Pan-Fried Vegetable Gyoza – Japanese Recipe

The Japanese version of the Chinese ‘Jiaozi’ dumplings is made rich and flavorful by the addition of a variety of vegetables and the prominent hint of garlic.

Ingredients

1 large shredded carrot

1½ – 2 cups chopped Chinese napa cabbage

4 chopped shiitake mushrooms

¼ cup chopped chives

3 finely chopped cloves of garlic

½  teaspoon salt

1 teaspoon coarse black pepper

3 tablespoons sesame oil

2 tablespoons soy sauce

1 teaspoon Japanese shichimi  (7 flavour chilli pepper)

20 – 30 gyoza shells

Small bowl with water

Cooking oil

Dipping Sauce

Mix a few tablespoons of soy sauce with tsuyu (noodle dipping sauce) or soy sauce, mirin (rice wine) and a teaspoon of sesame oil.

Procedure

Mix all ingredients in a large bowl.

Place one gyoza shell in the palm of your hand and fill it with approximately 1 tablespoon of the mixed ingredients.

Wet the tip of your finger with water and run it along the edge of the gyoza shell then fold one edge over to the other and pinch down to keep them together.

Heat up a skillet with a little cooking oil and place the gyoza side down. Let them fry until golden and flip to do the same on the other side.

Add a little water to the skillet, cover and allow the gyoza to cook for approximately 2 minutes.