Our positive isolation feelin(g-yoza) a lot to these delicious Japanese dumplings!
These veggie gyoza are a delicious snack full of flavour and are super easy to coo, as long as you have a little patience while making the dough. We have found that in isolation we have been missing our favourite savoury snacks and there is nothing to stop you from making them at home too.
Serves: 4 (20-24 gyoza)
Prep time: 60 mins
Cook time: 10 mins
240g all-purpose flour
125ml hot water
125 g fresh spinach
75g cabbage, shredded (we used red for the pop of colour)
1 small carrot, finely chopped
1 small bunch of spring onions finely sliced
2 teaspoons sesame oil
Salt and pepper to taste
3 tbsp soy sauce
½ tbsp apple cider vinegar
½ tbsp walnut oil
1 tsp chilli flakes
1 clove garlic, crushed
Thumb sized fresh ginger, grated
For the wrapper, place the flour in a bowl, make a well in the middle and slowly pour in the hot water. Using a whisk or a pair of chopsticks, mix the flour until well combined.
Move to a clean, floured surface and knead into a rough dough. Cover with a damp tea towel for 5 minutes.
Knead the dough again until a smooth top forms, roughly 10-12 minutes, cover with the same towel and rest for 20 minutes
Whilst the dough is resting, bring a pot of water to boil, season with ½ teaspoon of salt and a drizzle of olive oil. Blanch the veggies for 45 seconds and rinse through with cold water.
Place veggies into a tea towel and squeeze out all the water and give them a rough chop, this will make filling the gyoza easier. Season the veggies with salt and pepper.
When the dough is ready, cut the dough in half, roll out flat, about 1-2mm. Using a 11cm cookie cutter or similar round object, cut out thin round wrappers.
Place a ball of veggies in the middle of a wrapper and brush a line of water around the rim of the wrapper.
Fold the wrapper in half and pinch in the middle, but do not seal yet!
Using your thumb and forefinger, start making a pleat every ¼ inch, sealing after each one.
To cook, heat 3 teaspoons of oil in a non-stick pan, place the gyoza’s in, bottom down slightly apart. Cook over medium heat until the bottom turns golden brown. Add 1 cup of hot water and cover with a lid. Turn the heat to low-medium and cooking dumplings until all the water has been absorbed, about 8-10 minutes.
Serve immediately with the dipping sauce for a delicious meal.
*Mushrooms are used to offer a different texture to the rest of the veggies, tofu can be a great alternative.
*Cook the gyoza straight away, when you leave the gyoza out, the water from the ingredients start to make the wrapper wet.