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Vegan gyoza
1 h active | 2 h total
Nutrition facts per serving:
  • Energy in kcal about 78
  • Fat about 3g
  • Carbohydrates about 10g
  • Protein about 2g
This is needed
This is needed for 20 piece
Dough
  • 240 g white flour
  • 0.5 tsp salt
  • 1.5 dl water, hot
Filling
  • 1 red onion, cut into thin rings
  • 1 tbsp sesame oil
  • 2 spring onion incl. green part, onions finely chopped, greens set aside
  • 1 tbsp ginger, finely chopped
  • 2 garlic clove, finely chopped
  • 60 g mixed mushrooms, finely chopped
  • 1 tsp sesame oil
  • 80 g white cabbage, finely chopped
  • 1 tbsp rice vinegar
  • 0.25 tsp salt
  • 1 carrots, coarsely grated
Dip
  • 1 tbsp rice vinegar
  • 0.5 tsp chilli flakes
  • 1 tbsp soy sauce
Shaping and preparing the gyoza
  • 3 tbsp water
  • oil for frying
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And that's how it's done
And that's how it's done
Dough
Mix the flour and salt in a bowl. Add the water, stirring constantly. Shape the dough into a ball, knead for approx. 3 mins until smooth. Cover and leave to rest at room temperature for approx. 1 hr.
Filling
Heat the oil in a frying pan. Stir fry the onion, spring onions and garlic for approx. 3 min. Add the ginger and mushrooms, fry for another 5 mins. or so. Reduce the heat, add the cabbage, carrots and vinegar, simmer for approx. 2 mins. Place the filling in a bowl, mix in the sesame oil, add the salt and cool.
Dip
Cut the spring onion greens into thin rings. Mix together the soy sauce, rice vinegar and chilli flakes, add the spring onion greens and set aside.
Shaping and preparing the gyoza
Shape the dough into a roll approx. 30 cm long. Cut the roll into 20 equal pieces. On a lightly floured surface, roll out the pieces of dough into circles (each approx. 9 cm in diameter). Place 1 tsp of filling on each piece of dough. Brush a little water onto the edges of the dough circles. Press together the edges with your thumb and forefinger. Heat the oil in a non-stick frying pan. Fry the gyoza for approx. 2 mins. in batches with the flat side down, remove, reduce the heat, place all the gyoza back in the frying pan, add the water, cover and steam for approx. 5 mins. Remove the lid, fry the gyoza for a final 2 mins. until they are crispy, plate up and serve with the dip.

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