Description
Crisp, golden dumplings filled with a savory blend of finely chopped vegetables, served hot with a sweet chili dipping sauce—these gyoza are an irresistible appetizer or snack.
Ingredients
Units
Scale
- 1 cup green cabbage, finely chopped
- 1/2 cup shiitake mushrooms, minced
- 1/2 cup carrots, grated
- 1/4 cup green onions, chopped
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 20 round gyoza wrappers
- Neutral oil for frying
- 2 tablespoons water (for sealing)
Instructions
- In a bowl, combine chopped cabbage, mushrooms, carrots, and green onions.
- Add soy sauce, sesame oil, grated ginger, garlic powder, salt, and pepper. Mix well and let sit for 10 minutes.
- Place a gyoza wrapper in your palm and spoon 1 teaspoon of filling into the center.
- Wet the edges of the wrapper with water, fold over the filling into a half-moon shape, and pleat to seal tightly.
- Repeat the process with the remaining wrappers and filling.
- Heat about 1/2 inch of neutral oil in a frying pan over medium heat.
- Once the oil is hot, gently add dumplings in batches, flat side down.
- Fry for 2–3 minutes per side, or until golden brown and crisp.
- Remove the fried dumplings and drain on paper towels.
- Garnish with fresh chopped green onions and serve hot with sweet chili sauce or soy dipping sauce.
Notes
- Ensure oil is hot enough before frying to prevent soggy dumplings.
- Don’t overcrowd the pan to maintain crispiness and even cooking.
- Chill the filling briefly if it becomes too wet before wrapping.
- Leftover gyoza can be reheated in a pan to maintain crisp texture.
Nutrition
- Serving Size: 1 gyoza
- Calories: 70
- Sugar: 1g
- Sodium: 100mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 0mg
