Rice Free Vegetable Gyoza

Total time1 hr 15 min

Prep time40 min

Cook time20 min

4.8

(23)

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Ingredients

4 servings

For the filling

2 cups napa cabbage, finely shredded
½ tsp salt, for drawing out moisture
1 cup shiitake mushrooms, stems removed, finely chopped
½ 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
½ 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 or vegetable oil), divided
⅓ cup water, for steaming

For the dipping sauce

3 tbsp soy sauce
1 tbsp rice vinegar
Chef's tip
For each tablespoon of rice vinegar, use 2 tsp white wine vinegar plus 1 tsp water. Choose an unseasoned vinegar.
1 tsp sesame oil
½ 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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