You heard it here: homemade gyoza > storebought gyoza. These vegan gyoza with cabbage and edamame are absolutely mouthwatering and easy to make at home!
- 1 package gyoza wrappers
- 3–4 cups chopped cabbage
- 1 small carrot, finely diced
- 1 cup boiled edamame beans, finely diced
- ½ cup dry roasted walnuts, finely diced
- ¼ cup chopped scallions,
- 2 tablespoons tapioca/corn starch,
- 1 tablespoon grated ginger
- sesame oil
- soy sauce
- oil and salt to taste
- hot water
- In a heated non-stick pan with 2 teaspoons oil, sauté cabbage for 2 minutes until fully cooked through & season with 2 teaspoons of soy sauce. Drain all excess liquid, if any. Place sautéd cabbage, carrot, edamame, walnut, ginger in a big bowl. Mix well & season with ½ teaspoons salt, & few drizzles of sesame oil. Taste test, then fold in the starch.
- In a heated non-stick pan (12-inch) with 1 teaspoon oil, place gyoza, flat side down & pan fry for 1 minute. Check to see the bottom is browned, then, slowly pour in ¾ cup of hot water. Cover lid, turn heat to low-med & simmer until all water is absorbed, a brownish lacey layer will form as well. Turn off heat & let gyoza sit in the pan for few seconds before serving.
- Mix together 3 tablespoons of dumpling sauce, 2 tablespoons hot water until well combined.
A few tips to wrap the dumplings:
- Let the wrappers come to room temperature.
- When pleating on one, cover the rest with a slightly damp paper towel
- Filling ingredients should not be too saucy.
- Remove as many air pockets as possible when wrapping (most important) & seal all openings properly by pressing the wrappers firmly.
Find more of WoonHeng’s recipes on @woon.heng.