Gyozas are small Japanese dumplings that are steamed and can be filled with various ingredients. In this recipe, we'll make vegetable gyozas with simple and readily available ingredients like leek, carrot, zucchini, cabbage, and mushrooms.
For the cabbage, I'll be using pak choi, which is readily available in most grocery stores and supermarkets these days. However, you can use your favorite vegetables or whatever you have on hand. It's important to julienne all the vegetables so the filling is nice and compact, making it easier to fill the gyoza wrappers.
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Gyoza wrappers can be purchased at Asian markets or online, but you can also make your own gyoza dough, which is quite easy and the result is well worth the effort. If you prefer a stronger flavor, you can add some grated ginger to the sautéed vegetables and substitute sesame oil for the sunflower oil.
The most time-consuming part of this recipe is filling and shaping the gyozas. It's important to use just the right amount of filling, about a tablespoon, and moisten only one edge of the wrapper to fold it over the moistened edge. Then, make the typical pleats towards both sides of the gyoza, pressing firmly to ensure a good seal so it doesn't open during cooking.
To cook the gyozas, we'll first give them a quick sear on a griddle to toast the bottom and make it crispy. Then, we'll add water to steam them. We'll also prepare a simple sauce with soy sauce, rice vinegar, and toasted sesame seeds to serve with the gyozas.
Recipe Information
- Preparation time: 30 minutes
- Cooking time: 20 minutes
- Total time: 50 minutes
- Servings: 3, 15 pieces
- Category: Appetizer
- Cuisine: Japanese
- Calories per serving (kcal): 226
Vegetable Gyoza Ingredients
- 75 g leek
- 100 g carrot
- 75 g zucchini
- 125 g pak choi
- 100 g mushrooms
- 1 garlic clove
- 2 tablespoons sunflower oil
- 4 tablespoons soy sauce
- 15 gyoza wrappers
- 150 ml water
- 2 tablespoons rice vinegar
- 1 teaspoon toasted sesame seeds
How to make vegetable gyozas
The first thing we're going to do is wash, dry, and cut all the vegetables into very thin strips: 75g of leek, 100g of carrot, 75g of zucchini, 125g of pak choi, and 100g of mushrooms.
Heat a frying pan over medium-high heat with 1 tablespoon of sunflower oil. When the oil is hot, add 1 grated garlic clove and sauté briefly. Then, add the leek and stir-fry for a couple of minutes. Next, add the carrot, mix, stir-fry for another 2-3 minutes, and then add 1 tablespoon of soy sauce.
Now add the zucchini, mix, and sauté for another 2-3 minutes. Add the pak choi, mix, and cook for another 2-3 minutes. Add the mushrooms, mix, cook for 2 minutes, and add another tablespoon of soy sauce. At this point, the gyoza filling is ready and needs to cool completely.
Now we're going to fill 15 gyoza wrappers. To do this, place 1 tablespoon of filling in the middle of the wrapper and, before closing the gyoza, moisten the top half of the edge with water.
We close the gyoza by pressing the top and bottom edges to seal it well and make the typical folds towards both sides that are characteristic of gyozas.
To cook the gyozas, put a frying pan over medium-high heat with 1 tablespoon of sunflower oil and when the oil is hot, place the gyozas with the base in contact with the pan to toast for 1 minute.
Next, add about 150 ml of water to the pan and cover it to steam the gyozas.
We cook the gyozas for 8-10 minutes until all the water has evaporated.
Finally, let's prepare a simple dipping sauce for the gyozas. To do this, put 2 tablespoons of soy sauce, 2 tablespoons of rice vinegar, and 1 teaspoon of toasted sesame seeds in a bowl and mix well.
We serve the vegetable gyozas accompanied by the dipping sauce.
Easy Preparation Summary
- Finely julienne the leek, carrot, zucchini, pak choi, and mushrooms.
- Sauté the garlic with the leek and carrot, then add soy sauce.
- Add the zucchini, pak choi, and mushrooms to the pan, sauté, add soy sauce, and let the filling cool.
- Fill the gyoza wrappers and moisten the top edge before sealing them.
- Seal the gyozas by making the characteristic pleats.
- To cook the gyozas, brown them on the bottom in a pan with sunflower oil.
- Add water to the pan and cover it.
- Cook the gyozas until the water evaporates.
- Prepare a sauce by mixing soy sauce, rice vinegar, and toasted sesame seeds.
- Serve the vegetable gyozas with the sauce.
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