use a food processor for this step as it speeds up preparation, if you use a processor just roughly chop all of these ingredients before putting them in the processor. You want the mixture to be finely chopped but still with some texture.
- 3
Finely grate the potato using the finest grater you have, it should be a very fine almost mush like consistency when done.
Drain the grated potato in a fine meshed sieve but do not squeeze as you want it moist.
- 4
In a large bowl put the finely chopped vegetable mixture and add the grated potato, potato starch, sesame oil, Shaoxing cooking wine, 2 Tbsp soy sauce and sugar and mix to combine well. I do not add any further salt as the soy sauce should be enough for seasoning.
- 5
Open the packet of gyoza wrappers and take out one and put it flat in the palm of your hand. (cover the remaining wrappers with a cloth to prevent them drying out).
Dip your finger into a bowl of clean fresh water and rub it around the edge of the wrapper.
Put a little over a teaspoon of the filling into the middle of the wrapper and then fold wrapper in half and using your other hand pleat the edge closest to you whilst sealing it against the other side. You can simply press the two sides together to seal if you find the pleating process too difficult as it does take some practice to get it right.
Place the gyoza on a clean plate and cover with a cloth.
Repeat the wrapping step until you have used up all of the wrappers or mixture.
- 6
Mix the soy sauce and rice wine vinegar in a small serving bowl to make the dipping sauce.
- 7
Heat over medium heat a cast iron or a non stick frying pan and add a small amount of cooking oil when the pan is hot.
Add gyoza to the pan but leave room between them so they don't stick together. You will need to cook the gyoza in batches of around 12 unless you have a very large frying pan.
Cook the gyoza until the bottoms are golden brown and then add about a 1/4 cup of hot water to the pan and cover with a lid to steam until most of the water has evaporated off. Remove the lid and let the rest of the water evaporate and then add about 1/2 Tbsp of sesame oil to the pan and let the gyoza continue to cook until the bottom is crispy.
- 8
Plate the cooked gyoza and serve them with the dipping sauce.
