Vegetarian gyoza
Calling all lovers of small Asian dumplings: gyoza filled with rice, aubergine, carrots, cabbage and shiitake mushrooms. Spiced up with ginger for an extra kick.
Ingredients
Preparation
Step 1
Start preparing your gyoza filling by cooking the rice according to the packet instructions and leave to cool.
Step 2
Wash and trim the aubergine and mushrooms, then dice into small cubes.
Step 3
Peel the onion, garlic and ginger.
Step 4
Wash and trim the pointed cabbage and spring onions. Wash and peel the carrots. Finely dice the onion, garlic, ginger, pointed cabbage, carrots and spring onions.
Step 5
Heat the oil in a pan and lightly sauté the vegetables in the following order: garlic, ginger, carrots, onions, aubergine, shiitake mushrooms, spring onions and pointed cabbage. Place the vegetables on a plate and leave to cool.
Step 6
Put the vegetables, rice and remaining ingredients in a bowl and mix well.
Step 7
Arrange 30 gyoza skins on your work surface. Place approx. 15 g of filling on the centre of each skin. Moisten half of the edge of each with a little water using your fingertip. Fold the skin to cover the filling, then press the edges firmly together to create a pleated effect.
Step 8
Line a steamer basket with baking paper (or cabbage leaves). Place the gyozas roughly 0.5 cm apart and steam over a high heat for 7-8 minutes, then serve with dips. You can find some ideas for dipping sauces here.
Tip:
Making your own Gyoza dough will enhance you experience of this dish!
Recipe-ID: 1417
Recipe as PDF
Download PDFThank you for your feedback!
Let us know what you think
Click on the number of stars you want to give: the more the better!
Discover more
