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Perfect crispy bottom every time!|Vegetable filling is so flavorful!|Easy pleating technique actually works!|Better than takeout honestly!|Kids love helping make these!|Dipping sauce ties everything together!|Freezes perfectly for quick meals!|Restaurant quality in my kitchen!
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Yasai Gyoza Recipe
Learn how to make authentic Wagamama yasai gyoza at home! This quick and easy recipe shows you how to cook crispy vegetable dumplings with perfect pleated edges. Ready in 30 minutes - restaurant-quality Japanese gyoza recipe made simple.
Prep
30 mins
Cook
15 mins
Serve
4
Kcal
180
<ul class="ingredients-main-list"><li class="ingredients-single-item">1 packet round gyoza wrappers (about 30 pieces)</li><li class="ingredients-single-item">200g shiitake mushrooms, finely chopped</li><li class="ingredients-single-item">150g white cabbage, finely shredded</li><li class="ingredients-single-item">100g carrots, finely grated</li><li class="ingredients-single-item">2 spring onions, finely chopped</li><li class="ingredients-single-item">2 cloves garlic, minced</li><li class="ingredients-single-item">1 tbsp fresh ginger, grated</li><li class="ingredients-single-item">2 tbsp soy sauce</li><li class="ingredients-single-item">1 tbsp sesame oil</li><li class="ingredients-single-item">1 tsp cornflour</li><li class="ingredients-single-item">1/2 tsp white pepper</li><li class="ingredients-single-item">1 tsp sugar</li><li class="ingredients-single-item">2 tbsp vegetable oil for frying</li><li class="ingredients-single-item">120ml water for steaming</li><li class="ingredients-single-item">2 tbsp rice vinegar for dipping sauce</li><li class="ingredients-single-item">2 tbsp soy sauce for dipping sauce</li><li class="ingredients-single-item">1 tsp chilli oil for dipping sauce (or sriracha sauce)</li><li class="ingredients-single-item">1/2 tsp sesame oil for dipping sauce</li></ul>
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4> Begin by preparing your vegetables properly. Remove the stems from the shiitake mushrooms and dice them into very fine pieces, about 3mm in size. The key to perfect gyoza is ensuring all vegetables are uniformly small so they cook evenly and don't pierce the delicate wrappers. Finely shred the cabbage using a sharp knife or mandoline, then sprinkle it with a pinch of salt and let it sit for 10 minutes to draw out excess moisture.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> After 10 minutes, squeeze the salted cabbage firmly in a clean kitchen towel to remove as much water as possible - this is crucial to prevent soggy gyoza. In a large mixing bowl, combine the squeezed cabbage, chopped mushrooms, grated carrots, spring onions, minced garlic, and grated ginger. Mix everything together with your hands to distribute the ingredients evenly.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> Create your seasoning mixture by combining the soy sauce, sesame oil, cornflour, white pepper, and sugar in a small bowl. Whisk this together until the cornflour is completely dissolved and no lumps remain. Pour this seasoning mixture over your vegetables and mix thoroughly with your hands for about 2 minutes, ensuring every piece is well coated. The mixture should hold together when squeezed but not be overly wet.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> Now comes the art of wrapping the gyoza. Place a gyoza wrapper in the palm of your hand and add about 1 tablespoon of filling to the centre. Don't overfill as this will make sealing difficult. Dip your finger in water and moisten the edges of the wrapper all around. Fold the wrapper in half to create a half-moon shape, then create pleats along one edge by pinching small folds - aim for about 6-8 pleats. Press firmly to seal, ensuring no air bubbles are trapped inside.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> Continue wrapping until all your filling is used up, placing the finished gyoza on a lightly floured plate or tray, ensuring they don't touch each other to prevent sticking. Cover with a damp tea towel to prevent the wrappers from drying out while you prepare to cook them.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> Heat the vegetable oil in a large non-stick frying pan over medium-high heat. Once hot, carefully place the gyoza in the pan, flat-side down, ensuring they're not touching. Cook for 2-3 minutes until the bottoms are golden brown and crispy. You should hear a gentle sizzling sound throughout this process.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4> Once the bottoms are beautifully golden, carefully pour the water into the pan - it will sizzle and steam vigorously, so stand back slightly. Immediately cover the pan with a tight-fitting lid and reduce the heat to medium. Steam for 5-6 minutes until the water has mostly evaporated and the gyoza wrappers look translucent on top.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4> While the gyoza are steaming, prepare your dipping sauce by whisking together the rice vinegar, soy sauce, chilli oil, and sesame oil in a small bowl. Adjust the chilli oil to your heat preference - start with less if you're sensitive to spice.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4> Remove the lid from the pan and let any remaining water evaporate completely, cooking for another 1-2 minutes until you hear the crispy sizzling sound return. This ensures your gyoza have that perfect contrast of crispy bottom and tender top that makes them so irresistible.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4> Carefully transfer the gyoza to a serving plate, arranging them crispy-side up. Serve immediately while hot with the dipping sauce on the side. The perfect gyoza should have a golden, crispy bottom and a tender, slightly chewy top with a flavourful, well-seasoned vegetable filling that's not too wet or dry.</li></ol>
FAQ for
Yasai Gyoza Recipe
What ingredients are used in Yasai Gyoza Recipe from Wagamama?
The recipe uses shiitake mushrooms, cabbage, carrots, spring onions, garlic, ginger, soy sauce, sesame oil, cornflour, white pepper, sugar, and gyoza wrappers. A dipping sauce is made with rice vinegar, soy sauce, chilli oil, and sesame oil.
How to cook Yasai Gyoza Recipe from Wagamama at home?
Learn how to cook Wagamama Yasai Gyoza Recipe from Wagamama by preparing a vegetable filling, wrapping it in gyoza wrappers, then pan-frying until golden before steaming with water. Serve hot with a tangy dipping sauce for authentic restaurant-quality results at home.
What's the best technique for pleating gyoza wrappers?
Create 6-8 small pleats along one edge of the wrapper after folding it in half. Moisten the edges with water, pinch firmly to seal, and ensure no air bubbles are trapped inside for perfectly shaped dumplings.
Can you freeze homemade vegetable gyoza for later cooking?
Yes, place uncooked gyoza on a floured tray without touching, freeze until solid, then transfer to freezer bags. Cook directly from frozen, adding 2-3 extra minutes to the steaming time for best results.
What's the secret to achieving crispy-bottom gyoza?
Use medium-high heat with oil, cook until golden (2-3 minutes), add water and steam covered, then uncover and cook until water evaporates completely. You'll hear the crispy sizzling return when ready.
The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe is inspired by the flavours of this restaurant's dishes and has been independently developed for home cooking. It is not an exact match to the proprietary recipe used by the restaurant. This website is not affiliated with or endorsed by the restaurant.