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Ingredients
- 1 package Gyoza Wrapper
- 3-4 cups Cabbage chopped
- 1 small Carrot
- 1 cup Edamame Beans boiled
- 1/2 cup Dry Roasted Walnut
- 1/4 cup Scallions chopped
- 2 tbsp Tapioca or cornstarch
- 1 tbsp Ginger grated
- Sesame Oil to taste
- Soy Sauce to taste
- Oil to taste
- Salt to taste
- Hot Water as needed
Sauce
- 3 tbsp Dumpling Sauce
- 2 tbsp Hot Water
Instructions
- In a heated non-stick pan with 2 teaspoons oil, sauté cabbage for 2 minutes until fully cooked through & season with 2 teaspoons of soy sauce. Drain all excess liquid, if any.
- Place sautéd cabbage, carrot, edamame, walnut, ginger in a big bowl. Mix well & season with 1/2 teaspoons salt, & few drizzle of sesame oil.
- Taste test, then fold in the starch. Set up the wrapping station and let the wrappers come to room temperature.
- When wrapping a gyoza, cover the rest of the gyoza made with a slightly damp paper towel. Filling ingredients should not be too saucy. Remove as much air pockets as possible when wrapping (most important) & seal all openings properly by pressing wrapper firmly.
- In a heated non-stick pan (12 inch) with 1 teaspoon oil, place gyoza, flat side down & pan fry for 1 minute. Check to see the bottom is browned, then, slowly pour in 3/4 cup of hot water. Cover lid, turn heat to low-med & simmer until all water is absorbed.
- Turn off heat & let gyoza sit in the pan for few seconds before serving.
- Sauce: Mix together 3 tablespoons of dumpling sauce, 2 tablespoons hot water until well combined.