The past few weeks I have been slacking on documenting my recipes, but that doesn’t mean I stopped cooking! Quite the opposite really, my kitchen has seen some delicious creations recently. The most ambitious has to be the vegetable Gyoza that I made when I was absolutely craving pan-fried crispy dumplings, without all the extra salt that comes with a take-out order.
Making homemade dumplings isn’t difficult so much as incredibly time consuming! I started with a basic recipe from thewoksoflife.com and I saw that it said: Total time 3 hours and 20 minutes. For some reason that didn’t register with me, in my mind I thought that I could get home and whip up a batch and enjoy my guilty pleasure food in no time at all. I have never been more wrong! Because I don’t have any experience pleating dumplings, it actually took me almost 3 ½ hours to assemble everything and then I made so many that it took another hour to cook everything. So after 4 ½ hours of cooking you can bet I devoured these flavorful nuggets in no time!
You can steam your dumplings for a light and airy texture, but I prefer mine pan-fried. The crispy edges contrast with the delicate veggie packed inside for the perfect bite. Thinking about all of the bold Asian flavors dipped in a sweet, spicy sauce makes my mouth water! Plus they are hearty enough to be a main dish and this recipe makes A LOT of dumplings. With enough time these Gyoza would be a great appetizer to put out at a party and if you have the freezer space they are easy to store so that you always have them on hand.
I prefer to make everything from scratch if I have the time. It almost always tastes better and there are no preservatives or extra ingredients you can’t pronounce. But occasionally there are things that you are just better off buying premade. For this recipe I definitely recommend buying premade dumpling wrappers, it saves a lot of time and they are much easier to work with. If you do decide to make your own, like I did, they are fairly simple. Just make sure that you roll them as thin as possible to avoid a doughy texture and seal them well so none of the delectable juices leak out!
This was by far my longest kitchen experiment, but definitely one that I will be tackling again because the payoff is so worth it!
For the wrappers: Ingredients
- 3 ½ cups of All Purpose Flour
- 1 cup, plus 2 tablespoons of room temperature Water
- Put the flour in a large mixing bowl, gradually add the water and knead the dough with your hands until it is all combined into a smooth ball.
- Cover with a damp cloth and let rest for an hour.
For the Gyoza: Ingredients
- 3 tablespoons of Canola Oil, plus ¼ Cup
- 1 tablespoon of Minced Ginger
- 1 large White Onion, chopped
- 2 cups of Mushrooms, chopped
- 1 ½ cups of Cabbage, finely shredded
- 1 ½ cups of Carrot, finely shredded
- 1 cup of Green Onion, finely chopped
- 2 tablespoons of Sesame Oil
- 2 tablespoons of White Wine
- 1 tablespoon of Rice Wine Vinegar
- 2 tablespoons of Light Soy Sauce
- 1 teaspoon of Sugar
- Salt and Pepper, to taste
- Heat 3 tablespoons of canola oil in large skillet over medium high heat. Add the ginger and cook for 1 minute until fragrant. Add the onions and cook until translucent.
- Add the mushrooms and cook until they are soft. Add the cabbage and carrots, cook until tender and any liquid released has cooked off.
- Transfer the cooked veggies to a large mixing bowl and allow to cool.
- Add the green onions, sesame oil, wine, vinegar, soy sauce, and sugar. Season with salt and pepper to taste and stir in the last ¼ cup of canola oil. (You can eyeball this, I did not use all of it, just enough to make sure that everything is nicely coated in the oil.)
- If you made your own dough, cut the dough into small tablespoon sized pieces. Roll each on into a circle making sure to get them as thin as possible.
- To assemble the dumplings, take a wrapper and fill with a small amount of veggie filling. Pleat the dumplings, make sure that they are well sealed so they don’t leak during cooking.
- While you continue to put the dumplings together, place the completed ones on a sheet tray lined with parchment paper. (Don’t skip the parchment paper if you made homemade dough, as the dough warms and softens it can get sticky and hard to remove from the tray.)
- To pan-fry the dumplings, heat 2 tablespoons of canola oil in a nonstick pan over medium high heat. Place the dumplings in the pan, close together but not touching, and allow to fry for 2 minutes.
- Pour a thin layer of water into the pan, cover, and reduce heat to medium low. Allow the dumplings to steam until all of the water has evaporated.
- Remove the cover, increase the heat, and fry the dumplings a few more minutes until the bottoms are golden brown and crisp.
For the dipping sauce, combine:
- 1 teaspoon of Sesame Oil
- 4 tablespoons of Light Soy Sauce
- 1 tablespoon of Water
- 1 teaspoon of Sugar
- Add Sriracha or Sambal Oelek (or both!!!) till you achieve your desired spice level.