Tastes amazing without the meat!
20 Large Gyoza
About This Recipe
By: Noriko Shindo
This gyoza has been a staple for when we have non-plant-based guests. With the added salting of vegetables, you can be sure you will have a flavor-packed, delicious gyoza that’s great with beer, ramen, or on its own! While folding the fillings into the skin may take some practice, our fail-safe steam/fry method (and recommended way of serving) will impress anybody. If you are looking for a simple version of gyoza, check out our “Quick Gyoza” recipe. Enjoy! One note, both versions of the gyoza will work better if you steam and fry it so make sure you have a frying pan and a lid! If you get any leftovers, freeze them, and dunk them in your ramen or soup (no need to boil) for 30 sec for some boiled dumplings.
- 30g Dry minced soy meat, or about 100g of wet minced soy meat (when you wet the 30g it will become around 100g)
- 1 pack Ready made large (大判) gyoza skin
- 30g Negi (green onions)
- 30g Nira (ニラ), chopped
- 50g Cabbage, chopped
- 1 clove garlic, chopped
- 1 clove Ginger, chopped
- 2 Tablespoons Soy sauce
- 2 Tablespoons Sesame Oil
- 2 Tablespoons Mirin
- 1 Teaspoon Cornstarch
This recipe is great for protein and fiber! It’s also low in calories if you decide to make it steamed or boiled.
- Dietary Fiber (helps lower blood cholesterol and aids with constipation) 21% 21%
- Protein (helps strengthen bones, heart, and muscles) 16% 16%
- Iron (Helps function of hemoglobin) 5% 5%
Step by Step Instructions
Boil at least 200ml of water and soak 30g of dry minced soy meat with it in a small bowl. Leave for at least 3 min.
Drain and wash the soy meat to wash out the “soy-ness”. I wash while in the colander for ease. Drain again thoroughly, then add the soy sauce, mirin, and sesame oil to the soy meat and mix.
In a larger bowl, add the chopped negi, nira, and cabbage. Sprinkle 1-2 teaspoons of salt and massage well with hand. After about 2 min, you should see water coming out of the vegetables. Squeeze out the water well and discard. Then, mix in ginger, garlic, soy meat, and cornstarch and mix. Leave covered in the fridge for at least 20min.
Wrap the filling in the gyoza skin. Make sure there are no holes, and the skin is sealed together. The easiest way to achieve this is a) place skin on your hand, 2) add a teaspoon of filling in the middle, 3) gently wet the inside rim of the skin, and 4) close flat like a ravioli. If you are interested in the common way of making frills, please see the pic – it’s pretty much the same except for the last part where you frill on side of the rim as you close it.
Boil at least 300ml water, and while waiting, lay out the gyoza in a frying pan (see picture for how we fit a lot in one pan!). Add the boiling water to the gyoza pan making sure there is 5mm of water. Place the lid on the frying pan.
High heat for 3 min. Check at 1:30 mark to see you still have water. If not, add a little more as you want to be steaming the gyoza. After 3 min, make sure you do not see any water at the bottom of the pan. Then add sesame oil to the pan areas (avoid trickling directly on the gyoza), and continue on high heat with your lid for another 1:30-2min (Basically until the bottom of the gyoza is nice and golden brown). Serve and enjoy with soy sauce and vinegar (1:1 + chili oil is how we like it)!