8/30/16

Vegetable Gyoza


(Very) finely chop all vegetables:
1 heaping cup red cabbage
1 heaping cup Shanghai bok choy (one bundle from Winco)
1/3 cup green onion
heaping 1/2 cup sweet onion
1 1/2 cups mushrooms
1 Tbsp. ginger
1 Tbsp. garlic

1 Tbsp. rice vinegar
1/2 tsp. liquid aminos (or soy sauce)

Makes about 50 gyoza

I first cut up all the vegetables, then cooked the cabbage and bok choy with ginger and salt (in my wok), placed in a big bowl, then the mushrooms with a drizzle of Sriracha for some spice, and the onions with garlic. Stir in the vinegar and liquid aminos into the bowl of veggies. I was worried about there being too much liquid in the mixture (no one wants watery gyoza) but I - accidentally - solved this problem by boiling the liquids out from having the glass bowl set on a burner that was supposed to be cooking the rice...whoops.
I bought pre-made gyoza wrappers at Winco (which is what first gave me the idea to try my own) and filled each with a heaping teaspoon of mixture. Dip your finger in water and slightly wet the outside ring of the wrapper and then pinch the sides together firmly. I pan fried them in my wok in small batches with a drizzle of toasted sesame oil and they were so tasty! We ate most of them...but I managed to snag a few and froze them for later.

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