Vegetable Gyoza
A simple recipe of stir fried leek, carrot & cabbage with ginger, garlic and chilli for a kick. Fill your gyoza wrappers, fry then enjoy!
Servings: 20 Gyoza
Ingredients
- 200g white cabbage
- 1 large carrot
- 1 small leek
- 1 garlic clove - grated
- 1 thumb sized piece of fresh ginger - peeled and grated
- 2 chillies - thinly sliced
- 2 tbsp olive oil
- 2 tbsp light soy sauce
- 1 packet of pre made gyoza wrappers
- 1/2 a bunch of spring onions - sliced
- 1 tbsp sesame seeds (black or white would be fine)
Instructions
- In a food processor (on the shredding/grating setting), process your cabbage, leek and carrot. Alternatively, finely grate the carrot then thinly slice and leek and cabbage.
- Heat 1 tsp of oil in a frying pan or wok, then stir fry the shredded vegetables, ginger, garlic and half the chilli for a couple of minutes until soft. Stir through the soy sauce and cook for a minute until the liquid has evaporated.
- Transfer to a bowl and chill in the fridge.
- Lay out your gyoza wrappers. Have a small bowl of cold water to hand. Using your finger, gently wet the edge of the gyoza wrapper, place a teaspoon or two of the filling in the centre then seal your gyoza.
- Heat the remaining oil in a large deep frying pan on a medium to high heat and lay out your gyoza gently in the pan and fry base side down for 2-3 minutes, then on their side to brown off the edge. Once you have a golden brown gyoza, lift each one so the base side is sitting on the frying pan and add 2 cm of warm water to the pan and steam the gyoza until the water has evaporated.
- Serve immediately with a pot of soy sauce for dipping, and a scattering of the remaining sliced chilli, the sliced spring onions and sesame seeds.