Create delicious plant based gyozas at home with this simpler-than-you-think vegan gyoza recipe. Bringing together Japanese inspired flavours with mushroom powder and seaweed salad, these bite size treats are packed with mushrooms, ginger, garlic, sesame seeds, red chillies and fresh coriander.
Equipment
- Rolling pin
- Frying pan
Ingredients
- 250g plain flour
- 100-125ml water
- 6 closed cup mushrooms, finely chopped
- 1 garlic clove, crushed
- 1 tsp ginger paste or small knob of fresh ginger, finely chopped
- 2 spring onions, plus extra for garnish
- 1 red chilli, chop half finely and slice the rest for garnish
Method
- To make your dumpling pastry, start with the flour in a bowl and gradually add water whilst stirring
- When the mixture forms into a ball with a coarse texture is it ready to rest. If the dough is too sticky, add more flour. Cover the bowl and set aside for 10 minutes at room temperature.
- After 10 minutes, knead the dough for a few minutes. Cover again and leave to rest for another 30 minutes. While it's resting, begin making the filling
- Finely chop the mushroom, garlic clove, dried seaweed, ginger, spring onions and chilli in a food processor or with a knife and add the maitake mushroom powder to the mix.
- When the gyoza pastry has a silky and soft texture with a slight shine it's ready to use
- Roll out the pastry on a floured surface and cut out circles
- Add a small teaspoon of the filling to the centre of the pastry making sure not to overfill and wet the edges of your pastry circle
- To create the classic gyoza shape, pinch the middle, fold in the lower two edges and then flatten down the top two holes
- In a hot pan, add your chosen oil and fry the gyozas for around 5 minutes until they are cooked and golden
- Serve with chillies, spring onions and sesame seeds with soy sauce for dipping
Print
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