Shiitake & Cabbage Gyoza
Crunchy & chewy gyoza filled with shiitake mushrooms, cabbage, garlic & ginger.
Ingredients
- 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
Dipping sauce
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 clove garlic
- ¼ inch ginger
- dash sesame seeds
Instructions
- 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.
- Enjoy!