Ingredients
- 5 cups cabbage, finely shredded
- 2 medium carrots, finely grated
- 1 cup steamed (boiled) shelled edamame beans (I use frozen, shelled)
- 2 spring onions, green part sliced thinly
- 2 garlic cloves, crushed
- 1 tsp ginger, freshly grated
- 2 tsp sesame oil (maybe a little extra)
- 2 tbsp vegetable oil
- Sea salt
- 1 pack Gyoza skins
- 1 small bowl with water
- soy sauce
Method
In a large pan, add vegetable oil and heat (medium-high). Add cabbage, spring onion, garlic, and ginger. Sauté till cabbage is wilted (keep mixing- you don’t want your veggies to burn) you may need to add a little water to achieve this. Once the cabbage has cooked, add carrots, and edamame beans and drizzle a little sesame oil. Sauté all together for a couple of minutes. Season with salt. Place sautéed vegetables in a food processor or a blender and pulse till everything is finely chopped (do not overdo it- you don’t want a purée). Defrost your Gyoza skins. These can dry fairly quickly and become crumbly if not kept moist. Keep them in their pack and remove one skin at a time. Place 1 gyoza skin on your palm and using a teaspoon add a heaped teaspoon of veggie filling in the centre. Dip your finger in water and run it around the edge of the Gyoza skin. Fold the skin over, and press to seal the edges. Use both your hands to create pleats. Repeat the process until you fill all the Gyoza skins. Heat 1 tbsp vegetable oil in a large skillet (that has a lid) over high heat. Place Gyoza next to each other and cook underside until crisp. Add ½ cup of boiling water to the pan and cover. Allow dumplings to cook through by steam – this takes about 3-4 minutes. Make sure all the water evaporates. Serve with soy sauce.
