Vegetable Gyoza

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Course: Appetizer

Cuisine: Japanese

Prep Time: 25

Cook Time: 15

Total Time: 40

Servings: dumplings

Calories: 43kcal

Authentic Vegetable Gyoza: a naturally vegan and vegetarian recipe that is simple to make, delicious, and a hit every time!

Add the minced cabbage to a large bowl. Sprinkle the cabbage with the fine sea salt and massage it in. Let it sit for 15 minutes and squeeze the water out of the cabbage. Put the cabbage back in the bowl.
Put the minced onion on a plate and microwave it for 2 minutes, or until partially cooked. Add the onions to the cabbage along with the mushrooms, green onions, ginger, garlic, soy sauce, fish sauce, vegetable stock paste, and potato starch. Mix thoroughly. Taste the mixture for seasoning and add additional salt if needed.
Place a gyoza wrapper on your hand. Add 2 teaspoons of the vegetable mixture in the center of the wrapper. Using a finger dipped in water, wet the inner edges of the wrapper. Fold the gyoza wrapper in half and press the edges together to seal it shut, or crimp the edges to create a pleated pattern. Repeat until you run out of wrappers or filling.
In a large non-stick frying pan, heat oil over medium heat. Place the gyoza flat-side down on the pan and cook until the bottoms are golden. Pour the water on top and cover the pan with a lid to let the gyoza steam for -- minutes.
Take the lid off to let the remaining water evaporate. Once the water has evaporated, drizzle with sesame oil and continue to cook until the bottom turns crispy. Remove the pan from the heat and move the gyoza onto a plate.
Combine the dipping sauce ingredients in a small bowl or plate and serve immediately with your hot gyoza.

Leftover dumplings keep covered in the refrigerator for 4-5 days. Reheat them in the microwave on high for 1-2 minutes or pan-fry the gyoza in a non-stick skillet over medium-high heat with a small amount of oil.

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