Gyoza, Japanese Pot-Stickers, are one of my husband’s favorite foods. We fell in love with them while living in Japan, and we try them every time we see them on a menu. Just because we’re not eating meat now doesn’t mean we have to go without gyoza! Mushrooms take the place of pork in these to add that “meaty” texture and Umami flavor. This recipe makes 48 (one whole package of gyoza wrappers) but next time I think I will add marinated, crumbled tofu to add protein and double the recipe. I served them as a main dish with sauteed bok choy and a Japanese “quick-pickle” cucumber salad.
Vegetable Gyoza makes 48
- 1 package of Gyoza or dumpling wrappers (look in the freezer section of your regular or Asian supermarket). 48 count.
- 4 T, divided sunflower, coconut, or peanut oil
- 8oz shitake or “Baby Bella” mushrooms, chopped fine
- 1 1/2c shredded green cabbage (I used winter cabbage, but you could use Napa). I used 1/4 of a cabbage.
- 1 carrot, shredded or grated
- 4 small green onions, white and green parts, diced
- 3 gloves of garlic, minced
- 1T grated ginger (about 1/2 inch)
- 2T soy sauce
- 2T Mirin or other rice cooking wine
- 2tsp toasted sesame oil
- 1/4c soy sauce
- 1/4c rice wine vinegar
- 2 tsp brown sugar
- 1 clove garlic, pressed or grated
- 1-2 tsp chili paste like Sambal Oleck
- 1-2 tsp toasted sesame oil
Heat 2 T of the sunflower oil in a saute pan and add the mushrooms when hot. Saute over medium heat until they begin to brown and have released most of their moisture, about 7 minutes. Add the garlic and the soy sauce and cook an additional minute, then remove to a bowl.
Add the carrot, cabbage, green onion, and Mirin to the pan. Saute until softened, about 7-10 minutes, then add the ginger and sesame oil. Add to the bowl with the mushrooms and mix to combine.
Arrange your Gyoza filling station! Lay out a paper towel and place nine gyoza wrappers on it. Get a small bowl of cool water, a tray or cookie sheet, and a handtowel. Place a rounded teaspoon of filling in each wrapper. Dip your finger in the water and wet the edges of the wrapper, then pinch the top and bottom together, crimping as you would for pie crust. Keep the bottom flat. Place your finished gyoza on the tray and cover with a slightly damp towel or paper towel. You can freeze your gyoza at this point, if you want to save some for later.
Cooking the gyoza! You will need to do this in batches. Heat 2 T oil in a heavy-bottomed, lidded skillet. When hot, place the gyoza standing up in the pan and allow the bottoms to brown without moving the gyoza, about 4 minutes. When they have browned, quickly add 1/4c water to the pan and place the lid on. Steam them another 3-4 minutes until the skins are slightly translucent. Remove the lid and allow the remaining water to evaporate. Remove your gyoza from the pan, repeat with the remaining gyoza, and eat!