[Meat-Free] Pan-fried Gyoza with Kiriboshi Daikon Recipe

Name: [Meat-Free] Pan-fried Gyoza with Kiriboshi Daikon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 30 grams Kiriboshi daikon (dried); 50 grams Chinese garlic chives; 50 grams Shiitake mushrooms; 30 grams Japanese leek; 1 tbsp or less Juice from the grated ginger; 1 Pepper; 100 ml Water; 50 ml Sake; 1 tbsp Oyster sauce; 1 dash Weipa; 1/4 tsp Fish sauce; 200 ml Hot water; 1 tsp Plain flour; 1 tsp Katakuriko; 1 look at the steps Sesame oil (for stir-frying the filling ingredients and pan-frying gyoza); 1 Vegetable oil; 20 Gyoza dumpling skins

Servings: persons

30 grams Kiriboshi daikon (dried)
50 grams Chinese garlic chives
50 grams Shiitake mushrooms
30 grams Japanese leek
1 tbsp or less Juice from the grated ginger
1 Pepper
100 ml Water
50 ml Sake
1 tbsp Oyster sauce
1 dash Weipa
1/4 tsp Fish sauce
200 ml Hot water
1 tsp Plain flour
1 tsp Katakuriko
1 look at the steps Sesame oil (for stir-frying the filling ingredients and pan-frying gyoza)
1 Vegetable oil
20 Gyoza dumpling skins

1
Soak the kiriboshi daikon in water for 5 minutes to rehydrate.
2
Cut the kiriboshi daikon into 5-mm pieces.
3
Cut the shiitake mushrooms into 5-mm-dices.
4
Chop the Japanese leek into slightly smaller dices.
5
Grate the ginger and keep only the juice.
6
Heat 2 tablespoons of sesame oil in a frying pan and add the kiriboshi daikon and shiitake mushrooms and fry for 2 to 3 minutes.
7
Add the seasonings and fry until the excess moisture has evaporated.
8
After the moisture has evaporated, (do not allow the mixture to get too dry) add the ginger juice, Japanese leek and Chinese garlic chives.
9
Season with pepper and stir gently.
10
Turn off the heat.
11
Leave to cool.
12
After cooling, wrap the gyoza dumpling skins around the filling.
13
The filling will reduce in size when it is cooked, so use much more filling than for a normal gyoza.
14
Otherwise the end product will be too flat.
15
Prepare the water mixture used to finish pan-frying the gyoza.
16
Dissolve the plain flour and katakuriko with a tiny amount of water (not listed) to make a paste.
17
Stir in the hot water to the paste.
18
Heat the frying pan really well first and add the vegetable oil.
19
Swirl the frying pan and allow the oil to completely coat the frying pan.
20
Arrange the gyoza and fry over a medium heat.
21
After the bottom of the gyoza has browned, add the prepared water mixture (I use 100 ml or less of the water mixture at a time).
22
Cover with a lid and cook until all the water has evaporated.
23
Uncover the lid and pour in the sesame oil.
24
Fry further until the bottom of the gyoza is very crispy.
25
After that, transfer the gyoza onto a serving plate and serve immediately.

479

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 30 grams Kiriboshi daikon (dried), 50 grams Chinese garlic chives, 50 grams Shiitake mushrooms, 30 grams Japanese leek, and more.

Yes, [Meat-Free] Pan-fried Gyoza with Kiriboshi Daikon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

[Meat-Free] Pan-fried Gyoza with Kiriboshi Daikon

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