These days, our idea of a “date night” rarely involves restaurant reservations. First, we never think ahead to actually make reservations, and then (way too often) we find ourselves waiting 2 hours on a Friday night for a meal. Some people might be ok with that, but this girl gets hungry.
Gyoza (Japanese dumplings) are one of our favorite things to make together at home. They’re not difficult but they take a little time – the assembly is definitely quicker if you have 4 hands and a bottle of sake on the side.
We often eat these as a light meal on their own. Other times, I’ll serve them with soba noodles or a version of this sesame kale salad (both could be made ahead). If you wanted to get fancy, this citrus cod would be a nice main course.
Dip in soy sauce, or my personal preference: ponzu. Pick it up at the store or make your own.
- 1 teaspoon olive oil
- 6 oz. (about 1.5 cups) shiitake mushrooms, de-stemmed and chopped into small pieces
- 2 teaspoons soy sauce
- 1 cup napa cabbage, very thinly sliced
- 1/4 cup scallions
- 1/4 cup firm tofu, crumbled
- 1/4 cup edamame, chopped
- 1 heaping teaspoon white miso paste
- 1 teaspoon rice vinegar
- 1/2 teaspoon chile garlic sauce
- 1 teaspoon sesame oil
- optional - 1 teaspoon corn starch for cohesion
- 15-20 round dumpling wrappers
- small bowl filled with water, for assembly
- ponzu or soy sauce for dipping
- In a medium skillet, heat the olive oil over medium heat. Add the mushrooms and soy sauce and cook until soft, about 3 minutes. Reduce heat to medium-low and stir in the cabbage. Cook for another few minutes, just until the cabbage wilts down. Remove from heat and transfer to a medium bowl.
- Add scallions, crumbled tofu, edamame, miso paste, rice vinegar, chile garlic sauce and sesame oil and mix well. (If it's too crumbly add 1 teaspoon of corn starch. You want it to stick together well enough to spoon into the wrappers).
- Spoon up to 1 tablespoon of filling into each dumpling wrapper. Use your fingers to dab a bit of water around the edges of each wrapper. Fold the wrappers in half, over the filling, and pinch the edges shut.
- Prepare your bamboo steamer by placing parchment paper on the bottom to prevent the dumplings from sticking. Place dumplings in the steamer with enough space between them so that they are not touching.
- Steam dumplings in bamboo steamer over simmering water for 10-12 minutes. You can also steam them in a large skillet with 1/4-1/2 inch water at the bottom.
- Serve with soy sauce or ponzu for dipping.
The filling can be made ahead, I recommend making the dumplings to order because the wrappers dry out over time.
Frozen edamame is fine, thaw it before you start.
I recommend this brand of wrappers, you’ll have to find them at an asian grocery store (they’re not stores like whole foods). They come frozen, let them fully thaw in the fridge before using them. These Nasoya wrappers will also work, they’re just a bit thicker and more difficult to work with. As far as I know, vegan wrappers do not exist (these are non-dairy but they contain eggs).