Vegetarian Gyoza with Cabbage and Shiitake Mushrooms

Delicious and flavorful vegetarian gyoza filled with a savory mixture of cabbage, shiitake mushrooms, carrots, and chives. Pan-fried to golden perfection and served with a tangy soy sauce dipping sauce.

Prep Time

20 minutes

Total Time

45 minutes

Calories

385 kcal

Difficulty

Medium

Equipment

4 items

Cost

£2.24/serving

Season:

☀️ Summer•🍂 Autumn•❄️ Winter

Meal Type:

Lunch•Dinner

Cuisine:

Asian

Main Ingredient:

Vegetarian

Ingredients

Servings

40piecesGyoza Wrappers(Store-bought or homemade)

£2.50

2cupsNapa Cabbage(Finely shredded)

£1.20

6ouncesShiitake Mushrooms(Stems removed, finely diced)

£3.00

1mediumCarrot(Finely grated)

£0.20

2tablespoonsChives(Finely chopped)

£0.50

2clovesGarlic(Minced)

£0.15

1teaspoonGinger(Grated)

£0.10

1tablespoonSesame Oil

£0.30

1tablespoonSoy Sauce

£0.10

1teaspoonRice Vinegar

£0.10

0.5cupVegetable Broth(For cooking)

£0.25

2tablespoonsSoy Sauce(For dipping sauce)

£0.10

1tablespoonRice Vinegar(For dipping sauce)

£0.10

0.5teaspoonSesame Oil(For dipping sauce)

£0.30

0.3teaspoonRed Pepper Flakes(Optional, for dipping sauce)

£0.05

Total Cost

£8.95

£2.24 per serving

Instructions

1.
In a large bowl, combine the shredded cabbage, diced shiitake mushrooms, grated carrot, chopped chives, minced garlic, grated ginger, sesame oil, soy sauce, and rice vinegar. Mix well and let sit for 10 minutes to allow the cabbage to soften slightly.
2.
To assemble the gyoza, place a small spoonful of the filling in the center of a gyoza wrapper. Moisten the edges of the wrapper with water. Fold the wrapper in half to form a half-moon shape, and pinch the edges to seal tightly. You can create pleats on one side for a more traditional look.
3.
Heat a large skillet over medium heat. Add 1 tablespoon of vegetable oil to the skillet.
4.
Arrange the gyoza in the skillet, flat-side down, making sure they are not overcrowded.
5.
Cook the gyoza for 2-3 minutes, or until the bottoms are golden brown.
6.
Pour in the vegetable broth and immediately cover the skillet with a lid. Reduce heat to low and steam the gyoza for 6-8 minutes, or until the liquid has evaporated and the wrappers are translucent.
7.
Remove the lid and continue cooking for another 1-2 minutes, or until the bottoms are crispy.
8.
While the gyoza are cooking, prepare the dipping sauce by combining soy sauce, rice vinegar, sesame oil, and red pepper flakes (if using) in a small bowl.
9.
Serve the gyoza immediately with the dipping sauce.

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My Notes

Nutrition Information

Nutrition per serving (260g)

385 kcal / 1611 kJ

Carbs

58g

22% of RDA

Fat

12g

17% of RDA

Protein

14g

28% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

8 g

9% of RDA

Sodium

975 mg

42% of RDA

Saturated Fat

2 g

10% of RDA

Chef's Tips

To prevent the gyoza from sticking to the skillet, use a non-stick skillet or add more oil.

If you don't have gyoza wrappers, you can use wonton wrappers, but they may be slightly thicker.

You can add other vegetables to the filling, such as spinach, bok choy, or water chestnuts.

The gyoza can be frozen before cooking. To freeze, place the assembled gyoza on a baking sheet lined with parchment paper and freeze until solid. Then transfer to a freezer bag. Cook from frozen, adding a few extra minutes to the steaming time.