Japanese-Style Vegan Gyoza
A vegan twist on the classic Japanese pan-fried dumplings, filled with a flavorful mixture of vegetables and served with a side of soy sauce.
Ingredients
- ●20-25 wrappers Gyoza wrappersYou can find these at most Asian grocery stores
- ●1 small head Cabbage
- ●8 oz Shiitake mushroomsMake sure to use vegan-friendly mushrooms
- ●2-inch piece Ginger
- ●2 tbsp Soy sauceUse a vegan-friendly soy sauce
- ●1 tsp Sesame oil
Instructions
- 1
1. In a large pan or wok, heat 1 tsp of sesame oil over medium-high heat.
- 2
2. Add the cabbage and cook until it's soft and slightly caramelized, about 5 minutes.
- 3
3. Add the shiitake mushrooms and cook until they're tender, about 3-4 minutes.
- 4
4. Add the ginger and cook for 1 minute.
- 5
5. In a large bowl, combine the cooked cabbage and mushroom mixture, soy sauce, and a pinch of salt and pepper. Mix well.
- 6
6. Lay a gyoza wrapper on a flat surface and place a small spoonful of the filling in the center of the wrapper.
- 7
7. Dip your finger in a small amount of water and run it along the edges of the wrapper.
- 8
8. Fold the wrapper into a triangle by bringing the two opposite corners together to form a point, and press the edges together to seal the dumpling.
- 9
9. Repeat with the remaining wrappers and filling.
- 10
10. In a large pan or wok, heat 1-2 tbsp of sesame oil over medium-high heat.
- 11
11. When the oil is hot, add a few of the gyoza to the pan and cook until the bottoms are golden brown, about 2-3 minutes.
- 12
12. Flip the gyoza over and cook for another 2-3 minutes, until the other side is also golden brown.
- 13
13. Serve the gyoza hot with a side of soy sauce for dipping.
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