Spelt gyoza with mushroom and cabbage are pan-fried dumplings with a soft, nutty wrapper and a crisp golden base. The filling stays clean and savory, built on browned mushrooms, salted cabbage, ginger and spring onion.
The wrapper is a plain hot water dough made from spelt flour, water and salt. The texture stays tender rather than chewy, and the dough rolls out without fuss.
You can fold the gyoza ahead. Keep them raw on a floured tray in the fridge for up to 24 hours, or freeze them for up to 3 months. Then fry them when you’re ready, straight from the fridge or freezer.
This batch makes 32 gyoza, enough for four people. Rolling and folding takes about 30 minutes, and the steps stay clear for a first attempt at pleating.
Why You’ll Love This Recipe
- Soft spelt wrappers with a crisp, golden base
- A vegan filling that stays savory and balanced
- Fold ahead and freeze raw for later
- Only flour, water and salt for the dough
Ingredient Notes
- white spelt flour: White spelt rolls thinner and stays tender after frying. Whole grain spelt works but makes a denser, more fragile wrapper.
- mushrooms: Chestnut mushrooms are affordable and brown well. Shiitake gives a deeper flavor, so use half and half if you like.
- green cabbage: Shred it very fine so it folds into the filling. Savoy or white cabbage can replace it at the same weight.
- soy sauce: Soy sauce contains gluten. Use a reduced-sodium version if you prefer a lighter salt level in the dip.
Crisp Pan-Fried Spelt Gyoza with Mushroom Cabbage Filling
Description
A hot water spelt dough wraps browned mushrooms, salted cabbage, ginger and garlic. The dumplings are pan-fried in two batches until the bases turn crisp.
Ingredients
For the wrappers
For the filling
For frying
For the dipping sauce
Instructions
Make the wrappers
- Mix 250 g spelt flour and 1/4 tsp salt in a 24 cm / 9-inch mixing bowl. Pour in 130 ml hot water and stir with chopsticks until shaggy. Knead on a floured surface for 5 minutes until the dough feels smooth and soft like an earlobe. Cover with the upturned bowl and rest for 30 minutes.
Make the filling while the dough rests
- Toss the shredded cabbage with 1/2 tsp salt and leave it for 15 minutes. Wrap it in a clean kitchen towel and squeeze hard until no more liquid drips out.
- Heat 1 tbsp oil in the 26 cm / 10-inch nonstick skillet over medium-high heat. Cook the chopped mushrooms for 6 to 7 minutes, stirring, until browned and dry. Add the garlic and ginger for the last 30 seconds.
- Tip the mushrooms into a bowl with the squeezed cabbage, spring onions, 1 tbsp soy sauce, sesame oil, cornflour and white pepper. Mix well and cool for 5 minutes. Wipe the skillet clean.
Roll and fold
- Roll the rested dough into a log and cut it into 32 pieces of about 12 g each. Flatten each piece and roll it to an 8 cm / 3-inch round, about 1.5 mm thick in the center and slightly thinner at the edge. Keep the center above 1 mm, because thinner spelt wrappers tear at the pleats. Cover rolled wrappers with a damp cloth.
- Place 1 heaped tsp of filling (about 10 g) in the center of a wrapper. Dampen the edge with a wet fingertip, fold in half and pinch the middle. Make 5 or 6 pleats along one side, pressing to seal. Stand each gyoza flat side down on the floured 33 x 46 cm / 13 x 18 inch tray and keep covered. Repeat with all 32.
Pan-fry in two batches
- Heat 1 tbsp oil in the 26 cm / 10-inch skillet over medium-high heat. Arrange 16 gyoza flat side down in a ring and cook for 2 to 3 minutes until the bases are golden.
- Pour in 80 ml water and cover at once. Lower the heat to medium and steam for 5 minutes until the wrappers look slightly translucent and puffed. Uncover and cook for 1 to 2 minutes more until the water has gone and the bases are crisp. Slide the gyoza onto a plate.
- Wipe the skillet and repeat the frying with the remaining 16 gyoza, 1 tbsp oil and 80 ml water. While the second batch steams, stir the soy sauce, rice vinegar, chili oil and sliced spring onion together in a small bowl. Serve within 10 minutes.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 297kcal
- % Daily Value *
- Total Fat 14g22%
- Saturated Fat 1.5g8%
- Sodium 1100mg46%
- Potassium 450mg13%
- Total Carbohydrate 52g18%
- Dietary Fiber 5g20%
- Sugars 4g
- Protein 13g26%
- Vitamin A 100 IU
- Vitamin C 12 mg
- Calcium 40 mg
- Iron 2.5 mg
- Vitamin D 20 IU
- Vitamin E 1 mg
- Vitamin K 25 mcg
- Thiamin 0.2 mg
- Riboflavin 0.2 mg
- Niacin 4 mg
- Vitamin B6 0.2 mg
- Folate 40 mcg
- Phosphorus 200 mg
- Magnesium 60 mg
- Zinc 1.8 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Rest the dough for the full 30 minutes so it rolls without springing back.
- Salt the cabbage and squeeze it dry before mixing the filling.
- Fry in two batches of 16 in a 26 cm / 10-inch skillet.
- Cook frozen gyoza without thawing, using 100 ml water and a 7 minute steam.
