These Vegetable Gyoza are stuffed with fresh steamed veggies and tossed in an easy to make sauce of soy, fresh ginger and garlic. Crisp on the bottom and steamed tender in the middle, perfect for dipping and sharing!
We prepare these Gyoza using fresh broccoli and cauliflower. Crisped up on the bottom and steamed for 5 minutes for a tender dumpling. No fancy steps required for our Easy Vegetable Gyoza!
Ingredients to make Vegetable Gyoza – (see below for full directions).
- Gyoza or Potsticker Wrappers – found in the Asian refridgerator section of most every grocery store.
- 12 ounce bag of Ocean Mist Farms Season and Steam Vegetable Medley.
- Soy sauce
- Fresh ginger
- Fresh garlic
Steam your Ocean Mist Farms Vegetable Medley in the microwave following the package directions. Using this convenient packaging allows us to reduce the prep time of these Vegetable Gyoza! Each Season & Steam package of fresh vegetables is cleaned and ready-to-use and takes only minutes in the microwave for the perfect crisp tender veggies!
This post is sponsored by Ocean Mist Farms. Ocean Mist Farms’ award-winning microwavable packaging technology makes cooking fresh vegetables fast and convenient, which is why we love this product for this recipe! This is the only steam bag that gives the option to pre-season your vegetables, reseal and steam for a completely customized meal solution. Find Ocean Mist Farms Season & Steam at a store near you.
Cool the cooked vegetables slightly by pouring onto a cutting board. Finley mince the veggies and add to a large bowl. Stir in the soy/cornstarch mixture.
How to Wrap Vegetable Gyoza
No need to get fancy with theis easy gyoza recipe. Simply wet the edges with a bit of water and fold over. Crimp if desired but a simple pinch will do!
- Add some water to a small dish. Using your finger or a pastry brush wet the edge of the wrapper.
- Add a teaspoon of filling. Fold the wrapper over and pinch to seal. Make sure it is well sealed.
- Place on a baking sheet sprayed with non stick spray.
- Optional Pro Tip: Wet a paper towel and cover the completed gyoza while you work to keep them from drying out.
Cooking Vegetable Gyoza
We use a fry and steam method. It’s really easy and yields a restaurant quality cooked gyoza.
Heat a large skillet with a tight fitting lid on medium high heat. Add one tablespoon of vegetable oil. Place the gyoza flat side down and do not touch!
Let brown for 2 – 3 minutes before checking. When desired browness has been achieved add 1/3 cup water.
Cover and let cook for about 4-5 minutes or until most of the water has evaporated. Gyoza are done! So easy!
Tips for Making Gyoza with Vegetables
- We like to serve this with our easy dipping sauce! The recipe is included below.
- Square Potsticker wrappers can be substituted.
- To reheat simply cover with a paper towel and microwave for 10 seconds.
- Freeze in zip lock type freezer bags for up to 3 months. We recommend placing them on a baking sheet to freeze first, then within 12 hours place them into a ziplock bag and place back into the freezer. This will help keep them from sticking together!
Kathi and Rachel
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- 1 10 ounce package Gyoza Wrappers - you can substitute square potsticker wrappers as well
- 1 12 ounce bag Ocean Mist Farms Season and Steam Floret Medley
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1-2 tablespoons vegetable oil
Optional Dipping Sauce
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon hot sauce or chili oil - optional
- 2 teaspoons fresh grated ginger
- 1 clove garlic, grated
- Steam the Ocean Mist Farms Vegetables in the microwave according to package directions.
- Pour onto cutting board and cool slightly. Mince vegetables into a fine texture.
- Combine soy sauce, cornstarch, sesame oil, fresh grated ginger and garlic in a small bowl until cornstarch is fully disolved.
- Add minced vegetables to a bowl. Pour the cornstarch mixture over the veggies and toss.
- Prepare a large sheet pan with non stick spray to place your gyoza upon.
- Add water to a small bowl. Using your fingers or a pastry brush brush the outer edge of the gyoza wrapper.
- Place one teasooon of filling in the center of the wrapper. Fold up pinching to close. Make sure there are no openings and the seal is tight. Continue until desired amount of Gyoza are complete. Cover with a wet paper towel while you heat your pan.
- Heat a large skillet over medium high heat. Add one tablespoon of vegetable oil and swirl around to cover the pan.
- Place the stuffed Gyoza flat surface down into the hot oil using tongs. Do not disturb for two minutes until a nice brown crust forms on the bottom.
- Add 1/3 cup water to the pan. Cover and cook about 5 minutes or until most liquid has evaporated. Remove to platter and continue process until all your Gyoza are cooked.
- Combine dipping ingredients in a small bowl and serve on the side!