Vegetable Gyoza

Vegetable Gyoza/ Vegetable Pan Fried Dumplings Recipe

Gyoza is a Japanese style dumpling that is traditionally made with meat, but here I have a vegetarian option that tastes equally phenomenal. This type of dumpling is not steamed like most dumplings. Instead, it has a crispy base and a soft outer covering. The crisp added to this type of dumpling makes it stand apart from all other dumplings and is a treat for your taste buds. The filling has perfect umami flavor from the soy sauce and Ajinomoto that takes you to a trip to heaven. It is so easy to cook that all it requires is a pan to made and no fancy steamers.

The gyoza was originated in China but gained popularity in Japan. It is also called by the name "Pot Stickers" which means that the dumpling sticks to the pot (pan) and gets a crispy base. After it gets a crispy base, it leaves the surface of the pan, and water is added to the pan, covered and steamed. 

It is a very fun and involving process. The excitement never goes down whenever you make this dish. The yearning to reveal your lovely dumplings has the same high level always. The steam that arises as soon as you uncover your pan is a treat to the eyes and gives you a sense of joy and brings a smile to your face. I am sure this recipe will give you a hint of all Chinese and Japanese flavors. Traditionally made with meat, this vegetarian option is no less in taste. 

    PREP TIME:

·          30-40 minutes

·         COOK TIME:

·          10 minutes

·         SERVES:

·          3-4

Details

Vegetarian

Level: Moderate

Cuisine: Chinese/ Japanese

Course: Appetizer

Recipe Notes

The water from the filling should be reduced properly to prevent the bursting of the dumplings while cooking. Seal the dumplings properly. Fill the dumplings only when the dumpling is cool.

Make them small-sized and not very big.

Tags

·         Veg

Ingredients

Ingredients For Vegetable Gyoza/ Vegetable Pan-fried Dumplings Recipe

•  All-Purpose Flour 2 Cups
•  Oil For Cooking
• Salt As Per Taste
• Water Accordingly Cold For Dough
• Finely Chopped Veggies (Cabbage, Capsicum, Carrot) (Mostly Cabbage) 3 Cups
• Spring Onion Greens 1/2 Cup
• Ginger Garlic And Green Chilli Paste 2 Tsps
• Soy Sauce 1 And 1/2 Tbsp
• Synthetic Vinegar 1/2 Tsp
• Worcestershire Sauce 1 Tsp Exceptional
• Ajinomoto 1/2 Tsp
• Black Pepper Powder 1 Tsp

Methods

HOW TO MAKE VEGETABLE GYOZA/ VEGETABLE PAN FRIED DUMPLINGS RECIPE

• 1. First, knead the dough for the gyoza wrappers. In a bowl add your flour along with oil and salt. Mix well.
• 2. Add water gradually and knead to a semi-soft dough. Keep aside covered for about 20 - 30 minutes.
• 3. Meanwhile, let's prepare the filling for the gyoza. Prepare the vegetables.
• 4. In a pan add oil and when hot enough add the ginger garlic chili paste. Saute till the garlic turns aromatic.
• 5. Add the prepared veggies along with salt. Mix well and cook on medium flame till most of the water from the veggies is evaporated.
• 6.After that add soy sauce along with vinegar and Worcestershire sauce. Mix well. Cook for 1 minute.
• 7. Add the black pepper powder and Ajinomoto. Turn off the flame and add the spring onion greens and mix well. Keep aside to cool.
• 8.While the filling is cooling knead your dough again for a minute or two. Take out small grape-sized balls and keep aside covered.
• 9. Roll the balls into round thin sheets. Roll out all the sheets and keep them covered to prevent drying. Dust flour while rolling if necessary.
• 10. Now it's time to form the Gyoza. This a tricky part. Keep some water in bowl handy.
• 11. Fill a tsp of the filling in the wrapper and start pleating using some water seal it closes. You can experiment with various shapes.
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• 12.Once all your dumplings are ready heat up some oil in a pan. Preferably a non stick one and place your dumplings to get a crisp golden brown base.
• 13. Keep 1/2th cup of water ready. Once the gyozas get crispy at the base add the water to the pan and cover immediately. Let it cook on low flame for 7-8 minutes.
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• 14. Uncover your lovely gyozas and let excess water dry out. Once ready plate them up the way you like with some schezwan sauce or soy sauce.
• 15. Taste best when eaten piping hot.