Vegetable Gyoza

Name: Vegetable Gyoza
Prep time: 2 h
Cook time: 40 min
Total time: 2 h 40 min
Cuisine: Asian, Chinese
Ingredients: 150g plain flour; 100g bread flour; 150ml boiling water; cornflour for dusting; 150g savoy cabbage finely shredded; 100g tinned water chestnuts, chopped; 60g carrot peeled and finely chopped; 1 piece of celery finely chopped; 200g chestnut mushrooms finely chopped; 20g fresh ginger, peeled and finely chopped; 3 cloves garlic finely chopped; 3 spring onions finely chopped; 2 tablespoons sesame seed oil; 1 tablespoon soy sauce; 1 tablespoon rice wine; 150 ml of cold water; 100ml rice vinegar; 100ml soy sauce; 1/2 teaspoon crushed chilli flakes; 1 clove of garlic finely chopped; 1/2 teaspoon fresh ginger, peeled and finely chopped; 1 spring onion finely chopped; 1 teaspoon sesame oil

13 steps

Prep:2hCook:40min

A vegetable gyoza that can be frozen before cooking.

Updated at: Thu, 17 Aug 2023 04:42:30 GMT

Ingredients

30 servings

Instructions

'Skin' dough

Step 1

Add the flours to a bowl and slowly stir in the boiling water. This should form a thick dough. When cool enough to knead, knead until smooth for about 10 minutes. The dough should not be sticky.

Step 2

Allow the dough to cool, and then wrap in clingfilm and place in the fridge for at least 30 minutes.

Step 3

Divide into 2 halves and on a surface liberally dusted with cornflour roll out with a rolling pin until it is paper thin.

Step 4

Using a 8cm or 9cm circular cutter, cut out the skins. As they have been dusted with cornflour they can be stacked as will not stick.

Cooking the filling

Step 5

In a wok add half of the oil and heat up. Add the cabbage, mushroom, carrots, celery, water chestnuts, ginger, garlic and spring onions and stir fry on a high heat for 3-4 minutes.

Step 6

Add the soy sauce and rice wine and cook for a further 3-4 minutes. Take off the heat and allow to completely cool

Assembling the gyoza

Step 7

Take a skin and place on the palm of your hand. Place one and a half heaped teaspoons onto the centre of the skin. Make sure you leave about 0.5 cm around the edge of the skin.

Step 8

Dip a finger into the water and moisten the edge of the skin. The bring the edges of the skin together to form a semi-circular dumpling. Finish by crimping the edges.

Step 9

Place onto a baking sheet and place in a freezer for at least 30 minutes. Any extra gyoza can be moved to a container and kept in a freezer for up to 3 months.

Cooking the gyoza

Step 10

Place the other half of the oil in a frying pan (with a lid), and place the gyoza. Fry for 3-4 minutes until slightly golden. Turn over and cook on the other side for a further 3-4 minutes until this side is golden.

Step 11

Add about 75-100ml of water, and cover with a lid. After about 3-4 minutes the gyoza should start to puff up.

Step 12

Remove the lid to allow the water to evaporate off, then serve with a dipping sauce. One is suggested below.

Dipping sauce

Step 13

Mix the soy sauce, rice vinegar, chilli flakes, garlic, ginger, spring onion and oil in a bowl and allow it to infuse for at least 15 minutes. Any unused dip can be kept in the fridge for a couple of weeks.