• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Bo's Kitchen

Plant based recipes made with love

  • Recipes
    • Breakfast
      • Blueberry breakfast muffins
      • Bagels
      • Granola
        • Chunky almond granola clusters
      • Pancakes
        • Chickpea pancakes
        • Cinnamon buckwheat pancakes with chocolate sauce
      • Parfait
        • Chia and beet mousse parfaits
        • Cherry chia jam parfait
        • Carrot cake breakfast parfait
        • Blueberry buckwheat parfait
        • Buckwheat parfait with acai lavender cream
      • Porridge
        • Spiced apple pie oatmeal
        • Banana and peanut butter baked oatmeal
        • Tropical bircher bowls
        • Hazelnut overnight oat cups
      • Smoothies
        • Salted caramel smoothie bowls
        • Acai Almond Breakfast Bomb
        • Kiwi mango smoothie bowls
        • Baobab sunshine smoothie bowls
        • Radiant skin smoothie bowl
        • Skin glow smoothie bowl
        • Berry beet smoothie bowl
        • Mint choc breakfast pot
        • Blueberry walnut whip with carob sauce
      • Tarts
        • Cacao buckwheat breakfast cups
      • Waffles
        • Rainbow waffles
        • Coconut waffles with raw chocolate sauce
        • Aquafaba waffles with cashew cream
    • Drinks
      • Nutella Milk
      • Cookie dough milkshake
      • Blueberry acai iced latté
      • Rose sherbet
      • Tropical golden kiwi smoothie
      • Strawberry kiwi slushie
      • Tropical turmeric smoothie
      • Kiwi vanilla power matcha smoothie
    • Mains
      • Spinach pesto pasta with almond parmesan
      • Veggie gyoza (dumplings)
      • Stuffed pumpkins
      • Sweet potato gnocchi in sage butter sauce
      • Roasted squash soup with crispy chickpeas
      • Ultimate pizza dough
      • Herby flatbreads with pink pickles
      • Golden roti,curried carrot falafel and masala corn
      • Chia and fennel green pizza
      • Beet cucumber and avo maki
      • Sweet and spicy golden chia pizza
      • Mini sunshine pizzas
      • Spicy & smoky wedges with guac
      • Smoky chickpea tortillas with tahini sauce
      • Spicy plantain with rice and peas
      • Baked kale falafel
      • Chickpea sunshine pizza
      • Easy Pho
    • Sides
      • Sausage rolls with sweet potato and caramelised onion
      • Onion Bhaji with a lime and coriander dip
      • Green Goddess dip
      • Beet houmous and golden curry dip
    • Sweets
      • Bliss balls & truffles
        • Chia bliss balls
        • Pear bliss balls
        • Chocolate marzipan truffles
      • Cakes/tarts/brownies
        • English scones with jam and whipped cream
        • Salted caramel tarts
        • Chocolate tarts (no bake)
        • Gingerbread cheesecake
        • Peanut butter chocolate tart
        • Strawberry cake
        • Raw chocolate cheesecakes
        • Strawberry tarts
        • Lemon coconut tarts
        • Cinnabon cake
        • Choc chip blondies
        • Gingerbread cupcakes
        • Pumpkin spice muffins
        • Chai latté donuts
        • Coconut caramel tarts
        • Blackberry aquafaba muffins
        • Marbled banana bread
        • No bake nut brownie
        • Berry galettes
        • Baked mini donuts
        • Cacao banana maca muffins
        • Chia jam tarts
        • Chocolate and peanut butter marble cake
        • Double chocolate and raspberry brownies
        • Matcha and blackberry curd tarts
        • Mini Mocha Cheesecakes
        • Raw kiwi cheesecakes
        • Raspberry choc chip muffins
        • Strawberry cookies and cream cheesecake
      • Cookies & bars
        • No bake ‘Twix’ bars
        • Choc chip almond butter cookies
        • Chocolate almond slice
        • Berry boost cookies
        • Clementine sesame raw cookies
        • Cranberry and pistachio energy bars
        • Lazy cookies
        • Jammie Dodgers
      • Ice cream
        • Cherry cheesecake ice cream
        • Cherry coconut nice cream
        • Lemon nice cream with berry superfood sauce
        • Caramel nice cream
        • Matcha choc chip ice cream sandwiches
        • Kiwi and lime chia popsicles
        • Strawberries and cream ice lollies
  • Contact
  • About

Veggie gyoza (dumplings)

8th January 2019 by bos.kitchen Leave a Comment

veggie gyoza

Hi friends! How is the first month of 2019 treatin’ ya? I hope you’re easing in slowly and enjoying the clean slate that the New Year brings. I’m not a huge fan of resolutions (every day is a chance to start again imo) but I do enjoy trying new things in January, especially if it involves food. As much as my body is down for kale salads and smoothies, it’s still very cold outside here and my body is craving something warm for dinner. That’s why I’m sharing my fave VEGGIE GYOZA recipe with you today. Everything is made from scratch and you probably already have all the ingredients in your cupboard! 

