Beetroot Gyoza
Pan-fried Japanese dumplings filled with a sweet beetroot and crunchy vegetable mixture. A perfect appetizer for any Japanese meal.
Ingredients
- ●2 medium Beetroot
- ●1 cup mixed crunchy vegetables (carrots, zucchini, bell peppers) Crunchy
- ●1 cup mixed salad greens Salad
- ●20-24 wrappers Japanese dumpling wrappers
Instructions
- 1
1. In a pan, heat 1 tablespoon of oil over medium heat.
- 2
2. Add the mixed crunchy vegetables and cook for 5 minutes, or until they start to soften.
- 3
3. Add the beetroot to the pan and cook for an additional 5 minutes, or until the mixture is tender.
- 4
4. Stir in the mixed salad greens and cook until wilted.
- 5
5. Lay a dumpling wrapper on a flat surface and place a tablespoon of the beetroot mixture in the center.
- 6
6. Dip your finger in a small amount of water and run it along the edges of the wrapper.
- 7
7. Fold the wrapper into a triangle by bringing the two opposite corners together to form a point.
- 8
8. Press the edges together to seal the dumpling.
- 9
9. Repeat with the remaining ingredients to form all the dumplings.
- 10
10. In a large skillet or wok, heat a couple of tablespoons of oil over medium-high heat.
- 11
11. When the oil is hot, add a few dumplings to the pan (do not overcrowd).
- 12
12. Cook the dumplings for 2-3 minutes on each side, or until they are golden brown and crispy.