Vegetable Gyoza

Name: Vegetable Gyoza
Ingredients: 280 g plain flour; 190 g water, hot; 1 tsp salt; 50 g cabbage; 50 g carrot, quartered; 40 g oyster mushroom; 30 g chestnut mushrooms; 60 g shiitake mushrooms; 30 g water chestnuts; 20 g cashew nuts; 4 spring onions; 1 garlic clove; 5 g fresh ginger, peeled, sliced; ½ red chilli, seeds removed, halved; 5 g fresh coriander; 1 Tbsp oyster sauce; 3 tsp soy sauce; 1 tsp sesame oil; 0.5 tsp white pepper; water, as needed; 1 Tbsp vegetable oil

These Japanese dumplings are filled with a mixture of vegetables with cashews and water chestnuts for added texture and are packed full of aromatic flavours.

Difficulty

Low

Time

40 min

Author

Kenwood

This recipe is prepared with:

The next generation of our Chef that cooks. Packed with useful features like high temperature cooking, 60 pre-programmed recipes, weighing and an in-bowl light for improved visibilty.

Products

Cooking Chef Stand Mixer KCL96.004DG

Attachments

Stainless Steel Dough Tool XL KAT72.000SS

Food Processor Attachment KAH65.000PL

Ingredients

Servings

For the wrapper

280 g plain flour
190 g water, hot
1 tsp salt

For the filling

50 g cabbage
50 g carrot, quartered
40 g oyster mushroom
30 g chestnut mushrooms
60 g shiitake mushrooms
30 g water chestnuts
20 g cashew nuts
4 spring onions
1 garlic clove
5 g fresh ginger, peeled, sliced
½ red chilli, seeds removed, halved
5 g fresh coriander
1 Tbsp oyster sauce
3 tsp soy sauce
1 tsp sesame oil
0.5 tsp white pepper
water, as needed
1 Tbsp vegetable oil

Utensils

2 Bowls (medium), Frying pan, KCL96.004DG, Stainless Steel Dough Tool, Multipro Food Processor Attachment, Coarse Grating Disc, Knife Blade

Instructions

Step 1

Making the wrappers

Fit the Dough Tool.

Add water, flour and salt into the appliance bowl.

Knead for 1 minute on speed Min until combined.

Knead for 2 minutes on speed 1 until a dough has formed.

Wrap the dough in plastic wrap and set aside.

Step 2

Making the filling

Select the Slicing / Grating (Firm Ingredients) preset.

Fit the Coarse Grating Disc to the Food Processor attachment.

Prepare the carrot and cabbage for the attachment.

Grate in batches, if necessary.

Transfer the grated vegetables into a clean bowl.

Step 3

Select the Chop Vegetables preset.

Remove the disc and fit the blade to the Food Processor attachment.

Add oyster, chestnut and shiitake mushrooms into the attachment.

Chop the vegetables.

Transfer the minced mushrooms into the bowl with grated vegetables.

Step 4

Add water chestnuts, cashews, spring onions, garlic, ginger, chilli and coriander into attachment.

Repeat the preset and chop the vegetables.

Transfer the mixture into the bowl with mushrooms and vegetables.

Add oyster sauce, soy sauce, sesame oil and white pepper into the bowl and stir to combine.

Step 5

Line a baking tray with parchment paper.

Transfer the dough to a lightly floured work surface.

Roll out using a rolling pin as thin as possible, adding more flour to prevent sticking.

Cut out circles using an 8 cm round cutter.

Add water into a clean bowl.

Spoon 1 tsp of the vegetable mixture into the centre of each of the gyoza wrappers.

Dip your fingers into the bowl of water and moisten the edge of half of the wrapper.

Fold wrapper over and pinch four pleats to seal the dumpling.

Transfer the gyoza onto the baking tray.

Repeat the actions with the remaining filling and gyoza wrappers.

Step 6

Add oil into a frying pan.

Heat on a medium-high heat until hot.

Working in batches, add dumplings into the pan.

Fry on a medium-high heat until the bases turn golden brown and crisp.

Add a little water and quickly cover the pan with lid.

Steam on a medium-high heat until soft – 3-5 minutes.

Serve.