Vegetable gyozas are wonderful Chinese delicacies made with simple ingredients to create balanced and delicious dishes. Filled with a generous blend of fresh vegetables and herbs, these little packets of happiness offer a refined texture and delicate aromas that will seduce even the most demanding palates. Whether as an aperitif, as a starter or even as a main course, these little wonders adapt perfectly to all occasions.
An ultra-easy recipe for gyozas and the infallible trick to fold them
Prepare the gyoza filling and dough according to your favorite recipe. Place a small amount of filling (about a teaspoon) in the center of each gyoza dough disk. Lightly moisten the edge of the disc of dough with water using a finger or a kitchen brush. Fold the dough over the filling to form a semi-circle. Press the edges firmly to seal them. Make sure the stuffing is well sealed inside.
There are folding methods. The first one method is to fold them like an accordion. Starting from the center of the semicircle, begin pinching the top edge of the dough and folding it inward, then pinching again and folding outward, alternately, to create an accordion pattern until the other extremity. Press firmly to seal the pleats. You also have semicircle folding method. Use your fingers to pinch the edges of the dough all the way around the semi-circle and create small, even pleats all around. Once you’ve finished folding the gyozas, be sure to squeeze them tight so they don’t open during cooking.
Ingredients for vegetable gyozas:
Dough :
- 150g flour
- 100ml boiling water
- 1 pinch of salt
The joke :
- 1 chopped onion
- 1/4 white cabbage
- 1 large carrot
- 3 minced garlic cloves
- 1/2 teaspoon chopped fresh ginger
- 2 tablespoons of soy sauce
- 1 level tablespoon of cornstarch
- 1 tablespoon sesame oil
The recipe steps:
- Mix flour, salt and boiling water. Work the dough for 5-10 minutes by hand, adding flour if necessary so that it does not stick too much to your fingers.
- Roll out the dough with a rolling pin that you have previously floured. The dough must be as thin as possible so that you can see these fingers transparently. The finer the dough, the better the gyozas!
- For the stuffing, mix the cooked vegetables with soy sauce, cornstarch and sesame oil.
- Place the stuffing in the center of each disc of gyoza dough then moisten the edge of the disc of dough with a little water.
- Form the gyozas by folding the dough over itself to form a crescent moon. Make a pressure point in the center then form 3 folds on each side by pinching to seal the dough.
- Heat a frying pan with oil (ideally sesame but it works very well with sunflower oil). Place the gyozas flat side down and cook until browned (about 3 minutes).
- Once colored add a little water then cover 10-12 minutes until the gyozas are cooked.
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⋙ 2 Asian-inspired vegetarian recipe ideas to try
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