Gyoza Vegetable Dumplings Recipe

Pastry:

• 100g all purpose flour
• 1/4 teaspoon salt
• 1/2 tbsp cooking oil

Vegetable Stuffing:

• 1 1/2 cups finely sliced cabbage
• 1 cup chopped shiitake mushrooms
• 2 tbsp soy sauce
  
• 1 tbsp finely chopped carrot
• 1 tbsp finely chopped ginger
• 1 teaspoon sugar
• 1 teaspoon sesame oil
  

Dipping Sauce:

• 2 tbsp Japanese soy sauce
  
• 1/2 tbsp white vinegar
• 1 teaspoon sesame oil
  
• 1/2 tbsp sugar

Special Cooking Equipment Used

• steamer
  

Cooking instructions

Step 1: First we need to make the dumpling pastry, so add 100g of all purpose flour to a strainer, and filter the flour through into a mixing bowl so that it is fine and contains no lumps.

Step 2: Next add 1/4 teaspoon of salt to the mixing bowl, and slowly pour in 40ml of warm water while mixing with the flour. Then add in 1/2 tbsp of cooking oil, and knead the dough until it has the right consistency. Then let the dough rest for 15 minutes or so.

Step 3: Now we can make the dumpling stuffing. Add 1 1/2 cups of thinly sliced cabbage to a mixing bowl along with 1 cup of chopped shiitake mushrooms, 1 tbsp of finely chopped ginger, 1 tbsp of finely chopped carrot, 1 teaspoon of sesame oil, 2 tbsp of soy sauce, and 1 teaspoon of sugar. Then thoroughly mix the stuffing.

Step 4: Next dust some flour on a flat surface, and roll out the dough into a thin sheet. Then cut out round pieces from the sheet roughly the size of your palm. Place about 1 tbsp of the vegetable stuffing into the middle of each sheet of pastry, and fold the sheet in half and seal the edges. Then crimp the edges as Cherry shows in the video. Repeat this process for all of the pastry and stuffing.

Step 5: Now its time to cook the dumplings. Sit them upright in a steamer, and steam them for about 10 minutes. Then coat a pan with a small amount of cooking oil, heat on a low heat, and lightly fry the dumplings on all sides until they are golden brown. Make sure you use a low heat as they will burn easily.

Step 6: The last thing we need to do is make the dipping sauce. Add 1/2 tbsp of warm water, 1/2 tbsp of sugar, 2 tbsp of Japanese soy sauce, 1/2 tbsp of white vinegar, and 1 teaspoon of sesame oil to a mixing bowl, and stir until the sugar dissolves into the sauce.