It's hard to beat a good dumpling, but very few people know how to make them at home. The cooking process is somewhat involved, but stay vigilant and the result will be a delicious, steaming bundle of goodness. And, as usual, this is a vegan recipe.
Vegan Dumpling Wrapper (or use store-bought Wrappers):
- 2 ½ cups (300 g) all-purpose flour (300g) or sub 1 ½ cup fine white rice flour (200g) + ¾ cup tapioca starch (80g), if gluten-free*
- ½ tsp salt
- ⅔ cup (160 ml) hot water (160ml) if making these gluten-free, you'll need 1-2 tbsp more water (180ml in total) + 1 tbsp oil for a smoother consistency*
- cornstarch or all-purpose flour or rice flour for dusting the work surface
- 1-2 tbsp sesame oil
- 2 cloves garlic minced
- 1 tbsp ginger minced
- 1 onion diced
- 1 (100 g) carrot (100g) shredded
- 7 oz (200 g) mushrooms (200g) finely chopped
- ½ stick (60 g) leek (60g) finely chopped
- 7 oz (200 g) cabbage (200g) shredded
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- salt and pepper to taste
- 1 tsp sriracha or sambal oelek (optional)
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp agave syrup
- ¼ tsp (1/4 tsp) sesame oil
- ½ tsp (1/2 tsp) sriracha or sambal oelek optional
- 1 tbsp toasted sesame seeds
- 2 tbsp spring onions sliced
- Mix the flour and salt in a bowl. Add the water while stirring to combine. Transfer to a working surface and knead for about 3-5 minutes until you have a smooth and soft dough. Form into a ball, wrap in cling film and refrigerate for 30 minutes.
- Divide the dough into two pieces (This makes it easier to roll out). Dust the working surface with a little cornstarch and roll out the dough into about 2mm (1/14-inch) thick.
- Cut out circles using a glass or cookie cutter (mine is 3-inch wide/ 8cm). Remove the trim, knead it into a ball, and roll it out again to cut out more circles.
- Dust the wrappers with some cornstarch before stacking them up, otherwise they will stick together.
- Use them right away or store in an airtight container in the fridge or freeze.
- Finely chop the veggies and heat the oil in a large pan.
- Add the mushrooms, onions, and carrots and fry for 2-3 minutes until lightly browned. Then add the leek and cabbage with a little salt and cook for further 5-7 minutes, or until veggies are soft and cooked through, stirring occasionally, adding a little water if needed. Add the garlic, ginger, and seasonings and cook for a further minute to combine the flavors.
- Set aside to cool.
- Add 1 heaped teaspoon of filling to the center of the dumpling wrapper. Brush the edges with water and fold the dumpling creating hand fan pattern or as desired (see step-by-step pictures or recipe video in the text above), making sure to seal the seams.
- Repeat until the wrappers are used up.
- Now you can freeze the uncooked gyoza (see recipe notes*) or cook them.
- Heat the oil in a pan over medium heat. Add the gyoza and fry for 2-3 minutes or until the bottoms are nicely browned. Pour in about 1/4 cup of water and cover with a lid. Steam for 7-8 minutes or until the water has evaporated.
- Mix all ingredients for the dipping sauce together.
- Sprinkle the gyoza with sesame and chopped spring onions and serve with the sauce. Enjoy!