28 May Vegetarian Gyoza
This is your new favorite dumpling filling. Crunchy, juicy, umami-packed—these gyoza hit all the right notes. Perfect for parties, meal prep, or honestly, just devouring right out of the pan.
Here’s the combo that just works: jicama, carrots, black fungus, and glass noodles. 🤯
Stuffed Lotus Root
Course: DessertCuisine: AsianDifficulty: EasyServings
4
servingsPrep time
25
minutesCooking time
15
minutesIngredients
- Filling:
1 cup jicama, finely shredded (squeeze out excess moisture)
1/2 cup shredded carrot
1/4 cup soaked and chopped black fungus
1/2 cup soaked, chopped glass noodles
1 tbsp minced garlic
1 tbsp soy sauce + 1tbsp vegetarian oyster sauce
1 tsp sesame oil
White pepper, to taste (I like lots of it!)
Pinch salt
- Wrap:
Round gyoza wrappers (store-bought or homemade)
Directions
- Mix all ingredients well.
- Place 1 tsp of filling in the center of each wrapper. Wet edges, fold and pleat.
- Pan-fry in a bit of oil until the bottoms are golden.
- Add ¼ cup water, cover, and steam for 5 mins.
- Uncover and let crisp up for 2 mins.
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