Cabbage & mushroom gyoza dumplings with cranberries

Total time45 mins

30 minspreparation time

15 minscooking time

Elevate your dumpling skills with these festive fusion gyoza with Japanese and European winter flavours. Filled with a mix of crunchy cabbage and earthy mushrooms, they come with a zesty cranberry sauce for a delicious seasonal treat.

Ingredients

2 portion(s)

gyoza pastry sheets

Filling:

100 g

white cabbage

30 g

shiitake mushrooms

30 g

enoki mushrooms

80 g

onion

garlic cloves

40 ml

Kikkoman Naturally Brewed Soy Sauce

30 ml

rapeseed oil

Sauce:

80 g

dried cranberries

40 ml

Kikkoman Naturally Brewed Soy Sauce

120 ml

Kikkoman Mirin-Style Sweet Seasoning

1 tsp

cornstarch or corn flour

Nutritional facts (per portion):2721 kJ / 650 kcal

30.4 gFat

79.5 gCarbohydrates

Preparation

Step 1

100 g white cabbage – 30 g shiitake mushrooms – 30 g enoki mushrooms – 80 g onion – 2  garlic cloves – 40 ml Kikkoman Naturally Brewed Soy Sauce – 30 ml rapeseed oil

Finely chop the vegetables for the filling and fry in oil for about 10 minutes until the ingredients are soft. Season with the Kikkoman Soy Sauce.

Step 2

40 ml Kikkoman Naturally Brewed Soy Sauce – 120 ml Kikkoman Mirin-Style Sweet Seasoning – 80 g dried cranberries – 1 tsp cornstarch or corn flour

Mix the ingredients for the cranberry sauce in a pan and bring to a boil until thickened.

Step 3

14  gyoza pastry sheets

Fill the pastry sheets with the filling from step 1 and crimp to seal them into gyoza dumplings.
Put the finished dumplings in a pan and fry on one side. When they are golden brown, add a little water, cover with a lid and steam for 3-4 minutes.

Serve the finished dumplings with the cranberry sauce.

Tip:

How to prepare gyoza dumplings:
Put the filling in the middle of the pastry sheet. Fold in half. Make an accordion shape with the glued ends in the upper part of the dumpling (use water to moisten the edges of the dough sheets).

Recipe-ID: 1369

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Featured product in this recipe

Kikkoman Naturally Brewed Soy Sauce

Kikkoman Mirin-Style Sweet Seasoning

100 g white cabbage – 30 g shiitake mushrooms – 30 g enoki mushrooms – 80 g onion – 2 garlic cloves – 40 ml Kikkoman Naturally Brewed Soy Sauce – 30 ml rapeseed oil

Finely chop the vegetables for the filling and fry in oil for about 10 minutes until the ingredients are soft. Season with the Kikkoman Soy Sauce.