Vegan Dumplings – or Gyoza

Try your own, homemade dumplings, in thin rice paper or self-made batter for the Japanese style gyoza.

Asia is by far my favourite continent, first of all, because of the great food! Since I have been spending every summer month in Hong Kong and this has come to an end now, I had to try to make my own dumplings. These little, steamed buns, filled with veggies, mushrooms, tofu, jams or creams are my favourite Chinese dish!

I have made two varieties of dumplings for you to try. The Chinese version, in thin rice paper, so you can steam them. The Japanese version, in a self-made batter to fry. Since I had no idea, how to make rice paper, I went to my local Asian store and got them there for little money.

You will need:

  • 1 cup oyster mushrooms
  • 2 garlic cloves
  • 1 zucchini
  • 1 red pepper
  • 1 Pak Choi
  • 1 TB parsley
  • 1/2 ts ginger
  • 2 TB soy sauce
  • 1/2 cup green onions
  • black pepper

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If you want the Chinese version you will need 1 package round dumpling wrapper and if you want the Japanese version you will need 3/4 cup flour, 2/3 cup water and a pinch of salt.

Prepare your filling first. Grade the ginger, mince the garlic and chop the parsley. Fry quickly in a hot pan. Cube all your veggies and simmer for 3-4 minutes on low heat. Now shortly blend everything in your food processor to get an even paste. Set aside.

Mix flour, salt and water and let the dough prove for about 20 minutes. Now roll out to a 1 cm thick batter and cut out circles (I used a simple glass).

For the gyoza, you simply put one teaspoon of the filling in the middle of the dough circle and fold it. Press the edges tight using a fork. Now you can simply fry them in hot oil until golden brown on each side.

For the Chinese dumplings, you use one teaspoon filling in the middle as well, but wrap it up in little pouches. Some of my dumplings ripped apart due to too much filling, so this is definitely the most advantage task. Now you steam them in a dumpling basket (I do not own one, but hey, Christmas is around the corner) or in a pot with hot water. They need about 3-4 minutes to be well done.

I served them with soy sauce and sweet chilli sauce.

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<—– self-made coconut-yoghurt 

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