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Vegan Gyoza

July 21, 2017

 

Makes around 25 –30  Gyoza 

 

Ingredients

(Gyoza Wrappers)

220g Flour

1 tablespoon Corn starch

A pinch of Salt

160ml Hot water

(Filling)

200g Tinned Lentils (after Drained) 

2 teaspoons Carwari Red Miso

1 teaspoon Carwari Extra Virgin Sesame Oil for cooking lentils

200g Cabbage – chopped finely

1/2 teaspoon Salt

4 to 5 Dried Shiitake Mushrooms – Soak in water and drained, then chopped finely

20g Green Onions – chopped finely

8g Garlic – minced

10g Ginger – minced

10g Coriander – chopped finely

1 teaspoon Carwari Tamari Soy Sauce

1 teaspoon Carwari Toasted Sesame Oil

1 to 2 tablespoon Corn starch – adjust the amount depending on the texture of the filling

Black Pepper 

(Pan frying the Gyoza per batch – 1 batch is 8-10 Gyoza) 

1 teaspoon Carwari Extra Virgin Sesame Oil

1 cup water

(Sauce)

2 tablespoons Carwari Tamari Soy Sauce

2 tablespoons Carwari Rice Vinegar

2 teaspoons Carwari Toasted Sesame Oil

1 teaspoon Carwari Agave Nectar

1 teaspoon Carwari Japanese Spicy Seasoning

 

Method

-Make the Gyoza wrappers 

1. Sift the flour into a bowl. 

2. Add salt and corn starch and pour the hot water little by little. 

3. Stir with a folk and then use your hands to make the dough. 

4. Cover the bowl with plastic film and rest it for around 30 minutes. 

5. Divide the dough into 30 to 32 dough balls. Flour a work surface and flatten each ball. 

6. Roll out the dough  into around 8cm round shape using a rolling pin. 

Alternatively, you can simply use cookie cutter/cooking ring to  cut into round shapes. 

-Make the filling

7. Add Extra Virgin Sesame Oil to a heated pan and cook the drained lentils with Red Miso. 

8. Pour a tablespoon of the soaking water from the dried mushroom and cook over a low heat until the moisture has evaporated.

9. Sprinkle salt over the chopped cabbage. Mix it and squeeze out excess water of the cabbage. 

10. Combine the cooked lentils, the drained cabbage and all the other filling ingredients except corn starch into a bowl. 

11. Add corn starch little by little until desired texture. 

-Wrap the filling with Gyoza wrappers

12. Place about 1 teaspoons of filling into the centre of the wrapper. 

13. Wet the outer rim of the wrapper, then fold the wrapper in half and seal. Press the edges together to seal tightly.

-Make the Sauce. 

14. Mix all the sauce ingredients together.  

-Cook the Gyoza

15. Heat a non-stick frying pan and add Extra Virgin Sesame Oil. Put 8 to 10 Gyoza and heat over medium heat until the bottoms are nicely golden, then add a cup of water and cover with a lid. Cook until the water has  evaporated. 

16. Serve the Gyoza with the sauce. You can also add Japanese spicy seasoning into the sauce. 

 

*If you are not on a Vegan diet, you can replace lentils with  pork mince or prawn mince. 

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