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Veggie Gyoza
[Vegan]

HP By: Harriet Porterfield

Author Bio

Bo is a plant-loving, herbal tea-hoarding foodie from the UK with a passion for vegan... Read More

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Veggie Gyoza [Vegan]

Dairy Free

Vegan

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.You can make... Read More

Ingredients You Need for Veggie Gyoza [Vegan]

For the Wrappers

3 cups plain flour
2 tablespoons cornflour
pinch salt
2 cups hot water

For the Filling

3 tablespoons vegetable oil
2 tablespoons soy sauce
1 white onion
3 garlic cloves
1 chilli (optional)
3 carrots
2 cups punnet mushrooms
1 cup cabbage
1 cup brussel sprouts (or sub more cabbage)

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How to Prepare Veggie Gyoza [Vegan]

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.
Heat up a large frying pan to a medium heat with 1 tablespoon 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.
Grab a piece of dough and roll out to 1-2 millimeters 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.
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.
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.

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