morsels45

morsels45 said

Vegetable gyoza

Crisp on the bottom, steamed on top, gone in four bites.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make vegetable gyoza

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Folded and fried

60 minutes · serves 4 · Medium

What you need

  • 30 gyoza wrappers
  • 1/2 small cabbage, shredded
  • 150g mushrooms, chopped fine
  • 2 spring onions
  • Thumb of ginger
  • 2 garlic cloves
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • Oil for frying

What you do

  1. 1Salt the cabbage and leave it 15 minutes, then squeeze it dry in a tea towel. Hard. A wet filling tears the wrappers.
  2. 2Fry the mushrooms until their water has gone, then cool and mix with everything else.
  3. 3A teaspoon per wrapper, wet the rim, fold and pleat one side only.
  4. 4Fry flat-side down in a little oil until the bottoms are gold, 3 minutes.
  5. 5Add 80ml water, lid on, 6 minutes. Then lid off until the water has gone and the bottoms crisp again.

From frozen, unapologetically

12 minutes · serves 2 · Very easy

What you need

  • 12 frozen vegetable gyoza
  • 1 tbsp oil
  • 80ml water
  • Soy sauce and vinegar

What you do

  1. 1Oil in a cold pan, gyoza arranged flat-side down, heat turned to medium.
  2. 2When they sizzle, 3 minutes, then water in and lid on for 6.
  3. 3Lid off until dry and crisp. Dip in soy and vinegar.