Vegan Gyoza Dumplings

Ingredients

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• Dumpling Pastry Dumpling Pastry 10 sheets 10 sheets
• Dried Chinese Mushrooms Dried Chinese Mushrooms 4 4
• Dried Wood Ear Mushrooms Dried Wood Ear Mushrooms 5 5
• Dried Tofu Dried Tofu 2 blocks 2 blocks
• Kale Kale 100g 1 & 1/2 cups
• Spring Onion Spring Onion 1 1
• Carrot Carrot 1/2 1/2
• Ground Black Pepper Ground Black Pepper pinch pinch
• Table Salt Table Salt 1/4 tsp 1/4 tsp
• Cornstarch Cornflour 1.5 tsp 1.5 tsp
• Light Soy Sauce Light Soy Sauce 1 tsp 1 tsp
• Olive Oil Olive Oil 1 tsp 1 tsp
• Water Water 60ml 4 tbsp

Instructions

1. 1.Soak the dried wood ear and Chinese mushrooms in boiling water for around 30mins, until they expand and turn completely soft.
2. 2.Squeeze out the excess water from the mushrooms and slice roughly, then set aside.
3. 3.Boil the kale in water for 3 minutes.
4. 4.Rinse with cold water and shake through a sieve, squeezing out the excess water by hand.
5. 5.Put the roughly chopped kale, tofu, chopped spring onion, diced carrot and mushrooms in a small food processor for 10-30 seconds until blended into very fine pieces. (Don’t blend for too long, you want small pieces, not a paste).
6. 6.Transfer the vegetable mixture into a mixing bowl, season with black pepper, salt, cornflour (cornstarch) and light soy sauce and mix well.
7. 7.Set out your work station with vegetable mixture, round dumpling pastry, a small bowl of water and a plate lined with cling lm for the nished dumplings.
8. 8.Spoon approximately 1 tablespoon of vegetable mixture on to the centre of a dumpling pastry sheet. Dip your finger in the bowl of water and gently wet the edge of the pastry.
9. 9.Working from one side, seal the pastry by folding it into a crescent shape, pleating each edge as it meets the other. Seal the dumpling to keep the filling in the centre. Transfer the finished dumpling to the plate. Repeat the same process until all of your pastry sheets have been filled and sealed.
10. 10.Heat the oil in a large, non-stick frying pan and place the dumplings into the pan with the pleated-wrapper edge up, leaving gaps between each dumpling so they don’t stick together.
11. 11.Pour about 60ml water into the pan. Cover with the lid, turn the heat to medium and allow to simmer until there is no water left in the pan.
12. 12.Flip over the dumplings, you should see a nice brown colour developing. Fry on the other side for another 2-3 minutes, until both sides are a nice brown colour.
13. 13.Serve with your preferred sauce (soy sauce with sesame, ginger with vinegar or just chilli oil... etc.).
14. 14.Dumplings can be stored in the freezer for up to 1 month.

Nutritional Information

• Calories:
  203
• Fat:
  7g
• Sodium:
  1455mg
• Carbs:
  35g
• Sugar:
  1g
• Protein:
  7g