Vegetarian gyoza & vegetable stir-fry
Ingredients
Dough for approx. 20 gyozas (you can also buy ready-made dough in Asian stores and skip this part)
- 200 g flour
- 15 cl boiling water
- 1 pinch of salt
- corn starch or potato starch
Gyoza filling
- 70 g chinese cabbage
- 2 spring onions
- 3 champignons shiitaké mushrooms or button mushrooms
- 1 big carrot
- 1 branch of celery
- 1 clove of garlic
- sesame seeds or gomasio
- pepper
Gyoza seasoning
- 1 tbsp tamari or shoyu soy sauce
- 1 tbsp rice vinegar
- toasted sesame oil
Vegetables stir-fry
- 600 g chinese cabbage
- 2 spring onions
- 5 carrots
- 1 clove of garlic
- 2 cm fresh ginger
- 1 tbsp of tamari or shoyu soy sauce
- toasted sesame oil
- sesame seeds or gomasio
- pepper
- a dash of lemon juice
Instructions
Dough preparation
- Mix the flour and pinch of salt with boiling water using a fork or a spoon.
- Once the preparation has cooled down, knead to form a ball. Add a little water or flour if necessary.
- Then set aside while you prepare the filling.
Filling preparation
- Chop the vegetables very finely (the Chinese cabbage into very thin strips and the vegetables into very small dices).
- Fry everything for 5 minutes in the pan with sesame oil. Drizzle with soy sauce.
Gyoza making
- Prepare the discs for the gyozas: cut the dough into 4 pieces of the same size.
- Flour the work surface with cornstarch or potato starch so that the dough does not stick. Leave the dough pieces under a damp cloth so that the dough does not dry out.
- Take a first piece of dough and flatten it into a "sausage shape" of about 3.5 cm in diameter.
- Cut it into 3/4 cm squares.
- Take a square and roll it to form a ball, then flatten it with a rolling pin to obtain a circle of 8 cm in diameter (you can also use a cookie cutter to make a nice circle). Flour the starch discs so that they do not stick.
- Once the discs are finished, garnish them with a spoon of filling in the center and leave 1.5 / 2 cm between the edges of the disc and the filling to be able to close them. To do this, soak the edges of the water with your finger, and fold either according to the rules of the art (look on the internet) or as you feel.
- The gyozas are ready to cook! Pour a drizzle of sesame oil in a pan.
- Once the pan is heated, arrange the gyozas in a circular manner, the flat side in contact with the pan, and sear them over medium heat 3 min. The flat side should be golden brown.
- Then pour about 100 ml of water into the pan and cover for 6 to 8 minutes.
- Remove the lid and fry for another 3/4 minutes.
- Finally, prepare the seasoning: mix the soy sauce and the rice vinegar. You can add sesame oil, sesame seeds, fresh grated ginger, chili, etc. to your taste.
Stir-fry preparation
- Chop the Chinese cabbage into strips.
- Cut fine carrot sticks.
- Finely chop the rest of the ingredients.
- Sauté all the ingredients in a wok with sesame oil for 2 minutes.
- Add the soy sauce, sesame or gomasio, pepper and a dash of lemon juice and cook for 5 to 10 minutes.
Notes
You can really adapt and change the ingredients of these recipes as you like !
For the gyozas, you could add other vegetables of your choice, crumbled tofu or soy protein for a vegetarian version, or you could also try it with meat (minced pork, chicken) or shrimps.
For the stir fry, you can really put the vegetables of your choice (mushrooms, mung bean sprouts, spinach, etc.), as well as fresh herbs according to your tastes (coriander, mint or chives).
Folding gyoza can be a bit difficult but there are really good tutorials on the internet. Check this one for instance.