Vegetable Gyoza with Orange Ponzu Sauce

Staff Writer
Vegetable Gyoza with Orange Ponzu Sauce
Vegetable Gyoza with Orange Ponzu Sauce
Lauren Volo

Vegetable Gyoza with Orange Ponzu Sauce

My mom makes killer gyoza that everyone devours — from the Polish side of my family to friends far and wide. I've learned the best things in life from my mom's influence, and this recipe is no exception. Here's my lighter, vegan version of this bad boy.

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10
Servings
230
Calories Per Serving
Deliver Ingredients
Makes
40 gyoza

Notes

*Note: Do not let this filling sit for longer than 30 minutes, as the cabbage and other vegetables will begin to release their liquids, and you will have soggy gyoza!

Ingredients

For the gyoza

  • 2 Cups finely chopped cabbage
  • 4 Cups finely chopped shiitake mushrooms, stemmed
  • 1/2 yellow onion, chopped finely
  • 3 scallions, chopped finely
  • 4 cloves garlic, minced
  • 2 Teaspoons minced ginger, or 1 teaspoon ginger powder
  • 1 Tablespoon roasted sesame seeds
  • 1/4 Cup reduced-sodium soy sauce
  • 2 Tablespoons roasted sesame oil
  • 1 Tablespoon sugar
  • 1 Cup panko breadcrumbs
  • All-purpose flour, for dusting
  • 1 package (about 40-50) gyoza or wonton wrappers
  • 1 Tablespoon canola oil, plus more as needed

For the sauce

  • 1/4 Cup reduced-sodium soy sauce
  • 3 Tablespoons rice-wine vinegar
  • 1 Teaspoon freshly grated orange zest
  • 1 Teaspoon sugar (optional)

Directions

For the gyoza

In a large mixing bowl, combine the cabbage, shiitake mushrooms, onion, scallions, garlic, ginger, and sesame seeds. Toss well to combine. Mix the soy sauce, roasted sesame oil, and sugar together and add all at once. Stir until well combined. Fold in the panko.*

To assemble the gyoza, dust your work surface with some flour. Place a small bowl of water next to your work area. Set out 10 wrappers on the floured area and place 2 teaspoons of gyoza filling in the center of each.

Use your fingers to moisten the edges of 1 wrapper with water, and then fold the wrapper over the filling (as if you were making a turnover) and press the edges together. Use your index finger and thumb to pinch the edges so that they have a cute ruffled look (like the edge of a pie crust). Set aside and repeat with the rest of the filling and wrappers.

To cook the gyoza, heat the oil in a large skillet over medium heat for 1-2 minutes. Place 10 gyoza or so in the skillet with a bit of elbow room in between. Cover with a lid. Cook until golden brown, for approximately 3-4 minutes on one side.

When the gyoza are finished, turn off the heat, pour the excess oil from the pan into a bowl, and set it aside for the next batch. Remove the lid and carefully place a large plate over the skillet (the plate should be larger than the skillet). Flip the pan over — the gyoza should effortlessly fall from the pan to the plate, revealing their gorgeous, golden brown skins. Gyoza taste best when hot, so serve immediately with the sauce as you cook up the next batch. Add more oil as needed for each batch. Wipe out the skillet between batches, if necessary.

For the sauce

While the gyoza cook, make the sauce. Whisk the soy sauce and rice-wine vinegar together in a small dish. Add the orange zest and sugar, if using. Serve alongside the gyoza, as a dipping sauce.

Vegetable Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Vegetable Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.

Nutritional Facts

Total Fat
6g
9%
Sugar
3g
N/A
Saturated Fat
0.7g
3.4%
Cholesterol
4mg
1%
Protein
7g
15%
Carbs
37g
12%
Vitamin A
5µg
1%
Vitamin B6
0.2mg
8.3%
Vitamin C
8mg
14%
Vitamin D
0.1µg
N/A
Vitamin E
0.4mg
2%
Vitamin K
24µg
30%
Calcium
60mg
6%
Fiber
3g
10%
Folate (food)
30µg
N/A
Folate equivalent (total)
85µg
21%
Folic acid
33µg
N/A
Iron
2mg
12%
Magnesium
31mg
8%
Monounsaturated
2g
N/A
Niacin (B3)
4mg
19%
Phosphorus
104mg
15%
Polyunsaturated
2g
N/A
Potassium
226mg
6%
Riboflavin (B2)
0.3mg
16.4%
Sodium
731mg
30%
Sugars, added
1g
N/A
Thiamin (B1)
0.3mg
18.5%
Zinc
0.8mg
5.6%