Once you learn how to make gyoza dumplings it is difficult to stop. We make a big batch every week and pop them in the freezer so we can eat them throughout the week. The fillings are inspired strictly by whatever vegetables are in season but our all-time favourite is cabbage with a bit of chilli, carrot, garlic, and spring onions.
They take some effort to make, especially if you make the wrappers from scratch. However, you can slice the preparation time in half if you use store-bought wrappers.
- squash and caramelised onion
- cooked yellow split peas, green split peas, mung beans, or red lentils with spring onions, tomatoes, and chillies
- fresh seasonal pesto
Season: all year
Time: 1 hour (depends on your wrapping skill)
1½ cups seasonal cabbage, finely shredded
½ cup organic smoked tofu, finely shredded (optional)
1 cup finely sliced mushrooms (optional - oyster or shiitake)
½ cup spring onions, finely sliced
½ red chilli, finely diced
1 carrot, grated
2 garlic cloves, minced
2 tablespoons of high-temperature stable cooking fat (ghee, coconut oil, unsalted grass-fed butter)
1 teaspoon sesame oil
2 tsp tamari soy sauce (extra for serving)
2 tablespoons rice vinegar
1 tsp sesame seeds
salt and pepper to taste
1 packet of ready-made gyoza dumpling wrappers (around 25) or
bowl of water
Heat high-temperature stable cooking fat in a large pan over medium-high heat. Add the garlic and red chilli and cook until fragrant (around 2 minutes).
Add the mushrooms (if using) and cook for a further 5 minutes or until soft and beginning to brown.
Add the carrot, cabbage, spring onions, salt and pepper, and keep stirring, until the cabbage is soft but not limp (around 3 minutes).
Remove from heat and stir thorough the sesame oil.
Allow to cool on the kitchen counter.
In a bowl combine the tamari soy sauce, rice vinegar, and ½ teaspoon of sesame seeds to make a dipping sauce and serve alongside the gyoza dumplings.
There are different ways to wrap the gyoza dumplings but we have found this method to be the easiest.
Once you have finished wrapping a gyoza dumpling, place it on a parchment lined tray (don't let them touch), and cover with a slightly damp tea towel.
You can either store them in the fridge to steam up that day or the next or freeze them to use later.
Line a steamer basket with parchment and steam for about 6 minutes if fresh, 8 minutes if frozen.
Once you have steamed all your gyoza dumplings, sprinkle the remaining sesame seeds over the dumplings and serve immediately with dipping sauce.
- To freeze the gyoza dumplings, place them on a parchment lined tray, and pop in freezer. Make sure none of the dumplings are touching or they will stick together. Once frozen solid, portion the dumplings into freezer containers. They will keep for up to three months.