Vegetable Gyoza with Steamed Rice
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Ingredients
- 250 g white cabbage, finely shredded
- 1 carrot, grated
- 100 g shiitake mushrooms, sliced
- 3 spring onions, finely sliced
- 30 gyoza wrappers
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
- 300 g sushi rice
Nutrition (per serving)
- Calories
- 520 kcal
- Protein
- 11.8 g
- Carbohydrate
- 90.5 g
- of which sugars
- 5.6 g
- Fat
- 11.3 g
- of which saturates
- 1.3 g
- Fibre
- 4.8 g
- Salt
- 2.40 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the sushi rice according to the pack and keep warm.
- 2
Finely chop the shiitake mushrooms and mix with the cabbage, carrot, spring onions, sesame oil and 1 tbsp of the soy sauce.
- 3
Put a spoonful of the mixture in the centre of each gyoza wrapper, wet the edges with water, fold in half and pleat or press to seal firmly.
- 4
Heat the vegetable oil in a large frying pan over a medium heat and fry the gyoza flat-side down for 2-3 minutes until golden underneath.
- 5
Pour in 100ml water, cover and steam for 5 minutes, then uncover and cook for 1-2 minutes to crisp the bottoms again.
- 6
Serve with the rice and the remaining soy sauce for dipping.
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