Vegetable gyoza

Japanese dumplings filled with cabbage and vegetables, pan-fried and then steamed. Crisp underneath and soft on top, they are dipped in a soy and vinegar sauce for a sociable meal.

Preparation: 30 min  |  Cooking: 12 min  |  Servings: 4  |  Difficulty: Medium

Estimate per portion: 240 kcal · 8 g protein · 38 g carbohydrate · 7 g fat

Ingredients

• 24 gyoza wrappers
• 300 g cabbage
• 2 carrots
• 150 g mushrooms
• 1 tsp ginger
• 2 tbsp soy sauce
• 1 tsp sesame oil

Method

1. Finely chop the cabbage, carrots and mushrooms and fry them with the ginger.
2. Fill the gyoza wrappers and pleat the edges.
3. Brown them underneath, then add a little water and cover for 5 minutes.
4. Serve with a soy and vinegar sauce.

Nutritional benefits

Homemade gyoza are filled with vegetables rich in fibre and vitamins, and pan-steaming keeps the fat down. Much lighter than fried or shop-bought versions, they make a sociable, largely plant-based dish. The wrapper provides the carbohydrate.

Variations and substitutions

• With pork or chicken (traditional version).
• With tofu and spinach.
• Steamed only for even more lightness.
• With chilli in the dipping sauce.

Storage and making ahead

Can be frozen raw: cook them straight from frozen. Once cooked, they keep for 2 days.

💡 Good to know

Cook them dry first to brown the underside, then add the water and cover: this is the pan-steaming technique, crisp underneath and tender on top.

Read also

Discover more vegetarian recipes · vegan recipes · healthy & balanced recipes · lactose-free recipes.

The ingredients in this recipe: wrappers · cabbage · carrots · mushrooms · ginger.

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