Cabbage-mushroom stuffed gyoza dumplings
Elevate your dumpling skills with these festive fusion gyoza blending Japanese and European winter flavours. Filled with a mix of crunchy cabbage and earthy mushrooms, they come with a zesty cranberry sauce for a delicious seasonal treat.
Preparation
Step 1
100 g white cabbage – 30 g shiitake mushrooms – 30 g enoki mushrooms – 80 g onion – 2 garlic cloves – 40 ml Kikkoman Naturally Brewed Soy Sauce – 30 ml rapeseed oil
Finely chop the vegetables for the filling and fry in oil for about 10 minutes until the ingredients are soft. Season with the Kikkoman Soy Sauce.
Step 2
40 ml Kikkoman Naturally Brewed Soy Sauce – 120 ml Kikkoman Mirin-Style Sweet Cooking Seasoning – 80 g dried cranberries – 1 tsp cornstarch
Mix the ingredients for the cranberry sauce and bring to a boil.
Step 3
14 gyoza pastry sheets
Fill the pastry sheets with the filling from step 1 and roll them into gyoza dumplings.
Put the finished dumplings in a pan and fry on one side. When they are golden brown, add a little water, cover with a lid and simmer for 3-4 minutes.
Serve the finished dumplings with the cranberry sauce.
Tip
How to prepare gyoza dumplings:
Put the filling in the middle of the pastry sheet. Fold in half. Make an accordion shape with the glued ends in the upper part of the dumpling (use water to moisten the edges of the dough sheets).
Recipe-ID: 1369
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100 g white cabbage – 30 g shiitake mushrooms – 30 g enoki mushrooms – 80 g onion – 2 garlic cloves – 40 ml Kikkoman Naturally Brewed Soy Sauce – 30 ml rapeseed oil
Finely chop the vegetables for the filling and fry in oil for about 10 minutes until the ingredients are soft. Season with the Kikkoman Soy Sauce.
40 ml Kikkoman Naturally Brewed Soy Sauce – 120 ml Kikkoman Mirin-Style Sweet Cooking Seasoning – 80 g dried cranberries – 1 tsp cornstarch
Mix the ingredients for the cranberry sauce and bring to a boil.
14 gyoza pastry sheets
Fill the pastry sheets with the filling from step 1 and roll them into gyoza dumplings.
Put the finished dumplings in a pan and fry on one side. When they are golden brown, add a little water, cover with a lid and simmer for 3-4 minutes.
Serve the finished dumplings with the cranberry sauce.
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