Vegetable Gyoza-style pan-fried vegetable dumplings

Ingredients

Filling

• 200 g cabbage, finely shredded
• 200 g tofu, crumbled and squeezed dry
• 100 g mushrooms, finely chopped
• 2 carrots, grated
• 4 spring onions, sliced
• 2 garlic cloves, crushed
• 1 inch ginger, grated
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp sugar
• ¼ tsp white pepper

Dumplings

• 24 gyoza wrappers (or wonton wrappers)
• 2 tbsp vegetable oil
• 100 ml water

Dipping sauce

• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp chilli oil
• ½ tsp sugar

Method

1. Filling. Combine all filling ingredients. Squeeze out excess moisture — this is critical.
2. Sauce. Mix all dipping sauce ingredients. Set aside.
3. Fill. Place 1 tbsp filling in the centre of each wrapper.
4. Fold. Wet the edges. Fold in half and pleat the front edge (4-5 pleats). Press to seal.
5. Pan-fry. Heat oil in a non-stick pan. Place gyoza flat-side down. Cook 2 minutes until bottoms are golden.
6. Steam. Add 100 ml water. Cover. Steam 4 minutes.
7. Crisp. Remove lid, cook 1 minute more to dry the bottoms.
8. Serve. Hot, with dipping sauce.

Tips

• White bottoms = steam, then fry. The ice-water trick is the move.
• Wonton wrappers are fine instead of gyoza wrappers. Same job.
• Don’t overfill. The fold needs to hold or it splits in the pan.