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  3. Vegan Gyoza Dumplings

Vegan Gyoza Dumplings

Ȑ
Difficulty
Medium
ȑ
Time
45 min
&
Author
lorem ipsum

Ingredients

Servings: 4
Makes:

280 grams plain flour
150 grams boiling water
1 tsp. salt


3  soy sauce
150 grams rice wine vinegar
2 tsp. chilli oil


50 grams carrot
10 grams ginger
300 grams cashew nuts
140 grams chestnut mushrooms
4  spring onions
2  soy sauce
0.5 tsp. ground black pepper


2  vegetable oil


5  water


Instructions

STEP 1/7

Peel and trim the carrot.

Peel the ginger.

Trim and quarter the mushroom.

Trim and coarsely chop the spring onions.

STEP 2/7

Fit the Dough tool to the food processor bowl.

STEP 3/7

Add the first 2 of Ingredients 1 (flour, salt) into the food processor bowl.

Attach the lid and ensure it is locked into place.

Turn the speed to 3.

While the machine if running add the rest of Ingredients 1 (water) carefully.

Mix until the dough comes together.

Place the dough on to a worksurface and quickly knead.

Wrap in plastic wrap.

Chill for 30 minutes.

STEP 4/7

Add Ingredients 2 (soy, vinegar, oil) into a small bowl.

Mix until combined.

Set aside.

STEP 5/7

Clean the food processor bowl and fit the Coarse grating disc.

Grate the first 2 of Ingredients 3 (carrot, ginger) into the food processor.

Remove the disc and fit the Knife blade.

Put the carrot and ginger back into the food processor bowl.

Add the rest of Ingredients 3 (nuts, mushrooms, onions, soy, pepper) into food processor.

Pulse until everything is chopped and combined.

Set aside.

Place the dough on a lightly floured surface.

Roll out the dough to 3 mm thick.

Cut out rounds with a 9 cm cutter.

Spoon a heaped teaspoon into the middle of a circle of pastry.

Slighty wet the edge of the circle.

Start to pleat the edge of the dough.

Once you have reached halfway around the circle press the non-pleated half to the pleated half.

Once formed the gyoza should stand by itself with the pleated upwards.

Repeat until all the dough or filling is used.

STEP 6/7

Add Ingredients 4 (oil) into the frying pan.

Heat over a medium heat.

Add the gyoza to the pan, flat side down.

Fry for 2 minutes or until the bottoms have browned.

STEP 7/7

Add Ingredients 5 (water) to the frying pan and fit the lid.

Turn down the heat slightly.

Steam for around 5 minutes.

Serve with the dipping sauce.

  1. Back to homepage
  2. Recipes
  3. Vegan Gyoza Dumplings

Vegan Gyoza Dumplings

Ȑ
Difficulty
Medium
ȑ
Time
45 min
&
Author
lorem ipsum
Servings:4
Makes:

Ingredients


280 grams plain flour
150 grams boiling water
1 tsp. salt


3  soy sauce
150 grams rice wine vinegar
2 tsp. chilli oil


50 grams carrot
10 grams ginger
300 grams cashew nuts
140 grams chestnut mushrooms
4  spring onions
2  soy sauce
0.5 tsp. ground black pepper


2  vegetable oil


5  water

Instructions

STEP 1/7

Peel and trim the carrot.

Peel the ginger.

Trim and quarter the mushroom.

Trim and coarsely chop the spring onions.

STEP 2/7

Fit the Dough tool to the food processor bowl.

STEP 3/7

Add the first 2 of Ingredients 1 (flour, salt) into the food processor bowl.

Attach the lid and ensure it is locked into place.

Turn the speed to 3.

While the machine if running add the rest of Ingredients 1 (water) carefully.

Mix until the dough comes together.

Place the dough on to a worksurface and quickly knead.

Wrap in plastic wrap.

Chill for 30 minutes.

STEP 4/7

Add Ingredients 2 (soy, vinegar, oil) into a small bowl.

Mix until combined.

Set aside.

STEP 5/7

Clean the food processor bowl and fit the Coarse grating disc.

Grate the first 2 of Ingredients 3 (carrot, ginger) into the food processor.

Remove the disc and fit the Knife blade.

Put the carrot and ginger back into the food processor bowl.

Add the rest of Ingredients 3 (nuts, mushrooms, onions, soy, pepper) into food processor.

Pulse until everything is chopped and combined.

Set aside.

Place the dough on a lightly floured surface.

Roll out the dough to 3 mm thick.

Cut out rounds with a 9 cm cutter.

Spoon a heaped teaspoon into the middle of a circle of pastry.

Slighty wet the edge of the circle.

Start to pleat the edge of the dough.

Once you have reached halfway around the circle press the non-pleated half to the pleated half.

Once formed the gyoza should stand by itself with the pleated upwards.

Repeat until all the dough or filling is used.

STEP 6/7

Add Ingredients 4 (oil) into the frying pan.

Heat over a medium heat.

Add the gyoza to the pan, flat side down.

Fry for 2 minutes or until the bottoms have browned.

STEP 7/7

Add Ingredients 5 (water) to the frying pan and fit the lid.

Turn down the heat slightly.

Steam for around 5 minutes.

Serve with the dipping sauce.

Notes