MediumSafe for youstarterdairy-free

Edamame & Vegetable Gyoza

Name: Edamame & Vegetable Gyoza
Prep time: 35 min
Cook time: 15 min
Yield: 4 servings
Ingredients: 24 sheets Gyoza wrappers (round, about 9cm diameter); 150g Frozen edamame, thawed and shelled; 150g Green cabbage, very finely shredded; 6 Dried shiitake mushrooms, rehydrated in hot water 20 min, drained and finely chopped; 4 Spring onions, finely sliced; 2 tsp Fresh ginger, finely grated; 2 Garlic cloves, finely grated; 1 tbsp Tamari (gluten-free soy sauce) — for filling; 1 tsp Sesame oil — for filling; ½ tsp Fine salt; 2 tbsp Neutral oil (sunflower or vegetable), for frying; 80ml Water, for steaming; 3 tbsp Tamari — for dipping sauce; 2 tbsp Rice vinegar — for dipping sauce; ½ tsp Sesame oil — for dipping sauce; 1 small Fresh red chilli, finely sliced — for dipping sauce; ½ tsp Fresh ginger, finely grated — for dipping sauce; To garnish Toasted sesame seeds and sliced spring onion — to garnish

Crispy-bottomed Japanese pan-fried dumplings filled with edamame, cabbage, shiitake mushrooms, and ginger — steamed then seared to a golden crust using the classic potsticker method. Served with a sharp tamari and rice vinegar dipping sauce. Dairy-free and naturally vegan.

35 minPrep

15 minCook

50 minTotal

4Serves

Cooking progress0/4 steps

How to cook

Plating & presentation

Stand the gyoza upright on a plate or slate board in a neat row or a loose arc, crispy golden base facing outward so the beautiful sear is the first thing guests see. The contrast between the deep golden-brown base and the pale, slightly translucent pleated top is the visual signature of well-made gyoza. Scatter a pinch of toasted sesame seeds and a few fine rings of spring onion over the top. Place the dipping sauce in a small, shallow bowl alongside — the dark tamari and vinegar sauce with its red chilli slices makes a striking colour contrast against the pale dumplings. Serve on a dark plate or slate for maximum visual impact.

Dana's tip

Squeezing every drop of moisture from the salted cabbage is the single most important step — wet filling makes the wrappers soggy and they will split during folding or cooking. Do not skip it. The potsticker method — fry, then steam, then fry again — is what gives gyoza their distinctive dual texture: a crispy, caramelised base and a soft, steamed top. The key is not to lift the lid during steaming; every time you peek, you lose steam and the wrappers dry out. If you cannot find gyoza wrappers, round wonton wrappers work well. For a gluten-free version, rice paper wrappers can be used but the folding technique changes — simply fold and seal without pleating, and reduce the steaming time to 2–3 minutes.

Ingredients

Serves 4

Gyoza wrappers (round, about 9cm diameter)24 sheets

Frozen edamame, thawed and shelled150g

Green cabbage, very finely shredded150g

Dried shiitake mushrooms, rehydrated in hot water 20 min, drained and finely chopped6

Spring onions, finely sliced4

Fresh ginger, finely grated2 tsp

Garlic cloves, finely grated2

Tamari (gluten-free soy sauce) — for filling1 tbsp

Sesame oil — for filling1 tsp

Fine salt½ tsp

Neutral oil (sunflower or vegetable), for frying2 tbsp

Water, for steaming80ml

Tamari — for dipping sauce3 tbsp

Rice vinegar — for dipping sauce2 tbsp

Sesame oil — for dipping sauce½ tsp

Fresh red chilli, finely sliced — for dipping sauce1 small

Fresh ginger, finely grated — for dipping sauce½ tsp

Toasted sesame seeds and sliced spring onion — to garnishTo garnish

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Contains

glutensoysesame

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