How to make Vegan Japanese Dumplings

February 11, 2010

Japanese food is great as it is a versatile cuisine that allows for easy transformation into various dietary requirements! 

We've already covered vegetarian and gluten free recipes, so this week we're teaching you how to make gyoza the vegan way! It's really simple and a delicious option for catering for vegans in a dinner party situation. Meat eaters will love these too! 

 

You will need

2.5 cups of flour

1.25 cups of water

A pinch of salt

1 pack large shiitake mushrooms

2 spring onions 

1 tsp chilli 

1 tsp garlic 

2-3 carrots

3 tbsp soy sauce

2 tsp sriracha

method 

Mix together the flour, water and salt to make a dough. 

 Knead for 10 minutes as the dough needs to produce a good gluten structure.

Take a saucepan and heat a little sesame oil. Gently fry the chilli, garlic and chopped spring onions.

When golden, add the finely chopped mushrooms and carrots  and fry until softened. Allow to cool.

meanwhile flour a board very well then roll out the dough as thinly as you can. Cut into circles and pour a little bowl of water ready for construction!

Place 2 tsp of the vegetable mix in the center of each dough circle. Dab water around the edges of the dough then fold together to make a dumpling.

steam the dumplings for about 10 minutes.

create a dipping sauce by mixing together the sriracha and soy together.

 

 






Also in Recipes

How to cook Shoga-yaki  (Grilled ginger pork)
How to cook Shoga-yaki (Grilled ginger pork)

February 15, 2018 0 Comments

Pork Shoga-yaki (Ginger Pork) is a thinly sliced sautéed pork with tasty sauce with ginger flavour. It's a popular lunch...

View full article →

Sushi for Valentines dinner
Sushi for Valentines dinner

February 01, 2018 0 Comments

Love heart salmon Sushi For 2 (2 sushi each) What you will need: 60g of sashimi salmon 100g of Chirashi-sushi ( How to make charity-sushi rice ) 1 egg Fish roe 

View full article →

Okinawan-style Slow-braised Miso Pork belly
Okinawan-style Slow-braised Miso Pork belly

January 29, 2018 0 Comments

This is full-on rib-sticking stuff with 2 types of miso: a deep red miso for the marinade and for cooking, then a sweet...

View full article →