Steamed vegetarian gyoza with 2 sauces
Gyoza are Japanese dumplings. In this vegetarian version they are steamed. Serve with one or both of the dipping sauces.
- ServesMakes 30
- Preparation Time10 mins
- Additional TimeTime it takes if making the dough yourself
- Cooking Time50 mins
Nutrition per serving
- Energy58 Kcals
- 30 home-made gyoza skins or 1 pack of 30 ready-made gyoza skins
- approx. 30 g rice (approx. 80 g when cooked)
- approx. 30 g aubergine
- 6 shiitake mushrooms
- ½ small onion
- 1 garlic clove
- 5 g ginger
- 200 g pointed cabbage (or Chinese cabbage)
- 30 g carrots
- 2 spring onions
- 1 tsp. sesame oil
- 1 tsp. vegetable stock powder
- 2 tsp. Kikkoman Soy Sauce
- 1 tsp. sugar
- 2 tsp. cornflour
Dipping Sauce 1:
- 3 tbsp. Kikkoman Less Salt Soy Sauce
- 1 tbsp. ground sesame seeds,
- 1 tbsp. spring onions
Dipping Sauce 2:
- 40 g yoghurt
- 1 ½ tsp. Kikkoman Soy Sauce
- 1 tsp. lemon juice
- 1/3 tsp. icing sugar
- pinch of cayenne pepper
- pinch of ground caraway
- ½ tbsp. chopped coriander
For the filling, cook the rice according to the instructions on the packet and leave to cool.
Trim, wash and finely dice the aubergine and mushrooms. Peel the onion, garlic and ginger. Wash and trim the pointed cabbage, then peel and wash the carrots. Trim and wash the spring onions. Finely dice the onion, garlic, ginger, pointed cabbage, carrots and spring onions.
Heat the oil in a frying pan and lightly sauté the vegetables in the following order: garlic, ginger, carrots, onions, aubergine, shiitake mushrooms, spring onions and pointed cabbage. Then put them on a plate and leave to cool.
Place the vegetables and the remaining ingredients in a bowl and mix well.
Place approx. 15 g of filling at the centre of each gyoza skin. Using your fingertip, wet half of the edge of each gyoza skin with a little water. Fold the skin over so that the filling is covered, then firmly press the edges together to create a pleated effect.
Line a steam basket with baking paper (or cabbage leaves), arrange the gyoza on it alongside each other – ensuring that they have enough space – and steam at high heat for 7-8 minutes.
Mix the dipping sauce ingredients together.
Serve the steamed gyoza with the dipping sauces.