Vegetable Gyoza
  • Prep Time: 20 minutes
  • Cook Time: 15-45 minutes
  • Serving:
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Vegetable Gyoza

By January 7, 2018

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
Contains: Gluten
*Variation: Can be made without Gluten

Preparation Time 20 minutes
Cooking Time 15-45 minutes
Makes approx. 40 gyoza
Can be frozen

Ingredients

Method

  1. Add the cabbage (500g) and mushrooms (80g) to the bowl. Mix Speed 6 / 5 seconds. Set aside.
  2. 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.
  3. Add the oil (10g) to the bowl. Program 2 minutes / 100C / Reverse+Speed 1.
  4. Add the chopped cabbage mix, soy sauce (40g) and cornflour (1/2 tsp) to the bowl. Program 5 minutes / 100C / Reverse+Speed 1.
  5. Add about a tablespoon of the mixture on the gow gee wrapper.
  6. Fold the wrapper up either side of the mixture then pinch the edges together.
  7. Position the gyoza on the oiled steaming attachment lower dish and upper tray.
  8. Fill the bowl with water (600g). Set the steaming attachment in place. Program 14 minutes / Steaming Temperature / Speed 2.
  9. Repeat for multiple batches, making sure there is 500g of water in the bowl before starting each new batch.
  10. Serve.
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