Recipe: Tasty Veggie-Packed Healthy Gyoza

Veggie-Packed Healthy Gyoza. Great recipe for Veggie-Packed Healthy Gyoza. This is a modification to a gyoza recipe that my mother taught me. You can steam-cook these gyoza before browning them in the frying pan if you'd prefer.

The crispy edges contrast with the delicate veggie packed inside for the perfect bite. Thinking about all of the bold Asian flavors dipped in a sweet, spicy sauce makes my mouth water! Plus they are hearty enough to be a main dish and this recipe makes A LOT of dumplings. You can cook Veggie-Packed Healthy Gyoza using 13 ingredients and 8 steps. Here is how you cook it.

Ingredients of Veggie-Packed Healthy Gyoza

1. You need 150 grams of Minced pork.
2. It's 1/4 of Cabbage or Chinese cabbage.
3. Prepare 1 bunch of Chinese chives.
4. It's 1 clove of Garlic (grated).
5. It's 1 piece of Ginger.
6. It's 1/4 of Green onion or scallion.
7. You need 2 tsp of ★Soy sauce.
8. Prepare 1 tbsp of ★Sake.
9. You need 1 tbsp of ★Sesame oil.
10. You need 1 tsp of ★Salt.
11. Prepare 2 tsp of Katakuriko.
12. It's 2 of packs Gyoza skins.
13. It's 2 tsp of Sesame oil.

Great recipe for Crispy Gyoza Dumplings with Wings. This is one of our standard go-to dishes in my house. This potsticker recipe is perfect for bulk cooking. Heat a large skillet skillet to medium high heat and add a table spoon of oil.

Veggie-Packed Healthy Gyoza step by step

1. Finely chop the cabbage (or Chinese cabbage) and drain the moisture by rubbing it with salt. Finely chop the green onion, Chinese chives and ginger as well..
2. Combine the minced meat, vegetables, ★ seasoning ingredients, ginger, garlic and katakuriko in a bowl and mix well..
3. Place 1 heaped teaspoon of mixture on top of each gyoza skin, and whilst adding in the traditional creases, seal the fold with a dab of water around the edge..
4. Add some oil to a cold frying pan and line the gyoza up inside..
5. When you have put all of the gyoza into the pan, heat them until browned. Then pour some water into the pan until the gyoza are half-submerged, cover the pan with a lid, and steam cook the gyoza for 5 minutes..
6. Take off the lid and heat the gyoza on high until the water has evapourated. Drizzle in 2 teaspoons of sesame oil from the sides of the frying pan and cook the gyoza until crispy..
7. Place a plate over the top of the pan and flip the gyoza out onto it. Ideally, the gyoza should be served with ponzu and chili oil, but a mixture of soy sauce and vinegar is just as delicious..
8. For Step 1, you can pre-boil the cabbage or Chinese cabbage before cutting it up if you like. Just make sure to drain out any excess moisture well..

These veggie-packed envelopes of deliciousness have won over everyone I've served them to - from grandparents to grandkids. There's rarely a time when I don't have a bag in the freezer ready to go for a quick snack, or to use as a side dish to a stir fry. Of course, they also have a starring role in vegan. The recipe makes use of two of the Instant Pot's functions. First you brown the meat with the sauté function.