Simon's Crispy Vegetable Gyozas

Simon's Crispy Vegetable Gyozas

Simon's Crispy Vegetable Gyoza
40 wonton wrappers
3 tablespoons vegetable oildivided
1 tablespoon gingerminced
½ cup yellow onionminced
2 cups shiitake mushroomsor brown mushrooms, chopped (about 7 ounces)
1 cup red cabbagefinely shredded
1 cup carrotsfinely shredded, roughly chopped to smaller pieces
1 cup tofudiced, extra firm, ¼-inch cubes
½ cup green onionsfinely sliced
¼ teaspoon black pepper
1 teaspoon sesame oil
2 tablespoons soy sauceor tamari
Ramekin of Simon's Secret Sauce for dipping (Simon's Suggestion: combine Spicy and Truffle)


  • Heat a large wok or skillet over medium-high heat. Add 1 tablespoon oil and allow it to heat, then add the ginger and saute for 30 seconds.
  • Add the onions and stir-fry for about 2 minutes, until softened. Add the mushrooms and cook for 2 minutes until tender and moisture has been removed.
  • Add cabbage and carrots and cook 2 minutes, until just tender. Add tofu and gently stir-fry for 1 minute.
  • Turn off heat and add green onions, black pepper, sesame oil, and soy sauce. Stir to combine, taste and season with more salt and pepper as needed. Transfer to a bowl and allow to cool.


  • If you purchased square wonton wrappers, use a 3 ½-inch round cutter to cut out a circle shape in the wrapper. Repeat with remaining wrappers. Keep covered with a damp paper towel or plastic wrap to prevent them from drying out.
  • Use a brush or your fingers to moisten the edges of one side of the wrapper lightly with water. Add about 2 teaspoons of filling to the wrapper.
  • Fold the sides together a press to create a semi-circle shape, press out any air and ensure that it sticks together. Moisten the edges on both sides of the dumpling lightly with water.
  • Create about 5 to 6 pleats along the edges, folding and pressing from left to right. Repeat with remaining wrappers and filling.


  • Heat a nonstick pan over medium-high heat. Add 1 tablespoon of oil and heat. Carefully add about 10 dumplings or what can fit without overcrowding, and fry for 2 minutes until the bottoms are golden brown.
  • Reduce the heat to medium-low. Very carefully, pour in ¼ cup water into the side of the pan. The oil may splatter so do this slowly and do not hold onto the handle of the pan.
  • Immediately cover (I used a pan similar in size and covered as tightly as possible), and allow dumplings to steam until the water evaporates, about 3 minutes.
  • Remove the lid and turn up the heat to medium-high. Fry for 2 more minutes, until bottoms are brown and crisp.
  • Work in batches, adding another tablespoon of oil and ¼ cup water for each batch.
  • Dip in your favorite flavor of Simon's Secret Sauce (Simon's Suggestion:  Combine Spicy and Truffle together).
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