Who can say no to juicy, crispy and golden brown Gyoza, the Japanese famous pan-fried dumplings? Here is our recipe to make a Delightful vegan option. You can use this one as an appetizer for your multi-course meal or serve it as a main course for lunch!
How to make Gyoza?
For convenience, you can use store-bought wrappers to make gyoza, it is easy to find the wrappers in Asian grocery stores.
Ingredients:
1 bag of dumpling wrapper (14oz)
Vegetable Filling Ingredients:
2 tbsp sesame oil
2 tbsp vegetable oil
1 tbsp minced ginger
3 cloves minced garlic
100 g diced onion
100 g shredded carrot
100 g finely chopped mushrooms
200 g Diced Delight Patties
2 tbsp soy sauce
1 tbsp rice vinegar
salt and pepper to taste
Dipping Sauce Ingredients:
3 tbsp soy sauce
1 tbsp rice vinegar
¼ tsp sesame oil
¼ tsp hot pepper oil (Option)
Some sesame seed (Option)
Here’s how to do it:
Veggie Filling:
Chop all Filling and heat the oil in a large pan.
Add the Delight Patties and fry for 5-6 minutes until it becomes crunchy and golden brown. Then add mushrooms, onions, and carrots and fry for 5-6 minutes until cooked through. Add the garlic, ginger, and seasonings and stir a minute to combine the flavors. Set aside to cool.
Fold Gyoza:
Add 1 spoon of filling to the center of the dumpling wrapper. Brush the edges with water and fold the dumpling, making sure to seal the seams.
Repeat until the wrappers are used up.
Cook Gyoza:
Heat the oil in a pan over medium heat. Add the gyoza and fry for 2-3 minutes or until the bottoms are nicely browned. Pour in about 1/4 cup of water and cover with a lid. Steam for 7-8 minutes or until the water has evaporated.
Dipping Sauce:
Mix all dipping sauce ingredients together.
Sprinkle the gyoza with sesame and chopped spring onions and serve with the sauce. Enjoy!
Notes:
To freeze the uncooked Gyoza, place them in a single layer on a baking tray, leaving some space between each to prevent them from sticking. Freeze for 1.5 hours, then transfer to a freezer bag. To serve, simply cook right out of the freezer, just steam them for 2 minutes longer. Don’t need to thaw them.