I tried a vegetarian Gyoza filling for the first time, made with Napa cabbage, mushrooms, carrots, spring onions, garlic, ginger, and shoyu.
I sautéed the mushrooms with onion, garlic, and shoyu to prevent them from getting too moist, letting them cook for a while. I also sautéed the carrots in shoyu. The rest, finely chopped and mixed together.
Feel like something’s missing, any tips?
by GiggliZiddli
3 Comments
Crispy lattice.
Dipping sauce: 3/4 shoyu, 1/4 mirin, some chili flakes, a few drops of sesame oil.
Those gyoza look GREAT!
water chestnut or something for crunch if you like that texture?