Quick & Easy Vegan Meal: Pan Fried Dumplings (Vegan Gyoza) Recipe

Servings size: 2 pax

Cuisine Tags: Vegan, vegetables, dashi soup stock

Ingredients:

For the fillings:

Instructions:

Chop the Chinese cabbage and cabbage into very small pieces and sprinkle them with salt to dehydrate the cabbage, then squeeze the water out.
Put the millet in boiling water and cook for 15 to 20 minutes until no water is left. Then, add 1 bag dashi soup stock and mix them well and steam for about 10 minutes.
In a large bowl, add the chopped garlic chives, chopped Chinese cabbage, chopped cabbage, crushed garlic cloves and grated ginger and mix well.
Season the fillings with 1 tablespoon of soy sauce and a pinch of pepper, and 2 to 3 tablespoons of rice flour. Mix well and knead the mixture with your hand until it becomes pale in color and sticky.
Dip your finger in water and run it around the edge of half the gyoza wrapper to seal. Place 1 slightly heaped tbsp of Filling on the wrapper and fold the wrapper.
Heat 2 teaspoons of oil in a large non-stick frying pan over medium heat. When the pan is hot, place the gyoza in a single layer, flat side down in a circular pattern.
Cook until the underside is light golden, then pour 1/3 cup of water around the gyoza and place the lid on.
Add ¼-⅓ cup of water to the pan. Immediately cover with a lid and steam the gyoza for about 3 minutes or until most of the water evaporates.
Remove the lid to evaporate any remaining water. Drizzle 2 tsp sesame oil around the gyoza in the frying pan.