Homemade gyoza is a true delight! These delicious, small dumplings filled with a diverse mixture of vegetables and spices are not only incredibly tasty but also easy to make. This plant-based version of the popular Asian snack (often filled with meat) is a fantastic snack for in-between meals or as a starter in a menu. In this article, we at "food for flexitarians" show you how to easily prepare vegan gyoza at home.
Ingredients Gyoza
Ingredients for Gyoza Filling
| Ingredients for Gyoza Dough
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Preparation of Gyoza Filling
Start by peeling and finely chopping the onions, ginger, and garlic.
Wash the Napa cabbage and cut it into fine strips. Then roughly chop or thinly slice the shiitake and enoki mushrooms. Wash, peel, and dice the carrot (or grate it using a box grater).
Finely chop the cilantro (or mint) and grate the zest from one lime.
In a large pan, heat some sesame oil over medium heat. Add the chopped ginger, onions, and garlic to the pan and sauté until fragrant and lightly browned.
Now, add the diced carrots and Napa cabbage to the pan and sauté for a few minutes until they soften slightly. Add the chopped shiitake and enoki mushrooms to the pan and cook them with the other ingredients until they become soft and lightly browned.
Reduce the heat and add the chopped cilantro (or mint) and lime zest to the pan. Stir everything well.
Season the filling to taste with soy sauce and Sriracha sauce. Be cautious with Sriracha as it can be very spicy. Add more if desired to achieve the desired level of spiciness.
Once the filling is well-seasoned and all ingredients are thoroughly mixed, remove it from the heat and let it cool.
Preparation of Gyoza Dough
In a large bowl, combine the all-purpose flour, cornstarch, and salt. Mix everything with a spoon.
Slowly add the warm water while gently mixing the dough with a spoon or your hands. Knead the dough on a clean, floured surface for about 10-15 minutes until it becomes smooth, elastic, and no longer sticky. You can use extra flour to prevent sticking.
Shape the dough into a ball, place it back in the bowl, and cover it with a damp kitchen towel or plastic wrap.
Let the dough rest for at least 30 minutes to relax.
After the dough has rested, roll it out thinly on a lightly floured surface. You want to create thin, round dough wrappers for the gyoza, about 8-10 cm in diameter (you can use a round cutter or a glass to cut out the dough wrappers). Press the cutter into the dough to cut out round wrappers.
Repeat this process until you have enough gyoza wrappers for your filling. You can stack the wrappers, placing a bit of flour or parchment paper between each layer to prevent sticking.
Tip: You can also freeze the gyoza wrappers for later use. If you don't have time to make the wrappers yourself, you can find them at an Asian supermarket.
Assembly and Cooking of Gyoza
Now, you can fill and shape the gyoza with your prepared filling. In a pan, heat some sesame oil over medium-high heat. Once hot, add the gyoza from one side and fry until they turn golden brown.
Once they are golden brown, add some water to the pan and cover it with a lid. Steam the gyoza for about 3 minutes.
Resumé
This plant-based version of the popular dumplings is not only delicious but also healthy and easily customizable. Overall, vegan gyoza is a great option for flexitarians and anyone looking to enjoy delicious plant-based snacks or appetizers. With a little practice, you can create your own gyoza and tailor them to your taste. Give this recipe a try and discover the joy of making and enjoying vegan gyoza at home!
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