Vegan Gyoza

Ingredients

Dough

• 240g white flour
• ½ tsp salt
• 1½ dl hot water

Filling

• 1 tbsp sesame oil
• 1 red onion, finely sliced
• 2 spring onions with greens, bulbs finely chopped, greens reserved
• 2 garlic cloves, finely chopped
• 1 piece ginger, finely chopped
• 60g mixed mushrooms, finely chopped
• 80g white cabbage, finely sliced
• 1 carrot, coarsely grated
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• ¼ tsp salt

Instructions

Dough

1. Mix flour and salt in a bowl.
2. Gradually add hot water while stirring.
3. Form dough into a ball and knead for about 3 minutes until smooth.
4. Cover and let rest at room temperature for about 1 hour.

Filling

1. Heat oil in a pan.
2. Sauté onion, spring onion bulbs, and garlic for about 3 minutes.
3. Add ginger and mushrooms, cook for another 5 minutes.
4. Lower heat, add cabbage, carrot, and rice vinegar, simmer for about 2 minutes.
5. Transfer filling to a bowl, mix in sesame oil, season with salt, and let cool.

Assemble & Cook Gyoza

1. Shape dough into a roll about 30cm long.
2. Cut into 20 equal pieces.
3. Roll each piece on a lightly floured surface into a circle about 9cm Ø.
4. Place 1 tsp filling onto each wrapper.
5. Moisten the edges with water and pinch closed with thumb and forefinger.
6. Heat oil in a non-stick pan.
7. Fry gyoza flat-side down for about 2 minutes.
8. Remove from pan, reduce heat, return all gyoza to the pan.
9. Add water, cover, and steam for about 5 minutes.
10. Uncover and fry for another 2 minutes until crispy.
11. Serve with dip of your choice.