Over the holidays, I decided to make some vegetable dumplings and they were some of the most delicious things I’ve ever tried, so I decided to share the recipe with you guys.
INGREDIENTS (makes about 10-15 dumplings):
The Dumpling Wrapper (or you can buy from store):
- 2 1/2 cups all-purpose flour (300gr)
- 1/2 tsp salt
- 2/3 cup hot water (160ml)
- all-purpose flour for dusting the working surface
Vegetable Filling:
- 1-2 tbsp sesame oil (I have used olive oil before and still works)
- 2 cloves garlic minced
- 1 tbsp ginger minced
- 1 onion diced
- 1 carrot shredded
- 7 oz cabbage (200gr) shredded
- 7oz mushrooms finely chopped
- 1/2 stick leek finely chopped
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- salt and pepper
- 1 tsp sriracha
Dipping Sauce:
- 3 tbsp soy sauce
- 1tbsp rice vinegar
- 1 tbsp agave syrup (I have used honey before as well and it works)
- 1/4 tsp sesame oil
- 1/2 tsp sriracha
INSTRUCTIONS:
Dumpling Wrappers:
- Mix flour and salt in a bowl. Add the hot water while stirring to combine. Transfer to a flour dusted working surface and knead for about 2-5 minutes. Then form a ball, wrap it in cling film and put in the fridge for half an hour.
- Divide the dough into two or more pieces, to make it easier to roll out. Dust the working surface with flour and roll out the dough to about 2mm thick.
- Cut out circles using a glass cutter (the one I use is 8cm wide).
- Dust the wrappers with some flour before stacking them up so they don’t stick to each other.
Vegetable Filling:
- Finely chop the vegetables and heat the oil in a large pan.
- Add the mushrooms, carrots and onion and fry for about 2-3 min. until lightly brown. Then add the leek and cabbage, a little bit of salt and cook for another 5-8 minutes, until the vegetables are cooked through. Add the garlic, ginger and the other seasonings and cook to combine them for about a minute.
- Leave aside to cool.
Fold Gyoza:
- Add 1 teaspoon of the filling to the center of the dumpling wrapper. Brush the edges with water and fold the dumpling creating a fan pattern or so that the seams are sealed.
Cook Gyoza:
- Heat the oil in a pan. Add the gyoza and fry for 3 minutes or until the bottoms are browned and crispy. Pout in about 1/4 cup of water and cover with a lid (be careful not to get splashed and burned). Steam for 7-8 minutes or until water has evaporated.
Dipping Sauce:
- Mix all the ingredients for the dipping sauce and pour into small cup
And there you have it. Honestly, they turned out so good and were soo delicious. I wish I could make them everyday! If you decide to try the recipe out, let me know how it turned out.
xx,
Mariya
