Let's Wrap! Vegetable Gyoza – Japanese Pan-fried Dumpling

I always say that cooking is therapeutic, especially when you have time to do it.

vegetarian gyoza by a little bit of soy

Now I lost 2 out of 3 my hobbies (in case you are wondering, they are dancing and travelling). Yes I have time, and yes I need a good therapy to calm myself down for “not being able to do what I love”.

It sounds like a perfect time to cook, for me and for everyone like me.

Today, I would like to introduce my perfect recipe for this crazy circumstance – Vegetable Gyoza (Japanese pan-fried dumpling).

The wrapping exercise is super therapeutic. Believe me. Not thinking about anything else but wrapping gyoza is actually helpful to clear your mind. I would say that this is another way of Shavasana! Plus, you get to eat this delicious vegetarian gyoza. What a bonus!

My Meat-Free Vegetable Gyoza is really easy to make. All of the ingredients can be purchased from the major supermarkets. For Gyoza Wrappers, look for “Wonton Wrappers” in the pasta section in the fridge, if you do not fancy about making a special trip to the Asia shop to find Japanese Gyoza Wrappers.

Vegetable Gyoza by a little bit of soy

You can wrap all gyoza by yourself or you can do it with your kids, if you are looking for something to do with them.

Hope my Vegetarian Gyoza recipe will make your day a bit brighter…

Ingredients:

40 of Gyoza or Wonton Wrappers

For Gyoza Filling

  • 200g Mushrooms – finely chopped
  • 200g Cabbage – finely chopped
  • 40g Garlic Chives – cut into small pieces by scissors (if you cannot find them, you can use normal chives instead)
  • 1 Onion – finely chopped
  • 1 clove of Garlic – finely chopped
  • 1 Tablespoon of Soy Sauce
  • 1/4 Tablespoon of Sesame Oil
  • a pinch of Sea Salt

For Pan-frying Gyoza

  • 2 Teaspoons of Oil for frying each batch of Gyoza
  • 80ml of Water for frying each batch of Gyoza

For Dipping Sauce – mix all together

  • 4 Teaspoons of Soy Sauce
  • 4 Teaspoons of White Vinegar
  • Grounded Chili – as much as you want (optional)

Method:

  1. Place all of the Filling ingredients into a large bowl. Mix all together with a wooden spoon. undefined
  2. Now we wrap the filling with gyoza/wonton wrappers. Firstly, prepare a small bowl of water (not included in the ingredients’ above). Place a gyoza wrapper on your plam and put 1 teaspoonful of the filling in the centre of the wrapper. Apply a small amount of water on the top half of the edge of the wrapper with your finger (this works as glue). Fold the wrapper in half over the filling. Using the thumb and index finger of your other hand, start folding the wrapper from right to left while making pleats. If you use square shaped Wonton Wrappers, fold in half and seal the top of the triangle first. The make pleats on both sides. Repeat this process to make 40 gyoza. undefined undefined
  3. Now we pan-fry the gyoza. Heat a small amount of oil (not included in the ingredients’ list above) in a flat bottomed frying-pan on high. Once the pan gets really hot, turn the heat down to medium. Place the gyoza in a single layer in the frying-pan and pan-fry them for 1 minute. Probably you can place 10-12 gyoza on a 22cm frying-pan.
  4. Gently add 80ml of water and put a lid on immediately. Keep cooking for 2-3 minutes or until most of the water evaporates.
  5. Remove the lid. If there is any liquid left in the pan, cook them over high heat without the lid until the remaining water evaporates.
  6. Pour 2 teaspoons of oil into the pan. Pan-fry the gyoza for 3-4 minutes or until the bottom of the gyoza becomes golden and crispy.
  7. Transfer the gyoza to a serving plate
  8. Repeat Method 3 to 7 to cook all of the gyoza.
  9. Plate the gyoza with a bowl of the dipping sauce and serve while gyoza is hot.
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