Vegan Gyozas

We often find ourselves enjoying gyozas at restaurants or buying them in plastic packages of six from the supermarket. While the store-bought experience can be disappointing and both options tend to be quite pricey, there's a delightful alternative: making them at home. Although the prospect might seem daunting at first, I've got a relatively simple recipe that you can replicate as many times as you want. With an easy-to-make dough and a delicious vegan filling, the only part that requires a bit of practice is folding the gyozas. But don’t worry—with a little patience, you'll be a gyoza-folding pro in no time!

Season: Any time of the year, but prefferably in Autumn for the best shrooms in your area

Time: 2 hours

Ingredients (4 people):

For the Dough:

• 250 g all-purpose flour

• 1/2 teaspoon salt

• 180 ml water

For the Filling:

• 1 tablespoon vegetable oil

• 1 small onion, finely chopped

• 2 green onions, finely chopped

• 2 garlic cloves, minced

• 1 tablespoon fresh ginger, minced

• 150 g mushrooms, finely chopped

• 100 g cabbage, finely shredded

• 1 small carrot, finely shredded

• 1 tablespoon rice vinegar

• 1 teaspoon sesame oil

• Salt, to taste

For the Dipping Sauce:

• 2 tablespoons soy sauce

• 1 tablespoon rice vinegar

• 1/4 teaspoon chili flakes

• 1 green onion, sliced (green parts only)

For Cooking the Gyozas:

• 1 tablespoon vegetable oil (for frying)

• 60 ml water (for steaming)

Procedure:

1. Prepare the dough (Skip if you bought frozen gyosas dough circles)

   • In a bowl, mix flour and salt.

   • Gradually add water while stirring constantly until a ball forms.

   • Knead for about 3 minutes until you get a smooth dough.

   • Cover and let rest for 1 hour at room temperature.

2. Make the filling:

   • Heat oil in a pan.

   • Sauté the onion, green onions, and garlic for about 3 minutes.

   • Add ginger and mushrooms, cook for another 5 minutes.

   • Lower the heat, add cabbage, carrot, and vegan oyster sauce, then simmer for about 2 minutes.

   • Transfer the filling to a bowl, add sesame oil, mix well, season with salt, and let it cool.

3. Prepare the dipping sauce:

   • Slice the green parts of the green onions finely.

   • Mix soy sauce, rice vinegar, and chili flakes.

   • Add the green onion slices and set aside.

4. Shape the dough (Skip if you bought frozen gyosas dough circles)

   • Shape the dough into a roll about 30 cm long.

   • Cut the roll into 20 equal parts.

   • On a lightly floured surface, roll each piece into a 9 cm diameter disc.

5. Fill and seal the gyozas:

   • Place 1 teaspoon of filling on each disc.

   • Moisten the edges with a bit of water.

   • Pinch the edges together with your thumb and index finger to seal.

6. Cook the gyozas:

   • Heat oil in a non-stick pan.

   • Place the gyozas flat side down and fry for about 2 minutes until golden.

   • Remove the gyozas, lower the heat, return them to the pan, add water, cover, and let them steam for about 5 minutes.

   • Remove the lid and cook for another 2 minutes until they are crispy.

7. Serve:

   • Serve the gyozas hot with the dipping sauce.

Nutritional value per serving: 900 kcal | 31 grams of fat | 30 grams of protein

C02 values for the cake per serving:  725 grams of C02