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Veggie Gyoza – Japanese Dumplings

We are here with the Japanese Dumplings Gyoza recipe. Veggie gyoza is a very special type of ravioli that is identified with Japanese cuisine. Stuffed with cabbage, mushrooms and carrots, this ravioli is frequently consumed in Far Eastern countries. Prepared gyozas are fried in sesame oil, front to back. If the ingredients are ready, we can move on to the details for the gyoza ravioli recipe.

Veggie Gyoza – Japanese Dumplings

Ingredients for Veggie Gyoza (Japanese Dumplings) Recipe


For the dough:

3.5 cups flour
1 cup of hot water
1 teaspoon of salt
For internal mortar:

quarter cabbage
100 g mushrooms
half carrot
1 tablespoon of green onions
2 teaspoons of fresh ginger
2 teaspoons of dried chili pepper


How to Make Veggie Gyoza (Japanese Dumplings)


Add the salt to the hot water and dissolve it. Then pour the water little by little into the flour you have transferred to a deep bowl. While pouring, start forming the dough by folding it on itself with the help of a spatula. Do not use hands at first because the dough will be sticky, flour your hands and knead well after the water is gone.
After kneading for 10 minutes, divide the dough into two equal parts. Wrap each piece with cling film and let it rest for 20 minutes. Meanwhile, prepare the stuffing. Grate the cabbage, carrot and fresh ginger. Put a thin layer of salt on them and wait. Chop the green onions and mushrooms into small cubes as much as possible and sauté them in a little olive oil.
After releasing the water, take it off the stove and strain it until there is no water left. When the grated ones release their water, squeeze them well with your hand to remove the remaining water. The vegetables will lose their volume in this interval and will remain tiny. After removing all the water from all the ingredients, add the spices and combine them all in a bowl.
Take one of the rested dough out of the cling film and roll it into a 1 cm thick roll. Cut the roll into about 15 small pieces. Put all the pieces, whose turn will come later, on a plate and cover them with a damp cloth. Take one piece, roll it thinly and cut it with a large glass. Put the underwear inside and fold it as in the video. Continue this process, using the leftover dough, until the dough is gone.
When all the gyozas are finished, put enough sesame oil to cover the floor in a pan with a lid and arrange the gyozas.
You can place them tightly, but do not touch each other. Let them brown without moving them on a slightly high heat from the middle for 5-6 minutes until the bottom is browned (and looks like they are on fire). Then carefully add 3/4 cup of water, close the lid immediately and put on medium heat. Boil the gyozas until the water runs out. When the water runs out, let it fry for another 1-2 minutes and remove it from the stove.
Serve the gyozas with soy sauce while hot.

What are the Tips for Veggie Gyoza Recipe?

If you want, you can add ground beef or tofu to the stuffing, but don’t forget to drain the oil.
For the stuffing, all the ingredients must be dehydrated, otherwise your gyozas will open while they are cooking.
The dough should remain moist, do not forget to cover it with a cloth. Seal the gyozas tightly by pinching the sides and top.
You can store gyozas in the freezer and cook them after defrosting.
If you do not prefer sesame oil, you can also use walnuts, hazelnuts or olive oil.

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