I made revisions as suggested in the recipe description to make these non-vegetarian (replaced part of the mushroom portion with surimi and ham). It made about 60 tasty dumplings using store-bought wonton wrappers. Takes quite a bit of time, as gyoza typically do. Froze the extras for a quick meal down the road.
Vegetarian Gyoza with Spicy Dipping Sauce
These Asian dumplings are traditionally vegetarian but can also be stuffed with chicken, seafood, or vegetables. This recipe includes directions to make the wrappers. Or you can use refrigerated wonton wrappers from the produce section.
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- Calories: 128
- Calories from fat: 19%
- Fat: 2.7g
- Saturated fat: 0.4g
- Monounsaturated fat: 1.1g
- Polyunsaturated fat: 0.9g
- Protein: 3.7g
- Carbohydrate: 21.1g
- Fiber: 1.8g
- Cholesterol: 0.0mg
- Iron: 1.8mg
- Sodium: 377mg
- Calcium: 20mg
- 1/3 cup rice vinegar
- 1/4 cup chopped green onions
- 1/4 cup low-sodium soy sauce
- 1/2 teaspoon crushed red pepper
- 2 cups all-purpose flour
- 2/3 cup water
- Cooking spray
- 4 cups diced shiitake mushroom caps (about 3/4 pound)
- 4 cups finely chopped green cabbage
- 2 tablespoons chopped green onions
- 2 tablespoons mirin (sweet rice wine)
- 2 tablespoons low-sodium soy sauce
- 2 teaspoons grated peeled fresh ginger
- 1/2 teaspoon salt
- 1/4 teaspoon dark sesame oil
- 3 garlic cloves, minced
- Remaining ingredients:
- 24 lettuce leaves
- 2 tablespoons peanut oil, divided
- To prepare sauce, combine first 4 ingredients; set aside.
- To prepare wrapper, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and water in a bowl. Turn dough out onto a floured surface; knead 5 minutes. Cover dough; let rest 30 minutes.
- To prepare filling, heat a large non-stick skillet coated with cooking spray over medium-high heat. Add mushrooms; cook 3 minutes or until moisture evaporates, stirring frequently. Add cabbage; cook 3 minutes or until softened, stirring frequently. Stir in 2 tablespoons green onions and next 6 ingredients (2 tablespoons green onions through garlic); simmer 2 minutes. Remove from heat; set aside.
- Divide dough into 4 equal portions. Roll each portion into a 1-inch-thick rope. Cut each rope into 12 equal pieces. Shape each dough piece into a ball. Roll each ball into a 4-inch circle on a floured surface (cover circles with a damp towel to prevent drying).
- Working with 1 wrapper at a time, spoon 2 teaspoons mushroom mixture into center of wrapper. Fold in half. Fold top edge of wrapper at 1/2-inch intervals to form pleats, pressing against bottom edge to seal. Place dumplings, pleated sides down, on a large baking sheet dusted with flour; cover loosely with towel to prevent drying.
- Line each tier of a 2-tiered (10-inch) bamboo steamer with 3 lettuce leaves. Arrange 6 dumplings, 1-inch apart, in each steamer basket. Stack tiers; cover with steamer lid. Add water to a large skillet to a depth of 1 inch; bring to a boil. Place steamer in pan, and steam dumplings 5 minutes. Remove dumplings from steamer. Repeat procedure with remaining lettuce and dumplings.
- Heat 1 1/2 teaspoons oil in a large non-stick skillet over medium-high heat. Add 12 dumplings; cook 1 1/2 minutes on each side or until browned. Repeat procedure 3 times with remaining oil and dumplings. Serve with sauce.
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