Vegetable Gyozas Recipe

Prepare vegetables: finely shred the cabbage and place in a bowl. Sprinkle with 1/2 tsp salt, toss, and let sit 5–10 minutes to draw out moisture. After resting, squeeze the cabbage in a clean towel or between hands to remove excess liquid; discard the liquid.

Heat a nonstick skillet over medium heat and add 1 tsp neutral oil. Add chopped shiitake mushrooms and sauté 3–4 minutes until softened and any liquid evaporates. Transfer mushrooms to a bowl to cool slightly.

In the same skillet add 1 tsp sesame oil (or use the residual oil), add minced garlic and ginger and cook 30 seconds until fragrant. Add crumbled pressed tofu and stir-fry 2–3 minutes to warm through and break up large pieces. Add grated carrot and cook 1–2 minutes just to combine.

Combine the squeezed cabbage, cooked mushrooms, tofu mixture and the sliced white parts of the spring onions in a large bowl. Add 2 tbsp soy sauce, 1 tsp hoisin (for depth), 1 tsp salt, 1/2 tsp black pepper and 1 tsp cornstarch. Mix thoroughly; taste and adjust seasoning. Let the filling cool to room temperature (10–15 minutes).

Set up an assembly station: gyoza wrappers on a plate, filling bowl, a small bowl of water for sealing, and a tray lined with a lightly damp cloth to hold finished dumplings so they don't dry out.

Filling each gyoza

Place one wrapper in your palm. Put about 1 tsp (approx. 8–10 g) of the filling into the center — enough to fill but not overstuff. Dip your finger in water and run a thin line around half the edge of the wrapper. Fold the wrapper over to create a half-moon and press center to seal. Create 2–3 small pleats along the sealed edge by pinching and folding toward one end. Repeat until all wrappers are filled (should yield ~28–30 gyozas). Keep finished gyoza covered with a damp cloth.

Heat a large nonstick skillet over medium-high heat and add 1–2 tbsp neutral oil, swirling to coat. Arrange gyoza flat-side down in a single layer, leaving a little space between each (cook in batches if needed).

Pan-fry undisturbed for 2–3 minutes until the bottoms are golden brown and crisp.

Carefully pour 1/4 cup (60 ml) water into the skillet (it will sizzle), immediately cover with a tight-fitting lid and reduce heat to medium. Steam for 5–6 minutes until wrappers become translucent and filling is heated through and the water has mostly evaporated.

Remove the lid and continue cooking 1 minute to re-crisp the bottoms. Transfer cooked gyoza to the serving plate.

In a small bowl combine 3 tbsp hoisin sauce, 1 tsp rice vinegar, 1 tsp soy sauce, 1/2 tsp sesame oil, 1 tsp water and 1/2 tsp chili oil or sriracha. Whisk until smooth. Adjust acidity or spice to taste. Transfer to a small dipping dish.

Make cucumber ribbons: using a vegetable peeler, peel long ribbons from the cucumber lengthwise until you reach the seeds. Stack a few ribbons, then roll or fold into loose ribbons and place on the serving plate beside the gyoza.

Prepare mayo dressing: in a small bowl mix 2 tbsp mayo with 1/2 tsp lime juice. Taste and adjust with more lime if desired. Place a small dollop on the plate or pipe a thin line for plating.

Garnish: scatter sliced spring onion greens and toasted sesame seeds over the gyoza and cucumber ribbons. Serve the hoisin dipping sauce on the side and offer extra hoisin if desired.