Vegetable gyoza
Making your own gyoza is a great idea because it:
1) uses up odds and ends of veg
2) is loads of fun folding delectably squidgy dough discs in different shapes (it’s basically edible origami)
3) is a great group activity for all ages (yay organised fun)
4) makes loads in one go and they freeze perfectly to cook up at any time (drunk cooking after a night out never tasted so good)
5) they are inexpensive but look fancyyyy and impressive
6) they are vegan
7) they are healthy
8) they are delicious
Damn it now I want dumplings. Let’s do this.
But first a quick disclaimer. Much like origami, dumpling folding is an art and takes time to perfect. What I am trying to say is don’t expect restaurant ready gyoza on the first try. If they come out looking like a burrito that has been run over by a tractor, that is ok! (My first few tries at folding gyoza had me down in the dumplings a bit.) Regardless of their appearance they will be delicious, and before you know it your dumplings will be on the front cover of Vogue.
A couple of top tips from me:
1) buy the wrappers if you are short of time/ have a social life
2) roll the wrappers thin if making by hand and cut out with a cookie cutter.
3) cut the veg as finely as your patience (or lack thereof) permits.
4) don’t rush the process - it is meant to be relaxing. Make sure you are well fed and caffeinated so you don’t get hangry at the poor little dumplings. I like to listen to music or an audiobook at the same time.
Vegetable gyoza
Makes 15 gyoza
Ingredients for the wrappers:
1) 200g all purpose flour
2) 100ml water
3) pinch of salt
ingredients for the filling:
1) 1 medium carrot
2) 100g white cabbage
3) Half a white onion
4) two cloves garlic
5) 1 thumb of ginger
6) handful of dry mushrooms ( rehydrate by pouring hot water over them in a bowl and letting it stand)
7) 1 red bell pepper
8) 2 tablespoons soy sauce
9) 1 tablespoon sake (optional)
10) 1 teaspoon miso paste (optional)
11) 2 tablespoons sesame oil
12) teaspoon cornflour
Ingredients for the dipping sauce:
1) 2 tablespoons soy sauce
2) 2 tablespoons Japanese vinegar
3) one tablespoon chilli oil
4) chilli flakes
5) one spring onion
6) sesame seeds
method:
1) combine all the ingredients for the wrappers in a medium sized bowl until a rough dough comes together. Shape into a ball and leave to rest in the bowl for 30 mins with cling film on top.
2) cut all the vegetables finely and heat the sesame oil in a large non stick pan.
3) add the onions to the pan first and fry for a minute or so. Add the rest of the ingredients and salt and pepper, and fry until they soften a little and start to look glossy and less rigid.
4) take the pan off the heat. Mix the soy, sake, miso and cornstarch and pour over the vegetables. Stir to distribute the flavourings, and set aside.
5) take the dough and knead it on the worktop for around 3 minutes until soft and supple (apparently it should be as soft as an earlobe… Will leave to your discretion though!)
6) roll half the dough out thinly on the worktop dusted in cornflour
7) cut circles using a cookie cutter or a glass (8-9cm diameter approx). Repeat with the other half of the dough.
8) wet the outer rim of the wrapper with your finger and some water. Add some mixture into the centre of the wrapper and fold in half. Press the two edges together to seal.
9) fold and pleat the dumplings if you wish, but a straight fold in half will do the job just fine.
10) freeze on a tray then transfer to a ziplock once frozen.
11) to cook the gyoza, heat a tablespoon of sesame oil in a non stick pan and add in the gyoza. Fry until the bottoms are brown. Then add an inch of cold water to the pan and put a lid on. Steam for 7 minutes or until done.
12) remove the lid and let all the water evaporate . This will crisp up the bottoms of the gyoza.
13) combine all dipping sauce ingredients in a small bowl and mix
14) serve