Gyoza: tiny pockets of pure love.
Sometimes a girl just needs some fried food and a salty dipping sauce. Need I say anymore?
How to make Shiitake & Cabbage Gyoza
These little babies are:
Prep your ingredients
First and foremost, start with preparation. Begin chopping the mushrooms and cabbage into small bite-sized pieces and then add them to a large bowl. Sprinkle the veggies with salt, soy sauce and rice vinegar, and mix to coat. Allow the veggies to sit and marinate for a few minutes while you prep the other ingredients. While the mushrooms and cabbage are marinating, finely mince your garlic and onion.
Heat oil in a large pan over medium heat and then add the minced garlic and ginger. Cook this for about 3 minutes while mixing frequently to prevent burning. After the three minutes is up, the garlic and ginger should have softened slightly, and at this point, add the mushrooms and cabbage. Stir, and cook for about five minutes. Once the veggies have released some of their moisture, stir in soy sauce, cover, and cook the mixture until soft and reduced. Once the veggies are done, remove the pan from the heat and allow it to cool slightly before filling the dumplings.
Fill the dumplings
Get out prepared dumpling/gyoza papers and prepare to wrap these babies. It also might be helpful to get out two plates: one to wrap the gyoza, and another to place the finished gyoza, but do what works best for you. Additionally, you might want a small cup of water to dip your finger in to seal the gyoza.
Start by laying a gyoza wrapper on a flat surface. Place a teaspoon worth of filling in the center of the paper and then trace the perimeter of the paper with a wet finger. Fold the paper in half to create a hemicircle, and pinch the top (the highest point where the two halves of the papers meet) together to seal. Plead and pinch the remainder of the edges together to seal. To plead, pick up the top layer of gyoza and fold it into itself. If you are sealing the right side of the gyoza, plead to the left. Similarly, if you’re sealing the left side of the gyoza, plead to the right.
Sit the gyoza upright and shape it accordingly. Idealy, you want the gyoza to stand up by itself and to have a slight curvature to it. When you have finished the gyoza, place it on a separate plate or surface and repeat this process until all the filling or all the papers have been used up.
Fry & Steam
It’s go time. Heat a tablespoon of oil in a pan over medium-high heat. Once it’s hot, carefully place the gyoza in the pan. Fry for 3-5 minutes, or until the bottoms are golden brown. Now, gently add water, cover the pan, and allow the gyoza to steam for about 5 minutes, or until all the water has been absorbed.
Make the dipping sauce
This part is totally optional, but is also totally worth it. In a small bowl, combine minced ginger and garlic, chopped green onions, soy sauce, sesame oil, rice vinegar and a dash of sesame seeds. Mix this up and eat!
These gyoza are best served fresh and with a salty and zingy dipping sauce! For extra garnish, top them off with some sliced green onions and a sprinkle of sesame seeds!
For visual instruction, check out this video!
Storing & Reheating
Fried and steamed dumplings can be stored in the refrigerator for up to 4 days. To reheat, add them to a small saute pan with a dash of water until warm. Similarly, you could place the gyoza in an airfryer at 350 until warm and crisp.
If the gyoza have been wrapped, but not cooked, you can place the prepared gyoza in an airtighter container in the freezer for up to three months. To cook, allow the gyoza to defrost slightly, and then cook them according to the recipe.
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Shiitake & Cabbage Gyoza
- 10 oz shiitake mushroom
- 10 oz cabbage
- 3 cloves garlic, minced
- 1 inch ginger, minced
- 1 package gyoza wrappers
- 2 tbsp soy sauce, divided
- 1 tbsp rice vinegar
- 2 tbsp oil, divided
- ⅓-½ cup water
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 clove garlic
- ¼ inch ginger
- dash sesame seeds
- Slice the mushrooms and cabbage into small, bite-sized pieces and add them to a large bowl. Sprinkle the bowl with salt, then add a tablespoon of soy sauce and a tablespoon of rice vinegar. Set this aside to marinate while you chop the garlic and ginger.
- Heat 1 tablespoon of oil in a large pan over medium heat and once it's hot, add the ginger and garlic. Cook for about three minutes.
- Add the mushrooms and cabbage, stir, and cook for five more minutes. After five minutes, add a tablespoon of soy sauce, cover the pan, and allow it to cook for 5 more minutes or until the veggies are soft and reduced. Remove the pan from the heat and allow it to cool slightly before filling the gyoza.
- Lay a gyoza wrapper on a flat surface and place one teaspoon of the filling in the center. Trace the perimeter of the wrapper with a wet finger, and then fold the dough in half to create a semicircle. Pinch the dough to seal and plead the edges.
- Heat another tablespoon of oil in a large pan over medium-high heat.
- Carefully place the gyoza in the pan and fry for 3-5 minutes, or until the bottom is golden brown.
- Gently add in water, cover the pan, and allow the gyoza to steam for 5 minutes or until all the water has been absorbed.
- Make the dipping sauce by adding all of the ingredients to small bowl and mixing with a fork to combine.