These are a standout because you can actually taste the vegetables and it's got good texture, rather than just being a wad of tasteless, watery mush (which is sadly all too common!)
Ingredients (makes 35):
- 2 cups green cabbage (wombok), finely chopped
- 1/2 tsp salt (for cabbage)
- 8 dried oyster mushroom (40 g total)
- 3/4 cup firm tofu, finely diced into cubes
- 1 tsp ginger, finely grated
- 2 tbsp spring onion tips, finely sliced then minced
- 2 tbsp finely grated floury potato, including juices
- 1 1/2 tsp toasted sesame oil
- 1 tsp light soy sauce
- 1/4 tsp sugar
- 1/4 tsp salt (for filling)
- 2 pinches white pepper
- 30 - 35 gyoza wrappers (GF if required)
- 2 - 3 tbsp olive oil
- 1/4 cup water per cooking batch
Method:
- Prepare filling: Wilt cabbage with ½ tsp salt for 20 mins, squeeze out excess water. Soak mushrooms for 30 mins then finely chop. Mix with grated potato and remaining filling ingredients. It will look crumbly, but that will be fixed by the potato when cooked!
- Wrap dumplings: Place a tablespoon of filling in each wrapper, fold, and seal; keep wrapped dumplings covered to prevent drying.
- Pan-fry dumplings: Heat 1 tbsp oil in a non-stick pan over medium-high, fry dumplings for 2 mins until bases are golden. Add ¼ cup water to the pan, cover, and steam for 5 mins until cooked, then uncover to crisp the bases. Use a steamer to cook for 8 mins if you prefer a softer dumpling.
- Serve: Transfer to a plate and serve immediately with dipping sauce!