Delicious veggie gyoza with vegetable filling and cucumber salad.

Vegetarian Gyoza Dough Dumplings

Name: Vegetarian Gyoza Dough Dumplings
Total time: 90 min
Yield: 4 Portions
Cuisine: Asian
Ingredients: 240g Flour; 150ml Water, boiling hot; 0.5tsp. Sea Salt, Coarse; Cornstarch; 3pcs. Garlic cloves, thinly sliced; 300g Chinese cabbage, finely chopped; 150g Carrots, grated; 120g Zucchini, grated; 50g Bell pepper, red, finely diced; 2tbsp. Soy sauce; 2tbsp. Asian Herbs; 1tsp. Ginger, Ground; 1pinch Sea Salt, Coarse; 1pinch Pepper Rainbow, Whole

75—90 Min

Asian Herbs

Jiǎozi is a Chinese dumpling dish known in Japan as gyōza and in Korea as mandu. In principle, these are filled cases or dumplings made with light but crispy dough. In our recipe, we have filled the dumplings with colorful vegetables. The filling is seasoned with Kotányi Asian Herb Seasoning Mix.

Ingredients 4 Portions

For the dough
- 240 gFlour
- 150 mlWater, boiling hot
- 0.5 tsp.Sea Salt, Coarse
- Cornstarch
For the filling
- 3 pcs.Garlic cloves, thinly sliced
- 300 gChinese cabbage, finely chopped
- 150 gCarrots, grated
- 120 gZucchini, grated
- 50 gBell pepper, red, finely diced
- 2 tbsp.Soy sauce
- 2 tbsp.Asian Herbs
- 1 tsp.Ginger, Ground
- 1 pinchSea Salt, Coarse
- 1 pinchPepper Rainbow, Whole

Preparation

1
First prepare the dough for the gyoza. To do this, mix the salt with hot water. Now add it to the flour in a food processor and allow it to be kneaded for 10 minutes until the dough is malleable. Divide the dough into 2 rolls and chill for 30 minutes. It's best if you wrap the dough in plastic wrap.
2
Sprinkle your work surface with cornstarch and roll the dough out thinly. It should not be thicker than 2 mm. Cut out circles of around 8 cm in diameter. Use a glass if you do not have a cutter.
3
Now sprinkle the dough circles with cornstarch again so that they do not stick together when stacked. Now put the dough circles to one side.
4
Now heat some oil in a pan and sauté the finely sliced garlic. Add bell pepper, zucchini, carrots and Chinese cabbage. Stir in the ground ginger.
5
Season to taste with soy sauce, salt, pepper and Kotányi Asian Herb Seasoning Mix.
6
Now make the dumplings. To do this, place 2 teaspoons of the chilled filling into the middle of each dough circle. Dip your finger into a glass filled with water and then use it to moisten the edge of the dough.
7
Then fold the dumplings and press the edges together. Place onto a plate. Place a damp tea towel over the dumplings so that they do not dry out.
8
Bring a large pan of salted water to a boil. Place the steamer over it and reduce the heat. Now place the gyoza in the steamer and steam for around 8–10 minutes.
9
Then fry the gyoza on one side in a pan with some oil so that they go crispy. Once ready, you can enjoy the gyoza with a variety of different sauces.