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Vegan Gyoza

Based on 2 ratings

Lorien Cimo

Community Member

“One of the most delicious souvenirs of Asian food I have from my childhood🥰Let me know how it goes. Hope you will enjoy it as much as I did🥟💕”

Difficulty

Medium 👍
60
min.
Preparation
0
min.
Baking
15
min.
Resting

Ingredients

Servings:-4+
400 g flour
50 g flour
200 ml water
4 tbsp ginger (diced)
4 tbsp garlic (grated)
onion
carrots
8 stalks kale
300 g spinach
button mushrooms
50 ml soy sauce
20 ml sesame oil
100 ml vegetable oil (for frying)
  • Step 1/8

    Mince garlic and ginger an dice the onion (I used a red one because I didn't had any yellow one) and the carrot.

    Mince garlic and ginger an dice the onion (I used a red one because I didn't had any yellow one) and the carrot.

  • Step 2/8

    Stir fry them in some vegetable oil at medium heat.

    Stir fry them in some vegetable oil at medium heat.

  • Step 3/8

    At the same time roughly chop kale (taking out the harder part), spinach and mushrooms. When the first mix start to brown up, add this mix to the pan. Be careful: you don't want the veggies to be mushy but crunchy and tasty.

    At the same time roughly chop kale (taking out the harder part), spinach and mushrooms. When the first mix start to brown up, add this mix to the pan. Be careful: you don't want the veggies to be mushy but crunchy and tasty.

  • Step 4/8

    When the mix looks more or less like this, add the soy sauce and the sesame oil. Taste it and adjust it. Turn off the fire and transfer it in a plate to cool down for about 15 mins.

    When the mix looks more or less like this, add the soy sauce and the sesame oil. Taste it and adjust it. Turn off the fire and transfer it in a plate to cool down for about 15 mins.

  • Step 5/8

    Time for the easiest dough ever! Place the flour in your working table creating a "volcano" shape. Pour the boiling water in the middle and knot the dough until you obtain a soft mix. Divide it in about 20/30 parts. The easier way I found to do it is making a big roll and cutting it up. Shape each little part in small flat circles using a rolling pin. You want the edges to be a bit thinner than the centre(1.5/2mm).

    Time for the easiest dough ever! Place the flour in your working table creating a "volcano" shape. Pour the boiling water in the middle and knot the dough until you obtain a soft mix. Divide it in about 20/30 parts. The easier way I found to do it is making a big roll and cutting it up. Shape each little part in small flat circles using a rolling pin. You want the edges to be a bit thinner than the centre(1.5/2mm).

  • Step 6/8

    Put a Tbsp of vegetables min right in the middle of the dough circles. Wet the edges with some water and close it in your favourite way, making sure to don't perch the dough.

    Put a Tbsp of vegetables min right in the middle of the dough circles. Wet the edges with some water and close it in your favourite way, making sure to don't perch the dough.

  • Step 7/8

    Once they are all ready, boil them and set them apart in a plate covered in vegetable oil (to avoid them to stick).

    Once they are all ready, boil them and set them apart in a plate covered in vegetable oil (to avoid them to stick).

  • Step 8/8

    Crisp them up in a no stick pan with some vegetable oil until they became crunchy and delicious. Drizzle them with some sesame oil and serve them as you like. I like to dip them is sweet or normal soy or in a rice vinegar and chilli one. ENJOY!!!

    Crisp them up in a no stick pan with some vegetable oil until they became crunchy and delicious. Drizzle them with some sesame oil and serve them as you like. I like to dip them is sweet or normal soy or in a rice vinegar and chilli one. ENJOY!!!

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