Vegetable Gyoza

Ingredients

• Plain Flour

  Tesco

  20 grams or 20g

• Water

  Plain, clean water

  2 tbsp or 30g

• Salt

  Table

  ½ tsp or 3g

• Mushrooms

  Shiitake, raw

  20g

• Red cabbage

  Red, raw

  12g

• Cabbage

  Raw

  17g

• Carrots

  Raw

  7g

• Onions

  Young green, tops only

  12g

• Organic Ginger Powder

  Naturevibe

  1g

• Garlic Powder

  Great Value

  1g

• Miso

  1 tsp or 6g

• Soy sauce

  Low sodium, Shoyu

  1 ½ tsp or 8g

Directions

1. Combine flour, water and salt to form a dough. Roll into 10 extremely thin circles
2. Mince all vegetables and set aside
3. To make the seasonings, mix miso and soy sauce together, along with a pinch of pepper. Set aside
4. Add all vegetables into one bowl, get any liquid out the cabbage and add that too. Mix in garlic and ginger powders
5. Prepare a non stick pan
6. Take a wrapper and place in palm. Use a teaspoon to scoop out small amount of filling and place in center of wrapper. Dip one finger in a bowl of water and draw a circle around the outer 1/4 of wrapper until it is wet all around
7. Fold wrapper in half over the filling and pinch it in the center with fingers but do not seal yet. Using thumb and index finger, make pleats on the top part of the wrapper from the center towards the right
8. As you fold the pleats, press the pleat tightly against the back part of the wrapper. Make 3-4 pleats
9. Continue with left side of the gyoza. Make a pleat from center to left
10. Press the pleats tightly and seal. Repeat the last couple steps for all 10 gyoza.
11. Heat a non stick pan and place all gyoza in a single layer, flat side down
12. Cook until bottoms are golden brown, about 3 mins. Add 1/4 cup water to pan
13. Cover pan with lid and steam for 3 minutes
14. Uncover and let water evaporate. Cook gyoza until crispy.
15. Place on a plate