Prep Time 15 mins Cook Time 30 mins
Total Time: 45 mins
Soft, spicy and golden brown on the outside, pan-fried dumplings, Gyoza, are popular all around the would so I thought let’s have a go.
- 5 table spoons or 30g of spelt flower
- 1 Tbsp neutral-flavored oil (vegetable, canola, etc) (for frying each batch of gyoza)
- ¼ cup water (for frying each batch of gyoza)
- ¾ lb quorn meatballs (340 g)
- 15 g or 0.5 oz of chill pepper
- 1 clove garlic (minced)
- 50g Vegan grate cheese
- 1 tsp soy sauce
- ¼ tsp sea salt
- ¼ tsp black pepper
- 2 table spoons of Hoisin Sauce, Flying Goose
- 2 table spoons of Chilli Paste Oelek
- Gather all the ingredients.
- Grab your large bowl and begin with crumbling your meatballs into small granuals or soft paste.
- Add the seasonings .
- Mix well and knead the mixture with hand until it becomes pale in color and sticky.
- Grab another large bowl and begin with your flourer.
- Add a dash of water to mix witha fork or chop sticks.
- Then sprink some gluten free flourer or corn starch on the chopping board or counter top in preperation for your dough ball
- Place the dough ball on the counter top and kneed until in a smooth ball
- Place the ball in the ball you mixed it in originally and cover with a towel for 30 mins .
Folding Method A (Toward Center)
- Once your wrap dough is ready
- Take it out of the bowl again onto the surfice area with flourer to keep the dough from sticking
- Stick your finger in the centre and create a doughnut
- Then place on the surface and cut it into two sausage like strands
- Then roll each until even
- Cut 6 to 8 small dices from each section
- Then use a rolling pin or your palm to flatten the dough
- Place some of your filling mix in th centre.
- Fold the wrapper in half over the filling and pinch it in the center with your fingers (but don’t seal yet!). Using your thumb and index finger, start making a pleat about once every ¼“ on the top part of the wrapper from the center toward the right. As you fold each pleat, press the folded pleat tightly against the back part of wrapper using your other thumb and index finger. Make 3-4 pleats.
- Continue with the left side of the gyoza. Start making a pleat from the center to the left.
- Heat the oil in a large non-stick frying pan over medium high heat. When the pan is hot, place the gyoza in a single layer, flat side down (in two rows or in a circular shape).
- Cook until the bottom of the gyoza turns golden brown, about 3 minutes.
- Add ¼ cup of water to the pan. Immediately cover with a lid and steam the gyoza for about 3 minutes or until most of the water evaporates.
- Remove the lid to evaporate any remaining water. Add 1 tsp oil around the frying pan.
- Cook uncovered until the gyoza is nice and crisp on the bottom.
- Transfer to a plate and serve with dipping sauce. For the dipping sauce, combine the sauce ingredients in a small plate and mix all together.
- To save gyoza for later, put the gyoza on a baking sheet leaving some space between to keep them from sticking, and put it in freezer. Transfer frozen gyoza into a freezer bag and store in the freezer up to a month. When you use frozen gyoza, do not defrost. Cook while frozen and steam for extra 1-2 minutes.
After you fold gyoza, cook or freeze it right away; otherwise water from the ingredients will start to make the wrapper wet.
Recipe by Kanndiss Riley of Riley’s Cuisine Magagaine. KRSPCE. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.