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Prep time
30 minutes
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Cook time
10 minutes
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Makes
20 dumplings
Author Notes
Notes: Garlic stems are sold by the bunch at Asian grocer's and have a mild garlicky flavour with the texture of asparagus. —Melanie K.
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Ingredients
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2
small-medium carrots, diced very small
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8
garlic stems, thinly sliced into rounds
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1 cup
cabbage, finely chopped
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5
shiitake mushrooms, diced
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2
green onions, chopped
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1
clove of garlic, finely grated
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1
inch piece of ginger, finely grated
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soy sauce, to taste
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1 splash
sesame oil
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vegetable oil
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1 teaspoon
cornstarch
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1 packet
round dumpling wrappers
Directions
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Heat some sesame oil and vegetable oil in a pan over medium heat. Fry vegetables with ginger and garlic until semi-translucent and cooked. Add soy sauce to taste.
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Mix the cornstarch with 1 tablespoon of water. Add to the vegetable mixture to bind. It should hold together and become shiny but not be a solid mass. Transfer to a bowl to cool–do not wrap dumplings with hot filling!
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Wrap gyoza: put about 1 1/2 tablespoon of filling in the middle of a wrapper. Brush water along the edge of wrapper with your finger. Gently fold in half and pinch one end to seal, then make pleats all the way across. (I learned how to do this on YouTube, honestly!) The finished dumpling should sit up with a flat bottom, which is ideal for frying.
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Remove from the pan and place on a dish with the crisped bottoms facing up. Serve with a dipping sauce of your choice; I like to mix a splash of rice vinegar, some soy sauce and sesame oil.
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