GYOZA WITH CABBAGE AND EDAMAME FILLING by @woon.heng �
~ 1 package gyoza wrappers
~ 3-4 cups chopped cabbage
~ Finely diced: 1 small carrot, 1 cup boiled edamame beans, 1/2 cup dry roasted walnuts
~ 1/4 cup chopped scallions, 2 tablespoons tapioca/corn starch, 1 tablespoon grated ginger
~ sesame oil, soy sauce, oil and salt to taste, hot water
1. In a heated non-stick pan with 2 teaspoons oil, sauté cabbage for 2 minutes until fully cook
through & season with 2 teaspoons of soy sauce. Drain all excess liquid, if any. Place sautéd
cabbage, carrot, edamame, walnut, ginger in a big bowl. Mix well & season with 1/2
teaspoons salt, & few drizzle of sesame oil. Taste test, then fold in the starch. 2. In a heated
non-stick pan (12 inch) with 1 teaspoon oil, place gyoza, flat side down & pan fry for 1 minute.
Check to see the bottom is browned, then, slowly pour in 3/4 cup of hot water. Cover lid, turn
heat to low-med & simmer until all water is absorbed, a brownish lacey layer will form as well.
Turn off heat & let gyoza sit in the pan for few seconds before serving.
Sauce: Mix together 3 tablespoons of dumpling sauce, 2 tablespoons hot water until well
A few tips to wrap the dumplings: 1. Let the wrappers come to room temperature.
2. When pleating on one, cover the rest with slightly damp paper towel
3. Filling ingredients should not be too saucy.
4. Remove as many air pockets as possible when wrapping (most important) & seal all
openings properly by pressing the wrappers firmly.
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