theveganpea

They are so addictive…put a plate of them in front of me and they will disappear pretty quickly. Any filling of your choice can be used in these dumplings, but my broad bean and ginger filling is packed full of flavour and makes the world of vegan gyoza pretty heavenly if I must say so myself. The key to a good gyoza is having thin pastry and a really plum dumpling…fear not, I am going to try and talk you through exactly how to fold them! Contains gluten.

Preparation time: 1 hour 15 minutes (including cooking time)

Ingredients (Makes 20 Gyoza):

• 1 1/2 cups frozen Broad Beans
• 2 tbsp ground Ginger
• 3 Spring Onions
• 3 Thai Red Chillies
• 1 cup fresh Coriander
• 2 tbsp Sesame Oil
• 1 Lime juiced
• Salt to taste
• 2 cups Plain White Flour (contains gluten)
• 1/2 tsp Salt
• 1 cup warm Water
• 1 tbsp Olive Oil

Method:

1. In a pot full of boiling water, boil the broad beans until they have defrosted and warmed through (approx. 15-20 minutes)
2. In a large bowl, mix the 1/2tsp of salt into the 2 cups of flour
3. Pour 1 cup of warm water into the flour mix and use your hands to continue mixing until a dough forms
4. Kneed the dough for 10 minutes until it becomes elastic and smooth
5. Place the dough in a bowl and cover it with a damp towel to keep the dough moist
6. Drain the broad beans
7. Add the ginger, spring onions, chillies, coriander, sesame oil and lime juice to a blender and blend until it is finely ground
8. Add the broad beans into the blender with the spice mix and pulse the blender until the filling is mixed and ground well (but not pureed)
9. Add salt to the filling to taste
10. Split the dough into 20 small balls, slightly smaller than golfballs in size
11. Flour a surface, a rolling pin and a sheet or board to place the gyoza once folded
12. Roll each ball into a thin sheet (approx 1-2mm thickness) and then use a circular cutter to form our wonton wrapper
13. Place the circle in the palm of your non-dominant hand and cup your hand slightly
14. Place 1 tbsp of our filling into the centre of the wrapper
15. Cup your hand further until the wonton wrapper has almost folded in half with the filling inside
16. Using the fingertips of your dominant hand, starting in the top-centre of the semi circle and working our way our to either corner, begin to stick the edges of the gyoza together around the filling (please see my video on “https://www.instagram.com/p/BIaAPKUgvbE/?taken-by=theveganpea”)
17. Starting in the top-centre of the semi circle edge again create folds on the gyoza (see video on “https://www.instagram.com/p/BIaAPKUgvbE/?taken-by=theveganpea”)
18. Repeat steps 12 to 17 until all the dough and filling has been used
19. Place a flat pan on medium heat and using a kitchen towel grease the pan with 1 tbsp of olive oil
20. Place the gyoza into the hot pan and do not move them in the pan…cook until golden brown on one side (approx. 4 minutes)
21. Fill the hot pan with 1 cm of boiling water around the gyoza and place a lid over them to let the gyoza steam (approx. 8 minutes)
22. The gyoza should feel firmer once cooked (if not then repeat the steaming process)
23. Serve the gyoza with their beautiful golden surface facing upwards and gobble them up whilst they are warm
24. Enjoy my Little Peas!