Vegetarian Gyoza

People the world over have figured out the delight of the dumpling. The Japanese version is gyoza, what was originally pot stickers in China. Gyoza can be pan-fried, deep-fried, or steamed; traditionally, they are pan-fried and steamed in the same pan. We’ve selected three different fillings for you to try out: pork, shrimp and vegetable. 

Serves 3 to 4 (makes 15-20 gyoza)

Ingredients

• 1 cup (250 mL) chopped napa cabbage
• 1 teaspoon (5 mL) kosher salt
• 1 1/2 cups (375 mL) mixed mushrooms such as shiitake, enoki, and oyster
• 1/2 cup (125 mL) finely chopped water chestnuts
• 1 teaspoon (5 mL) finely grated fresh ginger
• 1 tablespoon (15 mL) sake
• 1 teaspoon (5 mL) soy sauce
• 1/2 teaspoon (2.5 mL) sesame oil

For the Gyoza

• Cornstarch, for dusting the baking sheet
• 15-20 Gyoza wrappers (dumpling wrappers)
• 3 to 4 tablespoons (45–60 mL) vegetable oil, for frying

Directions

1. Place the cabbage in a colander set over a bowl, and mix in the salt. Allow to drain for 10 minutes.
2. Squeeze out the excess water from the cabbage, and place in a large bowl. Finely chop the mushrooms, and add to the bowl, along with the water chestnuts, ginger, sake, soy sauce, and sesame oil.
3. Lightly dust a baking sheet with cornstarch, and fill a tiny bowl with water for dipping your fingers in.
4. Take a sheet of gyoza wrapper in your hand, and place a tablespoon or so of the filling in the centre of the wrapper. With a finger dipped in water, moisten the edge along the lower half of the wrapper. As you close up the gyoza in a half-moon, fold a little pleat on one of the sides before sealing it closed; you’ll be making about 6 pleats in total, while the other side stays smooth. Make sure the edges are sealed together well. Place on the cornstarch-dusted baking sheet. Keep the gyoza covered with a light tea towel or plastic wrap as you form the rest of the gyoza.
5. (Another way to form gyoza is to simply press the 2 edges together, and then fold the edge into pleats.)
6. Place a medium nonstick pan over medium-high heat. Have ready a lid that fits over the pan. Add 1 tablespoon (15 mL) of oil to the pan, and heat for about 1 minute. In batches, fry the gyoza until the bottoms become golden brown. Add 1/3 cup (80 mL) water and immediately cover with the lid, cooking for 3 to 4 more minutes or until the water evaporates. Transfer to a serving plate, and continue with the rest of the gyoza.
7. Serve immediately with the dipping sauce.