Vegetable Gyoza

Step 1

For preparing the filling, firstly cut the cabbage into strips and then finally chop the cabbage.Put them in bowl and then sprinkle some salt in it and mix it well for 5 minutes.

Step 2

Similarly, finely cut the onions, put it also in a bowl and sprinkle some salt in it and let it rest for some time. This helps remove the excess water from onions and cabbage.

Step 3

Gradually cut all the vegetables and ingredients into pieces like shiitaka mushrooms, nira chives, and bamboo shoots into small pieces.

Step 4

Squeeze all the water from the cabbage and onions and put them in a separate bowl. Add all the chopped vegetables . Add chopped ginger and garlic and then add soya sauce and all others seasonings in it like saka and sesame oil in it and mix it well.

Step 5

After that add katakori (potato starch) or corn starch in it and mix it well very nicely.

Step 6

Take a sheet of gyoza skin and apply water on all the sides of it .Place the filling of vegetables and fold along the moistened edges Fold one part on anoter to make a pattern. Repeat the process of filling alll the gyoza skins.

Step 7

Press the edges nicely and keep it aside in different plate. Heat some oil for frying in a pan.

Step 8

Once the oil is heated then put the stuffed gyoza in the pan and cook it until it becomes golden brown on a medium flame.

Step 9

Once it is cooked strain out all the excess oil from it. Keep it in a plate .Cunchy, tasty vegetable gyoza is ready to eat.

Serve it with soya sauce and enjoy it.

Panto( bread crumbs) – 1 small bowl

Katakuriko (potato starch) – 1 small bowl

Bamboo shoot – 1 small bowl

Nira Chinese chives – 1 bunch

Cabbage -1

Gyoza skins – 3-4

Onions – 1

Ginger – 1

Garlic – 1

Oil – 1 small bowl

Seasame oil – 1 small bowl

Salt – 2 Tsp

Soya sauce – 2 Tbsp

Sake – 1 small bowl

Shitake Mushrooms – 1

Corn Starch

Japanese CUISINE

Total Time

Cuisine

Ingredients

Calories