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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

 

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

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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…

This is the carrot cake of dreams 🤩🥕🍰 mel This is the carrot cake of dreams 🤩🥕🍰 melt in your mouth tender, perfectly spiced and topped with the most creamy and light dairy free whipped cream frosting. I’ve totally revamped my old recipe and made 5 variations over the last week 😅 and this one surpassed them all. A decent amount of spice (crucial imo), super moist crumb and deliciously light frosting. Making it into a sheet cake rather than a loaf cake gives a much better icing to cake ratio too 😋 The best part? It comes together in minutes, the hardest part is grating the carrot! 🥕Enjoy xoxoxo

Carrot Cake

175g muscavado or light brown sugar
175ml sunflower/rapeseed oil
3 tbsp flaxseed w/6 tbsp cold water
140g grated carrot
50g raisins/sultanas
50g finely chopped walnuts
1 orange, zested
175g self raising flour
1 tsp baking soda
1 tbsp ground cinnamon
1/2 tsp freshly grated nutmeg
1/2 tsp ground mixed spice
1/4 tsp ground cardamom
1/2 tsp ground ginger

Topping 

110g vegan whipping cream
2 tbsp icing sugar
1 tsp vanilla extract
2 tbsp finely chopped walnuts

Preheat oven to 170•c and line a 20cm square baking tin. In a mixing bowl, mix together sugar, oil and flaxseed gel. Add in carrots, raisins, walnuts and orange zest and stir to combine. Sift in the flour, soda and spices and fold through until fully incorporated. Pour batter into tin and bake for 45-50 mins until the middle is slightly firm to the touch. Remove from the oven and allow to cool fully.
Prepare icing by whipping cream, icing sugar and vanilla with an electric whisk until thick. Spread a thick layer over the cake and sprinkle with walnuts. Chop into squares and enjoy!

#carrotcake #vegancarrotcake #vegancake #dairyfree #dairyfreebaking #dairyfreedesserts #veganbaking #vegandesserts #easyrecipe #veganrecipe #dairyfreerecipe #veganrecipes
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