Spicing things up today with these cabbage & mushroom gyoza (or “Japanese dumplings”). Flavor-packed little bites of dough with a sauteed cabbage filling, seared until golden and then steamed until soft, and served with a zesty orange sesame dipping sauce.
I’m really excited to bring you another recipe using one of Spice Tribe’s unique spice blends. I’ve been cooking with them for months now and have been incredibly inspired by their adventurous flavor combinations (see these moraccan meatballs and these roasted potatoes). Each blend represents a different cuisine, and I’ve loved getting creative with new flavors and ideas for my recipes.
This time we’re using “Kissed by Binchotan” – a Japanese chile blend full of togarashi chile, sesame seed, tangerine peel, ginger, and roasted garlic – for these cabbage & mushroom gyoza!
what’s in the cabbage & mushroom gyoza…
The spice blend itself is FULL of bold, exciting, authentic Japanese flavor…with a good amount of spice, too. I use just a teaspoon for my cabbage & mushroom filling, which is a simple mixture of caramelized shallots, cabbage, dried shiitake mushrooms, soy sauce, rice vinegar, and orange zest.
This filling gets packed into gyoza dumpling wrappers (you can make them homemade like I did or use store-bought). The wrappers are folded into a cute little dumpling and then seared in a hot skillet until golden and crisp. A little water is added and the skillet is covered so that the dumplings can steam to finish cooking. This method creates the perfect texture of crispy and soft.
I serve the gyoza really simple with a sprinkling of sesame seeds and a flavorful dipping sauce on the side. It’s made with soy sauce, orange juice & zest, honey, rice vinegar, and sesame oil. The sauce gives the dumplings a sweet and tangy finish.
Stand mixer for dough (or buy already made from your asian grocer)
saute pan to make filling
sauce pan to make dipping sauce
Flat bottomed skillet with lid for cooking the Gyoza
- GYOZA DOUGH:
- 240g (or 2 cups) all-purpose flour
- 2/3 cup + 2 tbsp water
- ½ tsp kosher salt
- ORANGE SESAME DIPPING SAUCE:
- ½ cup soy sauce
- ¼ cup fresh orange juice
- 1 ½ tsp orange zest
- 2 tbsp honey
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- GYOZA FILLING:
- ¼ oz dried shiitake mushrooms
- neutral-flavored oil
- 1 large shallot, thinly sliced
- ½ lb thinly sliced cabbage
- 1 tsp Spice Tribe Japanese Chile Blend
- 1 tbsp rice vinegar
- 1 tbsp soy sauce
- ½ tsp orange zest
- toasted sesame seeds, to garnish
- GYOZA DOUGH:
- Place the flour into the bowl of a stand mixer. Combine the water and salt in a small saucepan. Bring to a boil over medium heat. Once boiling, turn off the heat. Carefully pour the water into the bowl with the flour.
- Using a dough hook, mix the dough on low speed for 2 minutes. Turn the speed up to medium and continue to mix for 8 minutes.
- Transfer the dough to the countertop and form it into a ball. Wrap the dough in plastic wrap and let sit at room temperature for 30 minutes (meanwhile, you can make the dipping sauce and cabbage filling).
- Prepare the stand mixer with a flat pasta rolling attachment.*
- Remove the plastic and cut the dough in half. Working on a lightly floured surface, press each half flat. Ensure the dough is coated with a nice dusting of flour. Turn the mixer on and pass the dough through the roller on setting 1. Continue to pass the dough through, moving the setting to 2, then 3, then 4.
- Once the dough is rolled out, use a 3” circle cutter cut the dough into circles. Form the excess dough back into a ball and repeat the rolling process. Cut more circles, separating them with a dusting of flour so they don’t stick. Continue until you essentially have no dough left.
- Repeat this process with the other half of dough.
- ORANGE SESAME DIPPING SAUCE:
- Combine the soy sauce, orange juice, orange zest, honey, and rice vinegar in a small saucepan. Bring to a boil over medium heat.
- Reduce the heat to medium-low and simmer the sauce for 10 minutes. Turn off the heat and let cool.
- Whisk in the sesame oil. Reserve the sauce until ready to serve.
- CABBAGE & MUSHROOM GYOZA:
- Place the dried mushrooms in a small bowl. Cover fully with hot water so that the mushrooms are fully submerged. Let sit 30 minutes.
- Meanwhile, heat a 12” skillet over medium heat. Add enough oil just to coat the bottom. Once the oil is hot, add the shallots. Cook for a couple of minutes until slightly caramelized.
- Stir in the cabbage. Sauté for about 8 minutes until tender and caramelized, stirring often. Stir in the Japanese spice blend and let cook another minute. Add the rice vinegar, soy sauce, and orange zest. Continue to cook for 2 more minutes. Turn off the heat and transfer the mixture to a plate (reserve the skillet). Let cool.
- Spread the wrappers out and brush cold water around the edges of each one. Mound a little of the cabbage filling into the center of each wrapper, just about a teaspoon or two. Fold each wrapper in half so that the edges of the dough meet. Take one edge and fold small sections of the dough to crimp the edges, pressing the dough into the other edge so that it sticks and forms a dumpling (see photos for reference). Repeat with all of the wrappers.
- Wipe out the skillet and place back over medium heat. Add a little bit more oil to coat the bottom. Once hot, place half of the dumplings in the hot oil with about an inch of space between them. Cook for 1 minute until the bottoms are golden and crisp.
- Carefully add ¼ cup of water to the skillet (be careful as the oil will slightly splatter). Cover the skillet with a lid and steam the dumplings for 2 minutes, or until fully cooked.
- Transfer the dumplings to a serving platter, wipe out the skillet, and repeat the process with the remaining dumplings. Garnish the dumplings with a sprinkle of sesame seeds and serve the dipping sauce on the side.
Things to remember
- *You could also use pre-made gyoza wrappers from an Asian supermarket or wonton wrappers from the store if you’d prefer instead of making the dough at home.
- *If you don’t have a pasta-rolling attachment for your stand mixer, you can roll the dough out by hand to approximately 1/16”.