Vegetable Gyoza Dumplings

Name: Vegetable Gyoza Dumplings
Prep time: 120 min
Cook time: 20 min
Total time: 140 min
Yield: 25
Ingredients: 250 g plain flour; 150 ml boiling water; 200 g white cabbage; 4 chestnut mushrooms; 1 carrot; 4 water chestnuts; 15 g ginger, finely grated; 2 clove garlic, finely grated; 3 spring onions, finely sliced; 2 tbsp sunflower oil, plus extra for frying; 1 tbsp soy sauce; 1 tbsp Shaoxing rice wine or dry sherry; 2 tbsp rice wine vinegar; 1 tbsp crispy chilli oil; 2 tbsp cornflour for dusting; 1 tsp salt

These homemade vegetable gyoza are packed with cabbage, mushrooms, carrot, and ginger for a savory, satisfying bite. Pan-fried until crisp on the bottom and steamed until tender, they make a great appetizer, light meal, or freezer-friendly make-ahead dish.

Servings25 Portions

Prep Time120 Mins

Cook Time20 Mins

Difficulty

Intermediate

Ingredients

plain flour
250 g
boiling water
150 ml
white cabbage
200 g
chestnut mushrooms
4
carrot
1
water chestnuts
4
ginger, finely grated
15 g
garlic, finely grated
2 clove
spring onions, finely sliced
3
sunflower oil, plus extra for frying
2 tbsp
soy sauce
1 tbsp
Shaoxing rice wine or dry sherry
1 tbsp
rice wine vinegar
2 tbsp
crispy chilli oil
1 tbsp
cornflour for dusting
2 tbsp
salt
1 tsp

Step-by-Step Instructions

If making the wrappers from scratch, combine the flour and salt in a mixing bowl. Gradually pour in the boiling water, stirring with a spoon until a rough dough forms. When cool enough to handle, knead on a lightly floured surface for about 10 minutes until smooth, then wrap and chill for at least 1 hour. You can also use 25 to 30 store-bought gyoza wrappers.

While the dough rests, prepare the filling. Coarsely grate the cabbage, mushrooms, carrot, and water chestnuts, then mix with the ginger, garlic, and spring onions. Heat the sunflower oil in a wok or large frying pan over high heat, add the vegetables, and stir-fry for about 3 minutes until slightly softened.

Add the soy sauce and Shaoxing wine, then cook for another 2 to 3 minutes until the moisture reduces. Taste and season if needed, then transfer the filling to a bowl and let it cool completely before assembling.

Divide the dough in half. Dust the work surface with cornflour and roll out one portion until very thin. Cut out 10 cm rounds and stack them lightly dusted with cornflour so they do not stick together. Re-roll the scraps and repeat until you have about 25 wrappers.