Vegetarian Gyoza with Shoyu-Koji sauce

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Do you like Gyoza (Dumpling)? What about making Gyoza at home for tonight?
This is one of my best vegetarian gyoza among many trials.
This Shoyu-Koji sauce matches your gyoza very well.

Let’s make sauce first.
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Prepare Shoyu koji and lime. Lemon works as well.

Take some of Shoyu-Koji from your bottle and squeese lime.
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Then mix well. Done!
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Next!
Cut the vegetables.

Cabbage !
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Onion and carrot !
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Mushroom !
If you use dried mushroom, soak it in the water until it become soft.
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Put onion, cabbage and carrot into the pot.
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Add some Shio-Koji on top. Then steam it slowly.
This step makes vegetable very sweet.

Once it steamed, put them into the bowl.
Don’t forget the mushroom as well.
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Then add potato starch and mix well.
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If you like, you can add ginger and garlic into this.
I normally put ginger.

Now making gyoza process.
I use this skin. You can get it from any asian grocery shop.
This is Japanese one. I like the thickness.
It is thinner than Chinese one. You can use whichever you like.
I sometime make this skin from scratch, but today make it easy.

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Take one skin, and put water at the edge. (Half side)
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Put the steamed vegetable on the skin, just one spoon.
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Then wrap it.
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Once you prepared, pan fry them.
I use sesame oil.
At first, use litte bit of sesame oil.
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Place gyoza on the medium heat pan, then pour the boiling water.
Put the lid and steam it.
Once skin looks cooked, then take the lid off.
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Now pour sesame oil again, heat up the gas.
Just few min until the bottom part become crispy !!
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Enjoy when it nice and crispy.
It is amazingly sweet and tasty.
Dip in Shoyu-Koji sauce!!
I normally eat more than 10 !! Can’t stop for sure.
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