Vegan Gyoza | Recipe

For the Dumpling Wrappers;

• 2 1/2 Cups / 300g - Plain Flour

• Pinch of Salt

• 2/3 Cup / 160ml - Hot Water

• Cornstarch For Dusting

For the Filling; Feel free to add different veggies if you want!

• 2 Cloves Garlic Minced

• 1 Large Onion Shredded

• 1 Carrot Shredded

• 200g diced mushrooms

• 60g of Leek diced

• 200g cabbage shredded

• 2 tbsp Soy Sauce

• 2 Tbsp Sesame Oil

• 1 Tbsp Rice Vinegar

• Salt and Pepper to taste

Making the dough;

• Mix Flour + Salt

• Add Water + Combine

• Transfer to working surface and knead 3 mins until smooth + soft

• Form ball and wrap in cling film - put in fridge for 30 min

• Take out and divide in half, dust with cornstarch and roll until about 2mm thick

• Cut out circles about 8cm wide

• Dust wrappers with cornstarch and stack so they don't stick

Making Vegetable Filling;

• Finely chop all veggies and heat oil in a large pan

• Fry mushroom, onions and carrots for 2 minutes until lightly browned

• Add the leek and cabbage and cook for another 5-7 minutes

• Add a little water if needed

• Lastly add the garlic, and seasonings (Rice vinegar, sesame oil + soy sauce) and cook for another 2-3 minutes

• Set aside to cool

Fold Gyoza

• See video for visual

• Take a spoonful of filling, put in the centre of dumpling wrapper

• Use water around edges to stick and fold the gyoza

To Cook Gyoza; Heat oil, fry all sides, add 1/4 cup water and steam for 7-8 min or until all water is evaporated 

Garnish with sliced spring onions and serve with soy sauce!