Recipe: vegan gyoza with white cabbage and king oyster mushrooms
Japanese vegan gyoza: this Asian dim sum snack is a feast for the table! If you haven't tried this delectable snack before, now is the time to make it yourself. With a sustainable twist, because instead of meat I use white cabbage and king oyster mushroom in this recet.
Kitchenware
- frying pan with lid
Ingredients
Gyozas
- 30 happy belly gyoza sheets
- 2 toes garlic
- 1 thumb ginger
- 4 king oyster mushrooms
- 4 stems spring onion
- 150 gr pointed cabbage
- 3 el sesame oil
- 2 el soy sauce
Dressing
- 2 el soy sauce
- 3 el hoisin sauce
- 1 fluorescent hot sauce/ sriracha sauce
- 1 el rice vinegar
Garnish
- 2 stems spring onion
- sesame seeds
Instructions
Gyozas
- Defrost the happy belly gyoza sheets in good time.
- Chop the pointed cabbage & king oyster mushrooms very finely.
- Cut the spring onion into fine rings.
- Finely grate the ginger & garlic.
- Heat 1 tbsp sesame oil in a deep frying pan.
- Add the finely chopped pointed cabbage, king oyster mushrooms and ginger and simmer for +/- 15 minutes until it has shrunk and the liquid is out.
- Add the garlic, spring onion and 2 tbsp soy sauce and fry for another 5 minutes.
- Ladle the gyoza contents into a bowl and leave to cool a little.
- Take the gyoza sheets apart, dip your finger in a bowl of water and gently smear the edges (that way it will stick when you fold the sheets).
- Add the pointed cabbage-mushroom mixture with a tablespoon in the centre of the gyoza. Make sure you can still fold the gyoza closed.
- Then fold the sheet in half and press the edges together.
- Fold the edges closed like an accordion as visualised in the picture.
- Heat 2 tbsp sesame oil over high heat in a frying pan and spread the oil well over the bottom.
- Fry the gyoza on the even side in the pan until the underside becomes crispy.
- Add half a glass of water and put the lid on the pan to continue steaming the gyoza for 3-4 minutes until the water is absorbed and the gyoza are no longer white.
Dressing
- Mix the soy sauce, hoisin, sriracha and rice vinegar to make a dressing.
Serving
- Serve the gyoza on a plate or board.
- Drizzle the dressing over the gyoza.
- Top with chopped spring onion and sesame seeds.
Notes
Are the gyoza not yet cooked but the water has already evaporated? Then add another 1 tbsp of water and continue steaming. Is the dough already cooked, but is there still water in the pan? Then remove the lid from the pan and let the gyoza continue cooking until the water is completely absorbed and the underside is crispy again.