Gyozas are a type of dumplings typical of Asian cuisine and very popular in countries such as China, Japan and Korea. They are traditionally stuffed with pork and vegetables, but to prepare this vegan version we are going to replace the meat with textured soy protein. The filling is rolled into a very thin dough and sealed with the fingers. Gyozas are usually steamed, but if you don’t have a steam machine, keep reading the recipe for vegetable gyozas that I share to find out a homemade and easy method of cooking gyozas.
Ingredients to make Vegetable Gyozas:
- 1 package of gyoza paper
- 1 eggplant
- 1 onion
- 2 tomatoes
- ½ cup fine textured soybeans
- 1 carrot
- ½ teaspoon of salt
- 1 splash of oil
- ¼ cup soy sauce
- 1 splash of rice vinegar
- 1 splash of sesame oil
- 2 garlic cloves, minced
- ½ teaspoon grated fresh ginger
How to make Vegetable Gyozas:
To prepare the vegan gyozas you will need the thin dough wafers called gyoza skin (gyoza skin) and that you can find in any Asian supermarket. They come in frozen format, so you should take them out of the freezer a little earlier. Soak the textured soybeans in warm water for half an hour. Next, drain the soy very well, eliminating as much liquid as possible.
Cut the eggplant, carrot, tomato and onion into small cubes to prepare the filling for the vegan gyozas. Heat a pan with oil and fry the onion, garlic and ginger. When the onion is transparent, add the tomato and fry it. Incorporate the carrot and the aubergine, sauté the vegetables for 2-3 minutes and add the textured soybeans, the salt and a splash of soy sauce. Cook the vegetable gyoza filling for 8-10 minutes, stirring occasionally, until the vegetables are soft.
To fill the vegan goo, take a wafer of dough and place a tablespoon of filling in the center. With your fingers wet the ends of the dough and fold it in half. Close the edges with your fingers making 5-6 folds.
To steam the gyozas you can use the steam machine or the Thermo mix, cook them until they turn transparent. If you do not have any of these appliances, heat a pan with sesame oil and fry the gyozas until golden brown and toasted on one side. Next, add 1 cup of water covering the bottom of the pan, put the lid on and cook the vegetable gyozas for 8-10 minutes until the water evaporates. Meanwhile, prepare the vinaigrette by mixing the soy sauce, rice vinegar and sesame oil in a bowl. Serve the gyozas with the vinaigrette. Now that you know how to make vegetable gyozas, prepare a menu in the purest Asian style, with Chinese bread and vegan dorayakis for dessert.
