Tempeh & Shiitake Gyozas (Japanese dumplings)
Gyozas are small Asian dumplings, originating in China called ‘jiaozi’. These crispy little snacks are the Japanese version, gyozas are traditionally cooked using 2 methods – pan frying then steaming. They are placed into a hot frying pan for a minute or 2 to give one side a crispy texture, then a little water (or light vegetable stock) is added to the pan which is then covered, and the liquid will quickly steam the rest of the dumpling. This will produce a delightful mixture of textures, with part begin soft and light and part being a little crispy.
Serve with a dipping sauce – a Vietnamese sauce or chili sauce give great flavours and make them impossible to stop eating.
This is a variation of the gyoza recipe in the Nordvegan cookbook we created for Norway’s premier vegan restaurant, packed with tasty recipes designed for anyone to tackle. Order yours today from Amazon
250g Shiitake mushrooms – sliced
250g Tempeh – crumbled
1 Carrot – peeled, finely grated
100g Peanuts – toasted and lightly crushed
2 tsp Sesame seeds – lightly toasted
Splash Rice wine vinegar
Handful Parsley – chopped
400g Quinoa – cooked
2 Garlic bulbs – crushed
2 inches Ginger – shredded
3 Spring onions – cut into ½ cm slices
½ Cup Hoisin Sauce
Sprinkle of paprika powde
30 Gyoza wrappers
Roast the tempeh & mushrooms in a splash of oil in hot oven (180c) for 8 mins, then cover with hoisin, mix well, dust with paprika powder, s+p and return to oven for another 6-8 mins. Remove from oven and leave to one side to cool.
Add all the wet ingredients together and season, place teaspoon full at center of gyoza wrapper, moisten edges with a little water or plant milk, and seal.
Shallow fry in hot oil on one side until its a light golden brown colour, then add a few tbsp of water and cover with lid, cook for another 2-3 minutes until the water has mostly evaporated and cooked the rest of the gyozas.
4 pieces per serving, along with chili sauce or Vietnamese dipping sauce.
Gyozas are super tasty and devilishly moreish, be sure to make lots extra as they will soon disappear!. Store a extra batch in the freezer so you'll have some ready for any occasion