Vegetable Gyoza

Makes:  12 – 15

Fresh from the garden: cabbage, carrots, spring onions, celery

Equipment

  • chopping boards & non-slip mats
  • knives
  • grater
  • measuring cups and spoons
  • Small and Medium bowls
  • microwave
  • large mixing spoon
  • teaspoon
  • baking trays
  • large frying pan with lid
  • serving plates

Ingredients

  • 250 g can water chestnuts, drained and finely chopped
  • ¼ white cabbage, finely chopped
  • 1 small carrot, grated
  • 3 spring onions, finely chopped
  • 1 celery stalk, finely chopped
  • 1 teaspoon grated ginger
  • 1 tablespoon cornflour
  • 1 tablespoon soy sauce
  • 1 teaspoon salt
  • ½ teaspoon sugar
  • ¼ teaspoon white pepper
  • Gyoza wrappers

Dipping sauce 

  • 1 tablespoon sugar
  • 2 tablespoons malt vinegar 
  • 1 red chilli, chopped
  • 1 garlic clove, chopped
  • ¾ cup light soy sauce

What to do

  • Mix all the filling ingredients together in a medium-sized bowl until combined
  • Clear a workspace and ensure the surface is dry.
  • Fill a small bowl with water.
  • Peel off a wrapper and lay it flat on the clean, dry surface.
  • Place 1 teaspoon of filling into the center of the wrapper.
  • Dip your finger in the bowl of water, moisten around half the edges of the wrapper and fold the wrapper over to form a semi-circle pouch. Press gently on the edges to make sure they are sealed.
  • Pleat the edges together to complete the seal.
Make Dipping sauce:
  • Combine the ingredients in a small bowl.
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