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Vegan Gyoza
Crispy-bottomed vegan dumplings filled with cabbage, mushroom and ginger, pan-fried and steamed. Salting the cabbage and squeezing out all its moisture before mixing the filling stops the dumplings turning soggy inside.
Ingredients
Instructions
Salt cabbage and rest 10 minutes, squeeze out all moisture.
Mix cabbage with mushrooms, garlic, ginger, soy sauce, sesame oil and spring onions.
Place a teaspoon of filling in the centre of each wrapper.
Wet the edges, fold and pleat to seal.
Heat oil in a wide pan, place gyoza flat side down.
Fry 3 minutes until bottoms are golden.
Add 100ml water, cover immediately and steam 4 minutes.
Uncover and fry 1 more minute until crispy. Serve with soy and rice vinegar dipping sauce.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
