Vegan Winter Veggie Gyoza(dumpling)

Plant based (vegan) (oriental vegan) Originally a chinese dish, half moon shaped dumpling, "gyoza" is very well know in Japan. For dumpling, has three ways to be cooked. 1 boiling (Sui gyoza) 2 Pan-baking (Yaki gyoza) 3 Steaming (Mushi gyoza). I like yaki gyoza best, but wonderful to serve in a steamer baskets as steamed gyoza for presentation.

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Servings: 4

Prep Time: 00:15

Cook Time: 00:15


300 g flour

150 ml hot water


1 tsp. grated ginger

5 medium size shiitake

1/3 chinese cabbage

2 tbs sesame oil

1 cup soy granule(soy meat minced)

4 tbs soy sauce

4 tbs water

1 tbs sugar

white pepper

1 tsp potato starch


1For dough, in a large bowl, mix flour and hot water, to knead for 2 min. and set aside with lid on.

2For filling, chop coarsely chinese cabbage and shiitake.

3Heat a wok or large pan with sesame oil, fry ginger first till flavour comes out, then add veggie to fry for 3 min.

4Add sugar, white pepper and soy granule, mix.

5In a small bowl dissolve soy sauce, water and starch, pour into a pan and stir quickly to avoid any lumping and remove from heat.

6For wrapping, cut the dough into 24. Make round ball.

7Roll out each ball into 8cm diameter.

8Fill one spoonful filling on centre and close the edge by one side creating pleated fold.

9Bake with extra sesame oil on pan for 5 min then add 3 tbs water and quickly cover and steam so that all edge of gyoza get cooked. Or steam in the steamer for 6 - 8 min. Or boil in hot boiling water for 6 min.

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