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Vegetarian Gyoza

17/11/2023

With pleasure! Gyoza are a type of Japanese dumpling that can be easily adapted to a vegetarian version. Here is the recipe:

Ingredients

For the dough:

  • 200 g of type 00 flour
  • 100 ml of boiling water

For the filling:

  • 200 g of Chinese cabbage (or savoy cabbage), finely chopped
  • 100 g of mushrooms (such as shiitake or champignon), finely chopped
  • 1 carrot, grated
  • 1 green onion or leek, finely chopped
  • 2 cloves of garlic, finely chopped
  • 1 piece of fresh ginger, grated (about 1 cm)
  • 1 tablespoon of soy sauce
  • 1 teaspoon of sesame oil
  • Salt and pepper to taste
  • Oil necessary for cooking

Optional for an Italian touch:

  • Fresh ricotta or vegetable spread cheese to add creaminess
  • Aromatic herbs like basil or parsley, finely chopped

Preparation

  1. Start by preparing the dough by mixing the flour with boiling water. Knead until you get a smooth and elastic dough. Let it rest, covered with a damp cloth, for at least 30 minutes.
  2. While the dough rests, prepare the filling. Mix in a bowl the cabbage, mushrooms, carrot, green onion, garlic, and ginger. Add soy sauce, sesame oil, salt, and pepper and, if desired, ricotta or aromatic herbs. Mix everything well.
  3. Roll out the dough into a thin sheet and cut out discs with a pastry cutter or glass (recommended diameter: about 8 cm).
  4. Put a teaspoon of filling on the center of each dough disc, then moisten the edge of half the disc with a bit of water and fold the dough into a half-moon, sealing the edges and creating the typical pleating.
  5. Heat some oil in a non-stick pan over medium-high heat and cook the Gyoza for about 3 minutes until they become golden and crispy on the bottom.
  6. Add about 50 ml of water to the pan and cover with a lid. Cook over medium-low heat for another 3-5 minutes or until all the water has evaporated.
  7. Remove the Gyoza from the pan and serve with soy sauce or an emulsion of extra virgin olive oil and balsamic vinegar for an Italian touch.

Trivia

Although Gyoza has become popular in Japan, its origin traces back to Chinese cuisine, where they are known as “jiaozi.” Over time, they have undergone regional variations and are now considered an integral part of both Japanese and Chinese cuisine.

Vegetarian Gyoza