Veggie Gyoza with Spicy Chili Onion Crisp Dipping Sauce
Difficulty: Medium | Makes: 24 Pieces of Gyoza
Digital creator and food photographer Swarnika (@swarnika) puts her spin on a veggie gyoza with dipping sauce utilizing Roland® Spicy Chili Onion Crisp.
Gyoza
- 24 Wonton wrappers
Filling
- 200 grams shredded cabbage
- 4 shiitake mushrooms, finely sliced
- 2 small carrots, shredded
- 1 inch piece of ginger, finely grated
- 4 garlic cloves, minced
- 4 spring onions, finely sliced
- 2 tablespoons vegetable oil
- 1 tablespoons Roland® Soy Sauce
- 1 teaspoon sherry vinegar
- ½ teaspoon Roland® Sesame Oil (optional)
- White pepper, to taste
- Salt, to taste
- Oil, for frying
Spicy Chili Onion Crisp Dipping Sauce
- 5 tablespoons Roland® Soy Sauce
- 2 tablespoons Roland® Spicy Chili Onion Crisp (get the Spicy Chili Onion Crisp on Amazon)
- 2 tablespoons sherry vinegar
- 1-2 teaspoons honey, to taste
- 3 tablespoons finely sliced green onions
Directions
- Heat 2 tablespoons of vegetable oil in a wok and add in all the vegetable ingredients for the filling. Stir fry on high heat for 3-4 minutes. Stir in the soy sauce, sherry vinegar, and sesame oil. Let cool completely
- For assembling the gyoza, take a wonton wrapper and run a wet finger along its edges to soften it. Add a tablespoon of filling in the center of the wrapper. Working from one side, pinch and fold along the length to form pleats. Keep dumplings covered in a plate while you assemble the rest
- Heat 1 tablespoon of oil in a non-stick frying pan. Add the dumplings, making sure they are not too crowded. Fry for 2 minutes until the bottom of the gyoza is golden. Add 1/3 cup of water and immediately put on the lid to trap the steam. Cook covered for 4-5 minutes on medium flame until all the water has evaporated and gyoza is cooked through
- Mix all the ingredients for the Spicy Chili Onion Crunch Dipping Sauce and serve with the gyoza
*Find Swarnika on Instagram at @swarnika_
