Yasai Gyoza (野菜餃子)
Japan
Traditional Japanese gyoza dumplings with a fragrant vegetable filling of cabbage, scallion, ginger, and garlic. The dumplings are first pan‑fried to a golden crust, then steamed under a lid to become tender and juicy. Served with a simple soy‑sauce and rice‑vinegar dip.
Ingredients
- 150 g wheat flour
- 85 ml hot water
- 300 g cabbage
- 30 g shallot
- 1 piece ginger
- 1 piece garlic
- 0.25 tsp salt
- 3 tbsp soy sauce
- 2 tsp sesame oil
- to taste pepper
- 0.5 tsp sugar
- 3 tsp vegetable oil
- 240 ml water
Steps
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In a large bowl, add wheat flour, add hot water and mix until homogeneous.
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Knead the dough by hand, form a ball and knead for 2–3 minutes until elastic.
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Wrap the dough in plastic film and let rest for 30 minutes.
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Finely shred the cabbage, add 0.25 tsp salt, let sit for 5–6 minutes, then squeeze out excess moisture with a clean kitchen towel.
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Finely shred the scallion, peel and grate the ginger and garlic.
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Combine cabbage, scallion, ginger, garlic, add soy sauce, salt, sesame oil, pepper and sugar; mix well.
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After the dough rests, roll it into a log about 20 cm long, cut into 20 pieces about 1 cm each, dust with flour.
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Shape each piece into a circle 5–6 cm in diameter, then roll out to a thin circle about 9 cm diameter.
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Place 2 teaspoons of filling in the center of each circle, pinch the edges, and form a crescent with five small vertical pleats.
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Heat 1 tsp vegetable oil in a pan, place the dumplings with pleats up and fry over medium heat until a golden‑brown crust forms.
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Pour in 1 cup of boiling water, cover immediately and steam for 6–7 minutes.
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Remove the lid, increase heat, let the liquid evaporate, add the remaining 2 tsp vegetable oil and fry until crisp.
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Prepare the sauce by mixing soy sauce and rice vinegar; serve the dumplings with the sauce for dipping.