Thai Vegetable Gyoza Air Fryer Recipe

Cabbage: Finely chopped to add crunch and freshness to the filling.

Carrot: Grated to provide a subtle sweetness and vibrant color.

Mushrooms: Finely chopped to add a savory, umami flavor.

Garlic: Minced to infuse the filling with aromatic depth.

Soy sauce: Adds a salty, umami-rich seasoning to the mixture.

Sesame oil: Provides a nutty, aromatic flavor that enhances the overall taste.

Gyoza wrappers: Thin dough wrappers used to encase the vegetable filling.

When sealing the gyoza wrappers, ensure you press firmly along the edges to avoid any filling leakage during cooking. If the edges are not sticking well, use a bit more water to help seal them properly. Additionally, to achieve a perfectly crispy texture, avoid overcrowding the air fryer basket; this allows hot air to circulate evenly around each gyoza.

• finely chopped cabbage - Substitute with finely chopped bok choy: Bok choy has a similar texture and mild flavor, making it a great alternative in gyoza.

• grated carrot - Substitute with grated zucchini: Zucchini provides a similar moisture content and mild sweetness, which complements the other vegetables well.

• finely chopped mushrooms - Substitute with finely chopped tofu: Tofu offers a similar texture and absorbs flavors well, making it a good substitute for mushrooms.

• minced garlic - Substitute with minced shallots: Shallots provide a milder, slightly sweet flavor that can replace garlic in many recipes.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar umami flavor.

• sesame oil - Substitute with olive oil: Olive oil can be used in place of sesame oil, though it will lack the nutty flavor. Adding a small amount of toasted sesame seeds can help mimic the taste.

• gyoza wrappers - Substitute with wonton wrappers: Wonton wrappers are similar in texture and can be used as a substitute for gyoza wrappers in most recipes.

• Allow the gyoza to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled gyoza in an airtight container, separating layers with parchment paper to prevent sticking.
• Store the container in the refrigerator for up to 3 days. Reheat in the air fryer at 375°F (190°C) for 3-5 minutes to regain crispiness.
• For longer storage, arrange the cooled gyoza on a baking sheet in a single layer and freeze until solid, about 1-2 hours.
• Transfer the frozen gyoza to a freezer-safe bag or container, removing as much air as possible to prevent freezer burn.
• Label the container with the date and store in the freezer for up to 2 months.
• When ready to cook, no need to thaw. Place the frozen gyoza directly in the air fryer and cook at 375°F (190°C) for 10-12 minutes, or until golden brown and crispy.

• Preheat your oven to 350°F (175°C). Place the gyoza on a baking sheet lined with parchment paper. Bake for 10-12 minutes or until they are heated through and the edges are crispy.
• Use a skillet to reheat. Add a small amount of sesame oil to the pan and heat over medium heat. Place the gyoza in the skillet and cook for 2-3 minutes on each side until they are warmed through and the bottoms are crispy.
• For a quick and easy method, use the microwave. Place the gyoza on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 1-2 minutes, checking halfway through to ensure they are evenly heated.
• If you have an air fryer, preheat it to 350°F (175°C). Place the gyoza in the air fryer basket in a single layer and cook for 3-5 minutes until they are hot and crispy.
• Steam the gyoza for a softer texture. Place them in a steamer basket over boiling water and steam for 5-7 minutes or until they are heated through.

• Mixing bowl: A large bowl used to combine the cabbage, carrot, mushrooms, garlic, soy sauce, and sesame oil.

• Grater: A tool used to grate the carrot into fine pieces.

• Knife: Used to finely chop the cabbage and mushrooms.

• Cutting board: A surface to safely chop the vegetables.

• Garlic press: A tool to mince the garlic cloves.

• Spoon: Used to place a small spoonful of the vegetable mixture onto each gyoza wrapper.

• Small bowl: Used to hold water for sealing the edges of the gyoza wrappers.

• Air fryer: The appliance used to cook the gyoza until golden brown and crispy.

• Air fryer basket: The basket where the gyoza are placed in a single layer for cooking.

• Tongs: Used to carefully place and remove the gyoza from the air fryer basket.

Prepare the filling in advance: Chop and mix the cabbage, carrot, and mushrooms the night before to save time on the day of cooking.

Use a food processor: Quickly chop vegetables like cabbage and carrot using a food processor instead of doing it manually.

Batch assembly: Lay out multiple gyoza wrappers and fill them all at once to speed up the assembly process.

Preheat the air fryer: Start preheating the air fryer while you are assembling the gyoza to save time.

Freeze extras: Make a double batch and freeze half for a quick meal later.