by bos.kitchen Leave a Comment
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.
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!
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)
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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
- 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 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.
- 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.
- 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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