Artificial Food Coloring Free Vegetable Gyoza
Total time1 hr 15 min
Prep time40 min
Cook time20 min
4.8(23)
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Learn more āIngredients
4 servings
For the filling
- 2 cups napa cabbage, finely shredded
- Ā½ tsp salt, for drawing out moisture
- 1 cup shiitake mushrooms, stems removed, finely chopped
- Ā½ cup shredded carrots
- 3 scallions, green parts only, thinly sliced
- 2 tsp fresh ginger, finely grated
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- Ā½ tsp white pepper
For the dumplings
- 24 round gyoza wrappers (egg-free)
- 2 tbsp water, for sealing
For cooking
- 2 tbsp neutral oil (such as canola oil or vegetable oil), divided
- ā cup water, for steaming
For the dipping sauce
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- Ā½ tsp chili oil or chili flakes (optional)
Instructions
- 1
Toss the shredded napa cabbage with 1/2 tsp salt in a large mixing bowl and let it sit for 15 minutes. Squeeze the cabbage firmly in your hands over the sink, wringing out as much liquid as possible, until the cabbage is dry and compact.
- 2
Stir together the dipping sauce: combine the 3 tbsp soy sauce, rice vinegar, and 1 tsp sesame oil in a small bowl. Stir in the chili oil or chili flakes, if using, and set aside.
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