These little fried dumplings are a firm favourite of mine. I’m obsessed with them! Mushrooms, carrots, sprouts and cabbage feature in the filling so although they look like a treat, you’ll benefit from a whole heap of veggies if you try this recipe! The wrappers are crispy and light, just like those gyozas you eat at your fave Chinese or Japanese restaurant. If you don’t have time to make your own wrappers, feel free to use store bought, but I can’t tell you how easy it is to make your own, you gotta try it! You can make a big batch of the wrappers ahead of time and freeze for speedy dinners.

fried gyozas vegan

All the filling can be prepared in a food processor too, saving extra time for making the wrappers. I made two big plates full of these in less than 20 mins! The longest part of the process is folding the wraps, but it’s a very relaxing and satisfying experience. You can also make all sorts of shapes, so feel free to experiment. Check out this helpful video I found on YouTube for some tips on how to fold dumplings.

The recipe is super versatile, so feel free to sub for whichever veggies you have in your fridge at the minute. Mushrooms are a must though for that meaty texture and umami flava. You’ll have enough dough for at least 60 dumplings with this recipe, so feel free to half it if you don’t love gyoza as much as me. I guarantee you’ll end up eating a load straight out the pan though, I was very close to not having enough left to take pictures with while I was whipping these up!

vegan dumplings

They’re delicious on their own as a meal with some soy sauce or chilli oil and make a wonderful alternative to boring old sandwiches if you’re looking to switch up your lunch game.

I’d love to hear if you try this recipe, friends! Leave me a comment below, rate the recipe or take a snap and tag me on Instagram @bos.kitchen.

Happy January!

xoxoxo

Veggie gyoza (dumplings)
 
Save Print
Prep time
45 mins
Cook time
10 mins
Total time
55 mins
 
Author: Bo's Kitchen
Serves: 20-30 gyoza
Ingredients
Wrappers
  • 3 cups plain flour
  • 2 tbsp cornflour
  • pinch salt
  • 2 cups hot water
Filling
  • 3 tbsp vegetable oil
  • 2 tbsp soy sauce
  • 1 white onion
  • 3 garlic cloves
  • 1 chilli (optional)
  • 3 carrots
  • 1 punnet mushrooms, 400g
  • 1 cup cabbage
  • 1 cup brussel sprouts (or sub more cabbage)
Instructions
  1. Prepare wrappers by mixing flour, cornflour and salt in a medium size bowl. Slowly add in hot water until a dough forms. You may not need all of it, or a little extra, depending on your flour. Knead for 3-4 minutes until the dough is smooth and soft. Set aside to rest for 30 mins.
  2. Heat up a large frying pan to a medium heat with 1 tbsp oil. Prepare filling by adding onion, garlic, chilli and carrots to a food processor. Shred, dice or chop to very small pieces and add to the pan with the soy sauce. Lightly fry in the pan for 5-10 minutes, until soft and fragrant. Shred the mushrooms, cabbage and sprouts as before and add to the pan. Cook for a further 10 minutes over a medium heat. Empty filling into a bowl to cool down and wash up frying pan.
  3. Grab a piece of dough and roll out to 1-2mm thick. Using a cookie cutter or large glass, cut out circles for wrappers. Sprinkle a little flour on each one and store on a plate until ready to use. *Freeze at this point if you won't be using them all.
  4. Fill a small ramekin with water. Dab the edges of your wrapper with a little water. Spoon in 1 heaped tsp of filling per wrapper and carefully fold as desired to seal.
  5. Heat frying pan with remaining oil and fry gyozas for 4-5 minutes, until brown at the edges. Serve immediately with chilli oil or soy sauce.
3.5.3226

 

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)

Related

Filed Under: Mains Tagged With: dumplings, gyoza, pot sticker, vegan, veggie

Previous Post: « Calming herbal tea & my top 3 tips for a good nights sleep
Next Post: Spinach pesto pasta with almond parmesan »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Rate this recipe:  

Primary Sidebar

About me

Hello and welcome to my blog! I'm a vegan recipe developer from the UK with a passion for healthy, delicious food. Read More…

Blueberry chia pudding 🫐🥄a little glow up in Blueberry chia pudding 🫐🥄a little glow up in a jar 💁🏼‍♀️✨Protein packed, bursting with antioxidants and fibre and takes less than a minute to make. Chia seeds are 23% protein, loaded with omega-3 and curb cravings, they’re my go to for busy days 🏃🏼‍♀️ Blending chia makes the texture much creamier and adding blueberries, dates and vanilla gives it extra sweetness. Happy Tuesday! 💜 xoxo
.
.
Blueberry chia pudding (serves 2)
.
1/2 cup chia seeds
1 cup fresh or frozen blueberries
4 pitted dates
2-3 tbsp maple/agave syrup 
1 tsp vanilla extract
2 cups dairy free milk (I used soy)
.
Toppings
.
2 tbsp smooth peanut butter
1/4 cup fresh blueberries
.
Add all pudding ingredients to a food processor or blender and process for 1-2 minutes until relatively smooth. Eat right away, or chill for 2 hours in the fridge. Spoon into jars and top with peanut butter and blueberries.
.
#blueberries #chiapudding #veganfood #veganrecipes #healthybreakfast #veganprotein #chiaseeds #chia #dairyfree #glutenfree #veganrecipe #healthybreakfasts #healthyrecipe #veganfood #healthymeal #nourishing
Load More… Follow on Instagram

Let’s get connected

  • Facebook
  • Instagram
  • Pinterest



Privacy Policy

Copyright © 2023 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

  • Facebook
  • Pinterest
 

Loading Comments...