Mushroom & Cabbage Gyoza Recipe
Roasted Squash, Kale & Brussel Sprout ‘Gomae’, Furikake, Soy Pickles
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Ingredients
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Gyoza Filling
Gyoza Wrappers
For Roasted Vegetables
For Gomae
For Soy Pickles
For Garnish
Method
Preparing the Gyoza Filling
- 1
Assembling the Gyoza
- 2
Step 2: Fill the Wrappers
Place a gyoza wrapper in your palm. Spoon about 1 tablespoon of filling into its center. Moisten the edges with water, fold the wrapper in half, and pinch to seal. Repeat with remaining wrappers.
Cooking the Gyoza
- 3
Step 3: Cook the Gyoza
Heat a non-stick skillet over medium heat. Add a little oil and place the gyoza in the pan. Fry until the bottoms are golden brown, about 2-3 minutes. Add a splash of water, cover, and steam for another 3-4 minutes until cooked through.
Preparing Roasted Vegetables
- 4
Step 4: Roast the Vegetables
Preheat the oven to 200°C (400°F). Toss butternut squash, kale, and Brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until tender and slightly caramelized.
Preparing Gomae
- 5
Step 5: Make Gomae
In a bowl, mix toasted sesame seeds, soy sauce, sugar, and mirin until combined. Toss in the sautéed kale.
Preparing Soy Pickles
- 6
Step 6: Make Soy Pickles
In a bowl, combine rice vinegar, soy sauce, and sugar. Add the cucumber slices and let marinate for at least 15 minutes.
Serving the Dish
- 7
Step 7: Serve
Serve the gyoza hot with the roasted vegetables, gomae, soy pickles, and a sprinkle of furikake on top.
