Vegetarian Gyoza With Spicy Dipping Sauce

Submitted by kittycatmom

"The traditional filling is pork and cabbage, but they're often stuffed with chicken, seafood, or vegetables. I grew up eating gyoza this is just one of many variations. (serving size is 4 gyoza and 1 tablespoon of sauce if serving as an appy - I would suggest doubling sauce if you serve as a meal with hot rice)"

 

• Ready In: 50mins
• Ingredients: 16
• Serves: 12

ingredients

• Sauce

• 1⁄3 cup rice vinegar
• 1⁄4 cup chopped green onion
• 1⁄4 cup low sodium soy sauce
• 1⁄2 teaspoon crushed red pepper flakes

• Filling

• cooking spray
• 4 cups diced shiitake mushroom caps (about 3/4 pound)
• 4 cups finely chopped green cabbage
• 2 tablespoons chopped green onions
• 2 tablespoons mirin (sweet rice wine)
• 2 tablespoons low sodium soy sauce
• 2 teaspoons grated peeled fresh ginger
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon dark sesame oil
• 3 garlic cloves, minced

• Remaining ingredients

• 24 lettuce leaves
• 2 tablespoons peanut oil, divided

directions

1. To prepare sauce, combine first 4 ingredients; set aside.
2. To prepare filling, heat a large non-stick skillet coated with cooking spray over medium-high heat. Add mushrooms; cook 3 minutes or until moisture evaporates, stirring frequently. Add cabbage; cook 3 minutes or until softened, stirring frequently. Stir in 2 tablespoons green onions and next 6 ingredients (2 tablespoons green onions through garlic); simmer 2 minutes. Remove from heat; set aside.
3. Working with 1 wrapper at a time, spoon 2 teaspoons mushroom mixture into center of wrapper. Fold in half. Fold top edge of wrapper at 1/2-inch intervals to form pleats, pressing against bottom edge to seal. Place dumplings, pleated sides down, on a large baking sheet dusted with flour; cover loosely with towel to prevent drying.
4. Line each tier of a 2-tiered (10-inch) bamboo steamer with 3 lettuce leaves. Arrange 6 dumplings, 1-inch apart, in each steamer basket. Stack tiers; cover with steamer lid. Add water to a large skillet to a depth of 1 inch; bring to a boil. Place steamer in pan, and steam dumplings 5 minutes. Remove dumplings from steamer. Repeat procedure with remaining lettuce and dumplings.
5. Heat 1 1/2 teaspoons oil in a large non-stick skillet over medium-high heat. Add 12 dumplings; cook 1 1/2 minutes on each side or until browned. Repeat procedure 3 times with remaining oil and dumplings. Serve with sauce.