Vegetarian Gyoza/ Japanese Pot-Stickers

What you need

Recipe can be found @ Zesty South Indian Kitchen

For Gyoza wrappers: yield 15 no

All purpose flour: ¾ cup

Salt: 1/8 teaspoon

Boiling water: 1/8 cup

For Gyoza filling

Cabbage: 1 cup (chopped finely)

Carrot: ½ cup (grated)

Onion:1/3 cup ( chopped finely)

Green onion: 1/3 cup ( chopped finely)

Ginger garlic paste: 1 tablespoon

Sesame oil: 2 tablespoon

Soy sauce: ½ teaspoon

Sriracha hot sauce: 1 teaspoon

For dipping sauce

Shallots: 1 teaspoon

Ginger garlic paste: 1 teaspoon

Soy sauce: 1/8 cup

Sugar: ½ teaspoon

Sriracha chili sauce: ½ teaspoon

Water: 1/3 cup

How I made

Goya wrapper

In medium bowl swift the all-purpose flour and salt and gradually add boiling water to form dough. Let rest the dough for about 1 hour in the bowl covered with a damp towel.

Transfer the dough to well floured surface and knead well for 5 minutes or until it become smooth. Shape them into long log. Then cut the log into 15 pieces. Roll each piece of dough into a 3-inch disk, making the outer edge thinner than the center, then dust it liberally with additional flour, and stack them (the flour will help keep them fresh and also prevent them from sticking to each other).

Initially the wrappers were of different shapes using a cookie cutter or lid cut them into thin circular rounds. If you are not planning to use immediately, you can freeze them for further use.

Gyoza filling

In a medium skillet add 1 tablespoon of sesame oil and then add ginger garlic paste and fry for 1 minute then add chopped, cabbage, grated carrot, onion and green onion and cook for about 7 minutes or until they retain the crunchiness but at the same time cooked well. To this add soy sauce, miso paste,sirircha sauce and combine everything and remove from the fire.

Pleating and cooking the Gyoza

Take one Goyza wrapper and place 1 teaspoon of filling in the center of Gyoza skin and wet the edge of Gyoza wrappers with water and fold into two. Start pleating from the center out to one side, and then go back to the center and pleat out to the other edge. Make pleats in only one side.

Once you have done pleating place the gyoza on a flat surface to flatten the bottom of the dumpling. You also can press on the pleats to tighten up the seal you've created at this point. Continue the process until you finish the entire filling and wrappers. You can also freeze them at this point for future use if you are not using them immediately.

Cooking Gyoza

In a pre heated medium skillet add 1 tablespoon of sesame oil and place the prepared gyozas in single layer.

Cook them for 2 minutes or until the bottom gets nice golden brown. At this point however top part is still cold and not cooked.

To this add ½ cup of water and cover the frying pan with lid and cook until the entire waters gets evaporated or 10 minutes. If need add more water and cook well.

Dipping sauce

In a bowl mix all the ingredients for dipping sauce.

Serve hot Gyoza with dipping sauce. ENJOY!!