Vegetarian Gyoza With Spicy Dipping Sauce |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 12 |
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The traditional filling is pork and cabbage, but they're often stuffed with chicken, seafood, or vegetables. I grew up eating gyoza this is just one of many variations. (serving size is 4 gyoza and 1 tablespoon of sauce if serving as an appy - I would suggest doubling sauce if you serve as a meal with hot rice) Ingredients:
1/3 cup rice vinegar |
1/4 cup chopped green onion |
1/4 cup low sodium soy sauce |
1/2 teaspoon crushed red pepper flakes |
cooking spray |
4 cups diced shiitake mushroom caps (about 3/4 pound) |
4 cups finely chopped green cabbage |
2 tablespoons chopped green onions |
2 tablespoons mirin (sweet rice wine) |
2 tablespoons low sodium soy sauce |
2 teaspoons grated peeled fresh ginger |
1/2 teaspoon salt |
1/4 teaspoon dark sesame oil |
3 garlic cloves, minced |
24 lettuce leaves |
2 tablespoons peanut oil, divided |
Directions:
1. To prepare sauce, combine first 4 ingredients; set aside.
2. To prepare filling, heat a large non-stick skillet coated with cooking spray over medium-high heat. Add mushrooms; cook 3 minutes or until moisture evaporates, stirring frequently. Add cabbage; cook 3 minutes or until softened, stirring frequently. Stir in 2 tablespoons green onions and next 6 ingredients (2 tablespoons green onions through garlic); simmer 2 minutes. Remove from heat; set aside.
3. Working with 1 wrapper at a time, spoon 2 teaspoons mushroom mixture into center of wrapper. Fold in half. Fold top edge of wrapper at 1/2-inch intervals to form pleats, pressing against bottom edge to seal. Place dumplings, pleated sides down, on a large baking sheet dusted with flour; cover loosely with towel to prevent drying.
4. Line each tier of a 2-tiered (10-inch) bamboo steamer with 3 lettuce leaves. Arrange 6 dumplings, 1-inch apart, in each steamer basket. Stack tiers; cover with steamer lid. Add water to a large skillet to a depth of 1 inch; bring to a boil. Place steamer in pan, and steam dumplings 5 minutes. Remove dumplings from steamer. Repeat procedure with remaining lettuce and dumplings.
5. Heat 1 1/2 teaspoons oil in a large non-stick skillet over medium-high heat. Add 12 dumplings; cook 1 1/2 minutes on each side or until browned. Repeat procedure 3 times with remaining oil and dumplings. Serve with sauce.
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