These little Asian dumplings are full of flavour
Defrost gyoza wrappers overnight in the fridge.
Combine the ingredients of the dip, adjusting quantities to your taste. Set aside.
Finely chop garlic, onion, cabbage, mushroom and tofu. Finely grate the carrot, zucchini and ginger.
Sauté garlic and onion in one Tbsp of sesame oil for two minutes before adding the rest of the vegetables and tofu or vegetarian mince. Fry for two more minutes. Add rice vinegar, soy sauce and salt and pepper and cook for 5-10 minutes until cooked through.
Take one gyoza wrapper and fill with one teaspoon of the mixture. Wet rim of wrapper and press together in a semi circle shape, sealing by squeezing the edges together. Fill remaining gyoza wrappers with filling.
Heat a large saucepan (with lid) and add the rest of the sesame oil. Place all gyoza in the pan and fry for three minutes until the bottoms are brown. Add the water and immediately place lid on the pan so they steam in the water. Cook for three to four minutes.
Serve immediately with the dip.
- 20-30 gyoza wrappers (from Asian stores)
- 2 garlic cloves
- 1 onion
- 4 cabbage leaves
- 6 mushrooms
- 1 carrot
- 1 zucchini
- 1 piece ginger
- 3 Tbsp sesame oil
- 1/2 block tofu (or 100g vege mince)
- 1 Tbsp rice vinegar
- 3 Tbsp soy sauce
- Salt and pepper to taste
- 3 C water
- Sesame oil
- Soy sauce
- Chilli flakes
- Rice vinegar