Pan Fried Vegetable Gyoza
Ingredients
Dumpling Dough
- 210 g All purpose flour
- 110 ml Boiling water
- 1/2 tsp Salt
Filling
- 1 tbsp Minced ginger
- 1 cup Chopped shiitake mushrooms, or dehydrated shiitake (rehydrated)
- 2 cups Chopped cabbage
- 4 Chopped green onions
- 1 tsp Salt
- 1/2 tsp Black pepper
- 2 tsp Sesame Oil
- 2 tbsp Soya sauce
- 3 tbsp Oil I used olive
- 2 Grated carrots
Cooking The Dumplings
- 2 tbsp Sesame oil
- 1/3 cup Water
- 2 tsp Corn Flour or Potato starch
- 2 tsp Soya Sauce
- 1 tsp Sesame seeds
Instructions
Dumpling Dough
- Mix the salt with the flour, add the boiling water and with a chopstick mix it well
- Turn the mixture onto a clean surface, and knead for 7-10 mins until a smooth dough is formed
- Rest it for 15 mins and then knead it again for 3 min
- Set aside
Filling
- Once you chop all your ingredients finely, heat the oil in a wok or skillet
- Fry your ginger and green onions until fragrant. Add the rest of the ingredients and fry for 5-7 minutes until they are wilted
- Remove from heat and add the sesame oil and soya sauce
Make The Dumplings
- Flour a clean surface
- Roll out the dough very thin, like 1 cm if you can, making sure it's floured well so it doesn't stick
- With a cup or a cookie cutter, cut circles until theres no dough left. Flour the dough discs so they don't stick together
- Place a tsp of filling into the dough disc and seal them by pinching the sides (youtube if necessary)
- Once done, brush the excess flour off the dumplings
- In a skillet, heat the sesame oil
- Put the dumplings in the skillet, and brown them 2 mins
- Mix the water, corn flour, soya sauce and sesame seeds
- Pour the liquid mixture, lower the heat, and cover the skillet for 5-7 mins until water has evaporated and dumplings have steamed
- Remove the cover and cook on high heat for another 2 min
- You can freeze the uncooked dumpling leftovers and store the extra filling in fridge