Food recipes
Vegetable Gyoza with Orange Ponzu Sauce
Vegetable Gyoza with Orange Ponzu Sauce
Ingredients:
2 cups finely chopped cabbage
4 cups finely chopped shiitake mushrooms, stems removed
1/2 yellow onion, finely chopped
3 green onions, finely chopped
4 garlic cloves, minced
2 teaspoons minced fresh 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
1 package (about 40 to 50) gyoza or wonton wrappers
Flour, for dusting
1 tablespoon canola oil, plus more if needed
Orange Ponzu Sauce:
1/4 cup reduced-sodium soy sauce
3 tablespoons rice wine vinegar
1 teaspoon freshly grated orange zest
1 teaspoon sugar (optional)
Directions:
1. In a large mixing bowl, add the cabbage, mushrooms, onions, garlic, ginger and sesame seeds. Toss well to combine. Mix the soy sauce, sesame oil and sugar together and add all at once. Stir until well combined. Fold in the panko.
2. To assemble, dust your work surface with flour and place a small bowl of water nearby. Set out 10 wrappers and place 2 teaspoons of filling in the center of each.
3. Moisten the edges of 1 wrapper with water, fold it over the filling like a turnover and press the edges together. Pinch the edges with your index finger and thumb to give a ruffled look. Repeat with the rest of the filling and wrappers.
4. To cook, heat the oil in a large skillet over medium heat for 1 to 2 minutes. Place about 10 gyoza in the skillet with a bit of room in between. Cover and cook about 3 to 4 minutes on one side, or until golden brown.
5. Turn off the heat, pour the excess oil into a bowl and set aside for the next batch. Remove the lid, place a large plate over the skillet and flip the pan over so the gyoza fall onto the plate, golden side up. Serve immediately while you cook the next batch, adding more oil as needed and wiping out the skillet between batches if necessary.
6. For the ponzu sauce: While the gyoza cook, whisk the soy sauce and rice wine vinegar together in a small dish. Add the orange zest and sugar, if desired. Serve alongside the gyoza as a dipping sauce.
Ingredients:
2 cups finely chopped cabbage
4 cups finely chopped shiitake mushrooms, stems removed
1/2 yellow onion, finely chopped
3 green onions, finely chopped
4 garlic cloves, minced
2 teaspoons minced fresh 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
1 package (about 40 to 50) gyoza or wonton wrappers
Flour, for dusting
1 tablespoon canola oil, plus more if needed
Orange Ponzu Sauce:
1/4 cup reduced-sodium soy sauce
3 tablespoons rice wine vinegar
1 teaspoon freshly grated orange zest
1 teaspoon sugar (optional)
Directions:
1. In a large mixing bowl, add the cabbage, mushrooms, onions, garlic, ginger and sesame seeds. Toss well to combine. Mix the soy sauce, sesame oil and sugar together and add all at once. Stir until well combined. Fold in the panko.
2. To assemble, dust your work surface with flour and place a small bowl of water nearby. Set out 10 wrappers and place 2 teaspoons of filling in the center of each.
3. Moisten the edges of 1 wrapper with water, fold it over the filling like a turnover and press the edges together. Pinch the edges with your index finger and thumb to give a ruffled look. Repeat with the rest of the filling and wrappers.
4. To cook, heat the oil in a large skillet over medium heat for 1 to 2 minutes. Place about 10 gyoza in the skillet with a bit of room in between. Cover and cook about 3 to 4 minutes on one side, or until golden brown.
5. Turn off the heat, pour the excess oil into a bowl and set aside for the next batch. Remove the lid, place a large plate over the skillet and flip the pan over so the gyoza fall onto the plate, golden side up. Serve immediately while you cook the next batch, adding more oil as needed and wiping out the skillet between batches if necessary.
6. For the ponzu sauce: While the gyoza cook, whisk the soy sauce and rice wine vinegar together in a small dish. Add the orange zest and sugar, if desired. Serve alongside the gyoza as a dipping sauce.
Printed from https://recipe.bluelayer.org/recipe/65614/vegetable-gyoza-with-orange-ponzu-sauce