Recipe by KristinV
Gyoza are little rounds or squares of noodle dough encasing a savoury filling. They may be deep-fried, steamed or braised.
Top Review by Slatts
My DH and I enjoyed these very much. I added some carrots and did a mixture of green and red cabbage because I had it on hand. I put the filling in the food processor and pulsed it a few times to bring the ingredients together. The consistancy made it easier to fill and seal the wonton wrappers. Thanks for the great recipe.
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 2 garlic cloves, finely chopped
- 1 cm cube fresh ginger, peeled and grated
- 3 shiitake mushroom caps, finely chopped
- 1 cup Chinese cabbage, shredded
- 3 tablespoons chives, finely chopped
- 1 spring onion, finely chopped
- 100 g firm tofu, crumbled
- 1 tablespoon soy sauce
- 1⁄2 teaspoon salt
- 1 teaspoon cornflour
- 30 wonton wrappers
- 2 teaspoons sesame oil
- 1⁄4 cup water
- chives, for garnish
Directions See How It's Made
- In a saucepan, heat the 1 tbs sesame oil and 1 tbs vegetable oil and sauté the garlic and ginger for 1 minute of medium heat.
- Add the shiitake, cabbage, chives, spring onion and tofu. Turn the heat to high and stir fry for 2-3 minutes. Add the soy sauce and the salt and continue to stir over high heat for a further 2-3 minutes until the excess liquid has been absorbed. Sprinkle in the corn flour and mix quickly. Transfer to a dish to cool.
- Put a teaspoon of the vegetable mixture in the centre of each wonton wrapper and moisten the edges of the wrapper with water. Fold to make a moon shape, making a few pleats to seal.
- Heat the 2 tsp sesame oil in a saucepan, then put in 10-12 gyoza. Cook both sides for 2-3 minutes over medium heat until well browned. Pour 1/4 cup water over the wontons and cook covered for 2-3 minutes until the liquid has been absorbed. If necessary, remove the lid and shake the pan until all excess liquid has been absorbed. Transfer to a dish and garnish with chives. Repeats with remaining Gyoza. Serve with your preferred dipping sauce.