To accompany the Pork Gyoza I made for T, I made myself some vegetarian gyoza.
15 gow gee wrappers
100g mushrooms, diced finely
1 carrot, grated
1 stick of celery, diced
1/2 an onion, peeled and diced finely
1 tablespoon of diced chives
1/2 cup wombok cabbage, shredded
1/2 teaspoon of sesame oil
2 teaspoons of soy sauce
1 teaspoon of mirin
2cm piece ginger, peeled, grated
1 garlic clove, grated
1 tablespoon vegetable oil
chives, diced, to serve
1. Place all the ingredients in a bowl and stir to combine.
2. Spread out all the gow gee wrapper on the kitchen bench and spoon 1 heaped teaspoon of mixture in the centre of each wrapper.
3. Brush edges with cold water and fold wrapper over to and press edges together to seal.
4. Place a large pot of water on the stove and bring to a simmer.
5. Line a bamboo steamer with baking paper (this prevents the gyoza from sticking to the steamer) and place over the simmering water to steam the gyoza.
6.Steam gyoza until the gow gee wrappers turn semi translucent.
7. Once you have steamed all the gyoza you can keep them in a plastic container lined with baking paper in between each layer of gyoza until ready to serve.
1. Heat a large frying pan on a medium heat along with 1 tablespoon of oil.
2. Arrange the gyoza in the pan and cook until browned (I only cooked one side).
3. Before serving sprinkle with some diced chives and serve with a ponzu dipping sauce (available from most supermarkets).