Homemade vegan dumplings/ Gyoza
Hi, and today’s recipe is Homemade Vegan Dumplings/ Gyoza
it is Chinese new year and with all the heartbreaking news regarding the recent virus., I feel a bit sad writing this.
But I already had this recipe and blog post laid out before the outbreak. Written in a way to highlight some very beautiful Chinese traditions, that come along with the beginning of a new year.
My aim is not to hijack the Chinese communities traditions but to pay it an honourable nod. For this reason, I will not be doing the traditional filling or ingot fold in this recipe.
This, in turn, benefits my readers as well, I can open the opportunity to adapt the filling and share simple folding techniques. It should be easier to manage if you are new to making dumplings from scratch.
and genuinely these little dumplings are something I have fallen in love with! I make batches of 50 or 60 at a time and have them in the freezer for lunches or side dishes to my other Asian inspired recipes.
This recipe is so adaptable even the strictest of diets should be able to sneak a few in without too much of a worry
Cost and Nutrition
Nutritionally speaking they aren’t the healthiest thing you will ever put onto your plate. However, they are incredibly cheap working out at around £3 for 60 dumplings!
Compare that to itzu at £4 for 20 and you can see the savings you can make by doing these yourself at home. Plus they are tweaked to your tastes. It is all of your favourite things wrapped in a little beautiful dough wrapper! I could never imagine not making these myself now!
Here is the nutritional information per dumpling,
- Calories 35
- Fat 1g
- Carbohydrates 6g
- Protein 1g
History of Dumplings/ Gyoza
Chinese dumplings originated in northern China, above the Yangtze River. The official name is Jiaozi, it is Mandarin. During the conflicts when Japanese soldiers were based in Manchuria, they came across this dish and loved it. To the point, they were inspired to make it themselves, once they returned home. The gyoza was born. The two dishes are so similar, that aside from dough thickness and the filling being finer blended. They are essentially one and the same!
Homemade Vegan Dumplings/ Gyoza and Other names
Jiaozi is known by so many names and is the topic of much debate! One common name favoured, admittedly more in the USA. But still worth mentioning is Potsticker.
So during my research into the origins of this dish for video purposes obviously. (A complete lie, I just like to know these things, because… well I am a food geek).
I heard a really sweet story about how that name came about.
So apparently a chef was going to boil some jiaozi for his lunch. But he got distracted partway through the cooking, and his wok boiled dry. By the time the chef had returned, he found his jiaozi stuck tight to the hot wok. He managed to scrape the jiaozi from the metal in one piece. Only to discover a gorgeously crispy layer had formed. So it, in turn, got the name potsticker. Now I have no idea if this story is true, but hell I love it anyway!
I adore reading how recipes came to be, even if a lot of it may be “Artistic Licence”. It makes it feel more personal somehow.
anyway now I have rambled long enough about my clear over-attachment to food and its history. Here is the recipe for Homemade Vegan Dumplings/ Gyoza . If you enjoy Asian inspired cuisine please check out my other recipes
Until next time as always
Homemade vegan dumpling/ gyoza
- Food processor
- stand mixer (optional)
- cookie cutter ( or large rimmed Glass)
- rolling pin
- 2 cups flour plain or strong bread
- 1.5 cups hot boiling water
- 1 tsp salt
- 500 g shredded, cabbage, carrot, beansprouts spring onion, mushrooms and peppers total weight
- 200 g fresh noodles or your prefered noodle
- 2 tbsp tahini
- 1 tbsp light soy
- 1 tbsp dark soy
- 1 tsp five-spice
- 2 tsp chilli oil optional
- 1 tbsp sesame oil Toasted
- 1 tbsp sriracha
- 1 tbsp Mirin
- 1 tbsp garlic paste
- Mix the flour and salt into your stand mixer bowl
- switch on to a medium speed
- slowly add boiling water in small amounts until the dough comes together as a ball
- leave to knead for an additional five minutes
- once mixing is finished turn out onto a floured surface
- test the stretch of the dough to make sure it is elastic enough to stretch without ripping or tearing
- cover with clingfilm and leave to rest for 30-60 minutes
making the filling
- into a large pan add a drop of oil and all of the vegetables you want to have in your filling
- stir fry them briefly
- once the pan is sizzling hot add a splash of water and cover with a lid, this will steam the veg that isn't touching the bottom of the pan and help it cook evenly
- fill a smaller pan with boiling water and add the noodles
- allow them to cook for 3 minutes and remove from heat
- mix all remaining ingredients into a large bowl and stir until combined
- add the noodles and vegetables to the large bowl and the heat will thin the sauce enough to coat everything nicely, mix well
- add your noodles, sauce and vegetables to your food processor
- blend until you are happy with the consistency
making the dumpings
- divide your dough into 4 sections
- roll each section into a sausage shape
- wrap the dough you aren't going to be working with for a while leaving one sausage out
- portion the sausage into 6-8 smaller chunks of dough
- roll each one into a ball shape using your hands
- take a ball of dough and roll it out as thin as you feel comfortable handling
- using a large cookie cutter, make a disc of dough
- place the disc in the palm of your hand
- add a generous amount of filling to the middle of the dough, normally around 1-2 tbsps
- using your finger wet around the outside circle of the dough with some cold water
folding (tortellini ish)
- pinch the edges together so to make a semi-circle
- fold your newly created ridge toward the dumpling
- pull the furthest two outside corners behind the main body of the dumpling and seal together with a pinch
- repeat the same steps for rolling, cutting and adding the filling
- now pinch two pieces of the dough together to create a corner
- pinch to around a third of the way
- rotate the dough 90 degrees
- pinch in another corner
- using the same method pinch toward the centre of the dumpling
- you should meet the other point you created earlier in the centre
- connect these two with a pinch
- this will leave the final point clearly visible
- pinch the last pocket shut
- tiny and define any edge you want and that it
cooking the dumplings
- add a drop of oil to the pan
- place your serving of dumplings bottom down
- once you hear the pan sizzle add 1/4 cup water and cover with a lid
- leave to steam
- once the water has boiled dry from the pan remove the lid
- allow to crisp for two more minutes
- (optional) I like to flip them over to crisp up the other side aswell
- remove from the pan and serve