Gyoza with red cabbage are Asian dumplings cooked in a pan with a vegetarian filling. Making gyoza at home is always a pleasure, and above all, a success. This time I chose a vegetarian filling, but you can also fill them with meat or shrimp. I filled the gyoza with red cabbage (also called purple cabbage), carrot, celery, leek, and ginger; finally, I seasoned with soy sauce. Once cooked in the pan, I served the gyoza with soy sauce and sesame seeds: a burst of flavor!
Try also:
Gyoza with Shrimp and Vegetables
For more recipes, check out the collections:
Recipes with Savoy Cabbage
10 Recipes with November Vegetables
- Difficulty: Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
Ingredients
- 3 1/3 cups all-purpose flour
- 3/4 cup water
- 1 pinch salt
- 1.65 lbs red cabbage (or purple cabbage)
- 2 carrots (large)
- 1 leek
- 1 stalk celery
- 1 tablespoon fresh ginger
- 2 tablespoons soy sauce
- as needed oil for cooking
Tools
- Pastry Cutter
- Pasta Machine
Steps
To make the gyoza with red cabbage, wash and clean the cabbage, then cut it into strips. Cut the carrot into julienne, chop the celery and leek.
In a pan, pour a drizzle of extra virgin olive oil, the leek, celery, and ginger. Set over low heat, and when the leek is slightly wilted, add the remaining vegetables and continue to cook over low heat.
Cook for several minutes; the vegetables should be cooked but remain crunchy. If necessary, add some hot water to prevent the vegetables from sticking to the pan. Finally, season with soy sauce and adjust the salt.
When the vegetables are cooked, transfer them to a bowl and let them cool.
In a bowl, pour the flour, knead with the water and a pinch of salt. Knead until you get a smooth and homogeneous dough. Cover with plastic wrap and let it rest for 30 minutes.
Roll out the dough into a sheet 2-3 mm thick, and with the help of a pastry cutter, cut out discs about 3-3.5 inches in diameter.
Stuff each disc with a teaspoon of filling and fold into a half-moon shape, pressing gently with your fingers to seal the edges well.
Make pleats along the sealing line to secure the filling inside. Place the gyoza on a slightly floured tray.
Oil a non-stick pan and heat over high heat. Arrange the gyoza upright with the seam facing up, and let them brown on the bottom until their typical crust forms.
Deglaze with water and immediately cover with a lid (preferably glass). Lower the heat and let them cook for 5 minutes.
Serve the gyoza with soy sauce and sesame seeds. Enjoy your meal!
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