How to make VEGAN GYOZA // feat. Kuro Neko Kitchen

In a mixing bowl, combine the flour and salt. Gradually add water while mixing until a dough forms.

Knead the dough on a floured surface for about 5 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.

In another bowl, mix the chopped cabbage, grated carrots, chopped mushrooms, green onions, garlic, ginger, soy sauce, sesame oil, and black pepper to make the filling.

Roll out the dough on a floured surface to about 1/8 inch thick. Cut out circles using a round cutter or a glass.

Place a small spoonful of the filling in the center of each circle. Fold the dough over to create a half-moon shape and pinch the edges to seal.

Heat a non-stick skillet over medium heat and add a little oil. Place the gyoza in the skillet and cook for 2-3 minutes until the bottoms are golden brown.

Add a splash of water to the skillet and cover immediately to steam the gyoza for about 5 minutes.

Remove the lid and let the gyoza cook for another 2 minutes to crisp up the bottoms again.

Serve hot with soy sauce or your favorite dipping sauce.

Equipment Needed

Spice Level:

Dietary