BEST Vegetable Gyoza (野菜餃子) Japanese Dumplings

These Vegetable Gyoza may by vegan/vegetarian friendly, but they’re brimming with enough umami to make even meat-eaters crave them. In this Gyoza recipe I’m going to show you everything you need to know to make these Japanese dumplings at home. From making the vegetable and mushroom filling, to folding the wrappers, to pan-frying them and serving them with gyoza sauce.

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INDEX:
0:00 Intro
1:09 Ingredients
2:34 How to make vegan gyoza filling
5:25 How to make umami powder
6:10 How to make vegan gyoza filling cont.
7:59 How to fold Gyoza
9:38 How to cook Japanese Dumplings
11:30 How to make Gyoza Sauce
11:49 Finished Dish

INGREDIENTS:
Gyoza Filling
150 grams fresh shiitake mushrooms (6 large ones, cleaned and minced)
1 tablespoon vegetable oil (plus more for frying the gyoza)
90 grams quinoa (1/2 cup, washed)
200 grams cabbage (5 large leaves, minced)
1 cup water
1 tablespoon sake 
1/2 teaspoon salt 
8 grams dried shiitake mushrooms (2 small mushrooms)
2 grams konbu (1-inch x 1-inch piece)
100 grams garlic chives (1 bunch)
20 grams fresh ginger (1-inch knob) 
1 tablespoons soy sauce 
1 tablespoon toasted sesame oil 
1 tablespoon potato starch 
1/4 teaspoon white pepper 
40 gyoza wrappers (a.k.a. potsticker wrappers) vegetable oil (for frying) 

Gyoza Sauce
2 tablespoons soy sauce 
2 tablespoons rice vinegar 
chili oil (optional)

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