Easy Vegan Dumplings Vegetable Gyoza Recipes

VEGETABLE DUMPLINGS (VEGAN GYOZA / POTSTICKERS)

Steps:

• *Note: I highly recommend watching the recipe video!

EASY VEGAN DUMPLINGS (VEGETABLE GYOZA)

Steps:

• Begin by using your hands to crumble a drained block of extra-firm tofu. As you crumble, excess water should be leaving the tofu.
• Finely mince shiitake mushrooms. (Use a food processor for faster mincing).
• Cut the napa cabbage in half, keeping the root intact. Then, thinly slice the cabbage horizontally.
• Heat a pan over medium-high heat. Add neutral oil.
• Sauté the minced ginger and garlic first, then add the minced shiitakes. Stir until the mushrooms begin to soften.
• Next, mix in the crumbled tofu.
• Turn the heat up if necessary and stir until all of the moisture is released from the tofu and it begins to brown. About 2-4 minutes.
• Stir in the soy sauce and sambal oelek, then mix in the chopped napa cabbage. Sauté until it has shrunk in size by about half.
• Lower the heat and mix in the sugar and MSG (optional).
• Turn off the heat and let it cool.
• To form the dumplings, place one dumpling wrapper in your non-dominant hand.
• Scoop about 1 teaspoon or tablespoon or so into the center of the wrapper. Be careful not to overstuff.
• Use your fingers and a small bowl of water to lightly wet the outer edges of the wrapper.
• Fold the dumpling upwards in a half-moon shape, but do not connect the two sides yet.
• Start from one corner and fold and pleat the edge until you make it to the other side. Refer this video on How to Fold Dumplings for more detail.
• Tip: Pleating the dumpling is optional. You can also just attach the two sides however you like, it will still taste delicious!
• Heat 2 tablespoons of oil in a nonstick pan over medium heat.
• Place all of the dumplings flat-side down on the pan. Sear until crispy, about 2 minutes.
• Add 1/4 cup of water to the hot pan and immediately cover with a lid to steam the dumplings for about 3 minutes or until water is evaporated.
• Remove from the pan and serve warm with soy sauce or another dipping sauce!

VEGETABLE GYOZA

Steps:

• If you're making your own dough, tip the flour and 1 tsp salt into a bowl. Bring a kettle to the boil and measure 150ml boiling water. Slowly pour the water over the flour while mixing with a spoon to form a stiff dough. When the dough is cool enough to handle, tip onto a surface and knead for 10 mins until smooth. Wrap the dough and chill for at least 1 hr. Alternatively, you can use 25-30 shop-bought gyoza skins.
• Meanwhile, coarsely grate the cabbage, mushrooms, carrot and water chestnuts, if using, then tip into a bowl. Add the ginger, garlic and spring onions. Heat the oil in a wok, then tip in all the veg and stir-fry over a high heat for 3 mins until softened. Drizzle over the soy sauce and sake, and cook for 2-3 mins. Season to taste. Tip back into the bowl to cool completely.
• Divide the dough in two. Scatter a surface generously with cornflour and roll one ball of dough out until paper-thin. Use a 10cm cutter to cut out rounds of dough and pile them up (they won't stick because of the cornflour). Repeat with all the dough, re-rolling the trimmings until you have about 25 skins.
• To assemble, sprinkle cornflour on a tray and have a bowl of cold water ready. Hold a skin in the palm of one hand and put a teaspoon of the filling in the centre. Dip your finger in the water and wipe around the inside edge of the skin. Bring the edges of the skin together, pinching pleats along one side. Space them out on a baking tray and freeze, then tip into a bag and put back in the freezer. Will keep for three months. Can be cooked from frozen.
• Heat a drizzle of oil in a non-stick frying pan with a lid. Fry, flat-side down, for 2 mins until golden. Add 100ml water to the pan and cover. Cook over a medium heat for 3-5 mins until the water has evaporated and the gyoza is cooked through. Remove the lid and leave the gyoza to sizzle on the bottom for a minute. Mix the dipping sauce ingredients together, then serve with the gyoza.