Vegetarian Shiitake Gyoza

Name: Vegetarian Shiitake Gyoza
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 30 potstickers
Ingredients: 4 teaspoons sesame oil; 1 ½ teaspoon minced ginger; 2 large cloves garlic; 6 ½ ounces fresh shiitake caps; 8 oz. water chestnuts; 1 carrot; 1 ½ cups bok choy; 1-2 green onions; 1 teaspoon Miso paste; A pinch of sugar; 1 teaspoon rice wine vinegar; 4 teaspoons organic soy sauce; 1 package wonton wrappers; Refined coconut oil or other neutral heat-friendly oil; 2 teaspoons sesame oil; 6 tablespoons soy sauce; 3 tablespoons rice wine vinegar; 1 green onion; Sriracha or sambal olek; sesame oil

User Reviews

4.5

12 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings
30 potstickers
Calories
31 kcal
Course
Appetizer

Vegetarian Shiitake Gyoza

Iris Warren

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Savory potstickers, chock full of shiitake, water chestnuts, carrot, bok choy, ginger and more, make the perfect appetizer (or entree!) with a delicious soy and rice wine vinegar dipping sauce.

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Ingredients

Servings

Potstickers

4 teaspoons sesame oil divided
1 ½ teaspoon minced ginger
2 large cloves garlic minced
6 ½ ounces fresh shiitake caps chopped (about 3 cups)
8 oz. water chestnuts chopped
1 carrot shredded
1 ½ cups bok choy chopped
1-2 green onions chopped
1 teaspoon Miso paste
A pinch of sugar
1 teaspoon rice wine vinegar
4 teaspoons organic soy sauce
1 package wonton wrappers thawed if frozen
Refined coconut oil or other neutral heat-friendly oil for frying
2 teaspoons sesame oil for frying

Dipping Sauce

6 tablespoons soy sauce
3 tablespoons rice wine vinegar
1 green onion sliced
Sriracha or sambal olek optional
sesame oil optional

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Instructions

Heat 2 teaspoons sesame oil in a large skillet over medium heat. Add garlic and ginger and cook for about 30 seconds, or until fragrant, stirring constantly. Add chopped shiitake, water chestnuts, and carrot. Cook for four minutes, stirring frequently.
Add bok choy, green onion and miso paste and cook for 90 seconds, stirring frequently. Remove skillet from heat and scrape content into a large heat-proof bowl. Stir in pinch of sugar, rice wine vinegar, soy sauce, and remaining 2 teaspoons sesame oil. Taste mixture and season to taste, adding more soy sauce, sesame oil, sugar, or rice wine vinegar if desired.
Set up your gyoza-filling area: open wonton wrappers and then cover with a damp tea towel to prevent drying out. Fill a small bowl with water and set near the wonton wrappers. Working with about 2-3 at a time, lay wonton wrappers flat on your work surface, spoon a small amount of wonton filling into the center--about 2 teaspoons or so, maybe a little less. Then, dip your index fingers in the bowl of water and wet the edges of the wonton wrapper. Meet edges of wrapper around filling together and pleat one side, then press edges together so filling is contained. Make sure you don't let any air into the gyoza! If you need a bit of guidance here, check out this great tutorial for filling and sealing gyoza. Repeat until all filling has been used.
When all gyoza are formed, heat a large skillet with a tight-fitting lid over medium heat. Add about 2 teaspoons coconut oil or other neutral heat-friendly oil and heat thoroughly. Carefully add as many gyoza as can fit the bottom surface of the skillet, pleated side up. Cook for about 3 minutes or until golden brown on the bottom. Next, carefully pour in 1/4 cup water, using the lid to shield yourself from the splatter. When the steaming and splattering has died down, drizzle in 1/2 teaspoon sesame oil around the edge of the skillet. Cover with the lid and then quickly lower heat to keep the liquid at a bare simmer.
Check gyoza after a couple minutes - if the wrappers look nearly translucent, then remove the lid and raise heat slightly. Continue cooking until all the water has evaporated and only the oil is left - about 2 minutes. Gyoza should slide about freely if they're browned enough, but if not, simply remove the skillet from the heat, cover, and let sit for a moment, then remove gyoza with a spatula. Cook remaining gyoza in the same method.
To make sauce, combine soy sauce, rice wine vinegar, and green onion. Add Sriracha and/or sesame oil to taste. Serve gyoza immediately, with sauce.

Notes

To freeze, simply assemble all gyoza and spread out evenly on a baking sheet. Freeze. Once totally frozen, remove from baking sheet and store in an airtight container. When ready to serve, thaw gyoza and proceed with directions #4.
Wrappers can be found in the refrigerated section of the grocery store or in any Asian market.

Nutrition Information

Show Details

Serving 1potsticker Calories 31kcal (2%) Carbohydrates 2g (1%) Protein 1g (2%) Fat 2g (3%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Sodium 238mg (10%) Fiber 1g (4%)