Japanese·Medium
Vegetable Gyoza with Ponzu
A japanese lunch recipe that's both delicious and easy to make at home.
20 min prep
10 min cook
4 servings
30 min total
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Ingredients
- napa cabbage2 cup
- carrot1
- shiitake mushrooms4
- fresh ginger1 tsp
- garlic2 cloves
- soy sauce1 tbsp
- sesame oil1 tsp
- gyoza wrappers24
- vegetable oil2 tbsp
- water0.25 cup
- ponzu sauce0.25 cup
Instructions
1
Finely chop the cabbage, carrots, and shiitake mushrooms.
2
Mix the vegetables with minced ginger, garlic, soy sauce, and sesame oil.
3
Place a spoonful of filling in the center of each gyoza wrapper. Wet the edges, fold, and pleat to seal.
4
Heat oil in a skillet over medium-high. Place gyoza flat-side down and cook until bottoms are golden.
3 min
5
Add water to the skillet and cover immediately. Steam until wrappers are cooked through.
4 min
6
Serve with ponzu sauce for dipping.
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