Gyoza with Sweet Potato Filling on Red Cabbage Salad

5 from 8 votes
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dinner
Cuisine European
Servings 4 people


For the gyoza dip

  • 4 tbsp Soy sauce
  • 2 tbsp Maple syrup
  • 2 tbsp White balsamic vinegar
  • 2 tbsp Sesame oil

For the salad dressing

  • 5 tbsp Sesame oil
  • 2 tbsp Olive oil
  • 2 centimeter Ginger
  • 1 Clove of garlic
  • 1 Lime
  • 1 bunch Coriander
  • 0,5 tsp Salt

For the gyoza filling

  • 500 g Sweet potatoes
  • 3 tsp Soy sauce
  • 1 bunch Spring onions
  • 2 Garlic cloves

For the salad

  • 0,25 head Red cabbage
  • 300 g Edamame beans or kidney beans
  • 2 Carrots
  • 0,5 pole Radish
  • 100 g Baby spinach


Gyoza dip

  • In a small bowl, mix the soy sauce, maple syrup, vinegar and sesame oil. Finished.

Salad sauce

  • In a blender or a bowl suitable for the hand blender, add the sesame and olive oil, the juice of a lime, salt and coriander. Peel the garlic, chop it roughly and add it as well. Peel and add the ginger. Mix everything until you have a lump-free liquid.

Gyoza filling

  • Peel the sweet potato (s) and grate finely with a carrot grater. Wash the lead onions and cut into thin slices. Heat some olive oil in a pan. Peel the garlic and press it into the hot oil. After about a minute add the grated sweet potatoes and roast for 2-3 minutes. Then deglaze with the soy sauce and fry for another 2-3 minutes. Then turn off the heat and add the spring onions. Allow to cool slightly.

Red cabbage salad

  • Quarter the red cabbage, remove the outer leaf and finely grate the rest or cut very thinly. Peel the carrots, cut into thirds and lengthways into thin wedges. Peel the radish and cut into thin wedges similar to the carrots. Put the red cabbage, radish and carrots together with the beans and spinach in a large bowl and pour the dressing over it.

Fill and steam gyoza

  • Place about a teaspoon of the sweet potato filling on each of the gyoza dough pieces. Moisten the edge all around with a little water. Then fold the lower half upwards. Carefully press the edge a little, so that a bulbous semicircle is created. Depending on how generously you fill your dumplings, you should receive 15-20 gyoza. Now fry 4-5 dumplings in a pan with olive oil until both sides are nicely browned. Then add 5-6 tablespoons of water, cover with a lid and let steam for about 7 minutes. Do the same with the rest of the dumplings. Good Appetite!
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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