Quick & Easy Vegan Meal: Pan Fried Dumplings (Vegan Gyoza) Recipe
Servings size: 2 pax
Cuisine Tags: Vegan, vegetables, dashi soup stock
- 24 pieces dumpling skin
- ⅓ millet
- 2/3 cup water
- A pinch of Salt
- 5g dashi soup stock (Chinese Cuisine)
- 2 tsp sesame oil
For the fillings:
- 1 garlic chives (chopped)
- 1/8 Chinese cabbage (chopped)
- 1-2 pieces cabbage (chopped)
- 1 garlic cloves (crushed)
- 1 tsp ginger (grated)
- 1 tbsp soy sauce
- An appropriate amount of pepper
- 2 to 3 tbsp of rice flour
- 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.
- If you have a strong taste, increase the amount of dashi soup stock.
Recipe By: Ohsawa Japan Official Ambassador, Yakooka