Homemade Vegetable Gyozas: A Deliciously Simple Recipe
If you’re craving a taste of Japanese cuisine, why not try your hand at making your own vegetable gyozas? These dumplings are packed with flavor, boasting a delicious mixture of vegetables and spices, all wrapped in a homemade dough. Not only are they satisfying to make, but they’re also a delightful treat for any meal. Here’s how you can create these tasty morsels in your kitchen.
Ingredients
For the Dough:
- 250 grams of wheat flour T45
- 150 ml of water
- 6 grams of salt
For the Filling:
- 1 drizzle of sesame oil
- 1 tsp of red pepper flakes (optional)
- 2 cloves garlic, minced
- 1 tbsp minced ginger
- 1 onion, finely chopped
- 3 carrots, finely diced
- 250 grams of mushrooms, finely diced
- 2 tbsp rice vinegar
- Salt to taste
- 1-2 tbsp sesame oil
Toppings:
- 1 scallion, finely chopped
- 2 tbsp sesame seeds
- Soy sauce or chili oil for serving
Directions
- Prepare the Dough: In a mixer or by hand, combine the flour, water, and salt until a uniform ball forms. Let the dough rest at room temperature to make it easier to handle.
- Make the Filling: Heat a drizzle of sesame oil in a pan. Sauté the garlic, red pepper flakes, and ginger for about 2 minutes until fragrant. Add the onion, carrots, and mushrooms, seasoning with a pinch of salt. Cook for about 7 minutes, or until the vegetables are soft. Pour in the rice vinegar and continue to cook for another 2-3 minutes. Remove from heat and let the mixture cool.
- Form the Gyozas: Roll out the gyoza dough to about 2 mm thick. Using a cutter, form 9-10 cm diameter discs. Place a teaspoon of the cooled filling onto each disc. Fold the discs into half-moons and seal the edges well to prevent the filling from escaping during cooking.
- Cook the Gyozas: In a non-stick pan, heat a tablespoon of sesame oil over medium heat. Fry the gyozas on one side until golden, about 2 minutes. Then add water to the pan (about 1-1.5 cm deep), cover, and let them steam for about 8 minutes, or until the dough is tender and the filling is hot.
- Serve: Sprinkle the cooked gyozas with sesame seeds and chopped scallions. Serve hot with soy sauce or chili oil for dipping.
Nutritional Information
- Preparation Time: 30 minutes
- Cooking Time: 15 minutes
- Total Time: 45 minutes
- Calories: 280 kcal per serving
- Servings: 4
Whether as a side dish, appetizer, or a main course with a side of rice, these vegetable gyozas are sure to impress. Enjoy the process of making them and the delicious moments of eating them!
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Vegetable Gyozas
- Total Time: 45 minutes
- Yield: 4 1x
Description
These homemade Vegetable Gyozas represent a delightful fusion of traditional Asian flavors and fresh, nutritious ingredients. Each gyoza is carefully crafted with a thin, tender dough wrapped around a heartily seasoned vegetable filling, enhanced with a touch of sesame and ginger.
Ingredients
Dough:
250 grams of wheat flour T45
150 ml of water
6 grams of salt
Filling:
1 drizzle of sesame oil
1 tsp of red pepper flakes (optional)
2 cloves garlic, minced
1 tbsp minced ginger
1 onion, finely chopped
3 carrots, finely diced
250 grams of mushrooms, finely diced
2 tbsp rice vinegar
Salt to taste
1–2 tbsp sesame oil
Toppings:
1 scallion, finely chopped
2 tbsp sesame seeds
Soy sauce or chili oil for serving
Instructions
Mix the dough ingredients in a mixer or by hand until a uniform ball forms. Let rest at room temperature.
Sauté garlic, red pepper flakes, and ginger in a hot pan with sesame oil for about 2 minutes.
Add onion, carrots, and mushrooms. Season with salt and cook for about 7 minutes.
Stir in the rice vinegar and cook for an additional 2-3 minutes.
Transfer the filling to a bowl to cool.
Roll out the gyoza dough to about 2 mm thick. Cut into 9-10 cm diameter discs using a cutter.
Place a teaspoon of filling on each disc, fold into half-moons, and seal the edges well.
Heat a pan with sesame oil and fry the gyozas on one side for about 2 minutes.
Add water (about 1-1.5 cm deep), cover, and steam for about 8 minutes.
Serve with sesame seeds, chopped scallions, and soy sauce or chili oil.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 280 Kcal