We think that one of the best things about getting sushi is the gyoza. We love it! But we love that you can make them from home even more. They are a must have for your Japanese fake out, and they also make a great vegetarian finger food option for your next party. We love them steamed, but to try something different, simply shallow fry for a couple of minutes on each side.
Recipe Tester Feedback: "A great and easy recipe for a snack or party food. They looked great and tasted even better." - Nicole
No: Dairy / Egg / Nuts
*Variation: Can be made without Gluten
Preparation Time 20 minutes
Cooking Time 15-45 minutes
Makes approx. 40 gyoza
Can be frozen
- Chinese cabbage - 500g, in chunks
- mushrooms - 80g, shiitake
- chilli - 1/2, red, deseeded (or more or less to taste)
- garlic cloves - 2, peeled
- ginger - 3cm piece, peeled
- spring onions - 2
- sesame oil - 10g
- soy sauce - 40g (*ensure GF if required)
- cornflour - 1/2 tsp (*ensure GF if required)
- gow gee wrappers - 2 packets (*or GF alternative)
- water - 600g, hot
- Add the cabbage (500g) and mushrooms (80g) to the bowl. Mix Speed 6 / 5 seconds. Set aside.
- Add the chilli (1/2), garlic cloves (2), ginger (3cm piece) and spring onions (2) to the bowl. Chop Speed 7 / 3 seconds. Scrape down sides.
- Add the oil (10g) to the bowl. Program 2 minutes / 100C / Reverse+Speed 1.
- Add the chopped cabbage mix, soy sauce (40g) and cornflour (1/2 tsp) to the bowl. Program 5 minutes / 100C / Reverse+Speed 1.
- Add about a tablespoon of the mixture on the gow gee wrapper.
- Fold the wrapper up either side of the mixture then pinch the edges together.
- Position the gyoza on the oiled steaming attachment lower dish and upper tray.
- Fill the bowl with water (600g). Set the steaming attachment in place. Program 14 minutes / Steaming Temperature / Speed 2.
- Repeat for multiple batches, making sure there is 500g of water in the bowl before starting each new batch.