These gyoza are like teenagers ... dark and brooding on the outside, but colorful and warm on the inside! The carrot and beet fillings pop against the black gyoza dough so nicely. A perfect appetizer for Halloween season!

Dark Yaki Gyoza [Vegan]

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Serves

40 gyoza

Cooking Time

60

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Ingredients

Dough:
  • 2 cups all-purpose flour
  • 1 teaspoon bamboo charcoal powder
  • 1/2 teaspoon sea salt
  • 1/2 cup water
  • 1 teaspoon cornstarch
Carrot Filling:
  • 2 carrots
  • 1/3 cup tofu
  • 1/3 cup cilantro
  • 2 cloves of garlic
  • 1 teaspoon ginger root
  • 1 tablespoon soy sauce
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon sea salt
Beet Filling:
  • 1 red beet
  • 1/3 cup tofu
  • 1/3 cup cilantro
  • 1 teaspoon ginger root
  • 1 tablespoon soy sauce
  • 1/2 teaspoon Sichuan peppercorns
Dipping Sauce:
  • 3 tablespoons rice vinegar
  • 3 tablespoons soy sauce
  • 1 teaspoon sesame oil
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Preparation

To Make the Dough:
  1. Mix 2 cups of all-purpose flour with 1 teaspoon of bamboo charcoal powder* in a bowl.
  2. Dissolve 1/2 teaspoon of salt in 1/2 cup of just-boiled water and pour into the flour little by little, while mixing.
  3. Knead the dough on a clean flat surface for a few minutes, until it becomes smooth. If your dough is too dry, add 1 tablespoon of hot water and repeat as needed.
  4. Separate the dough into three equal pieces. Roll into balls and wrap them up with plastic wrap, refrigerate for at least 30 minutes. Leaving it to rest in the refrigerator makes the dough easier to manipulate afterwards.
  5. Flatten each piece out with a rolling pin into a rough rectangle, thin enough so that you can run it through the pasta maker. Pass it through your pasta maker a few times, incrementing down to the thinnest setting gradually. You can use a rolling pin instead, it works but it takes a lot more effort. Both techniques work, this one just happens to be quicker and easier on your body. Note that depending on your pasta maker, the dough will come out a bit thicker than a traditional gyoza. If you want it thinner you can flatten it a bit more with a rolling pin.
  6. Put the thin sheet of dough onto a clean flat surface. Take a can (with about a 3-inch diameter) and start to poke holes into it, these are your gyoza wrappers! Pile the wrappers, sprinkle some cornstarch (or potato starch) in between each piece so they don't stick together. Put a damp towel over your wrappers so they don't dry out.
  7. Repeat this process for the other two portions of dough, and you can re-use the scraps and make new dough to run through the pasta maker (no waste!).
To Make the Carrot Filling:
  1. Mix the 1/4 block of tofu, the 1/3 cup of cilantro the two grated carrots and the 1 teaspoon of ginger root together in a bowl. Add a tablespoon of soy sauce as well as black pepper and salt to taste. Mix once more.
To Make the Beet Filling:
  1. Mix the 1/4 block of tofu, the 1/3 cup of cilantro, one grated red beet, the 2 garlic cloves and the teaspoon of ginger root. Add a tablespoon of soy sauce and some ground Sichuan peppercorns.
To Cook the Gyoza:
  1. Take one wrapper and wet all around the edge with water using your fingers. Keep a bowl of water close to dip your fingers in.
  2. Put a spoonful of filling in the middle (carrot or beet).
  3. Close it. Make little folds with the flap that is facing you using both hands, leaving the back part smooth. Make sure it's sealed tight. Repeat for the rest of the gyoza skins, alternate between fillings. Cover with a damp towel while you work so they don't dry up.
  4. Put some vegetable oil in a pan on medium heat. Add gyoza in two rows of three in the pan. Cook until bottom becomes golden.
  5. Add 1/3 cup of water and put a lid on. Let steam until all the water evaporates.
  6. Add a bit of sesame oil and cook until crispy.
  7. Serve with the dipping sauce from above (just mix all ingredients in a small bowl)!
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    Nutritional Information

    *You can use a black food coloring instead of bamboo charcoal powder to get the black color. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.