Power Gyozas - Traditional Japanese Dumpling

26 Sep, 2022

Do you like Gyozas? If the answer is yes, than you’ll love this recipe!

We like to call these plant based ones “Power Gyozas” because they pack a punch of delicious flavor thanks to the rich mushroom and Organic Black Bean filling and homemade peanut sauce. Delicious both crispy fried or straight from the steamer, how will you have them? Comment below!

INGREDIENTS:

3-4 tbsp sesame seeds

1 tbsp shichimi

2 tbsp Sesame Oil

For the wrappers:

250 g plain flour

125 ml warm water

½ fine salt

cornstarch for dusting

For the filling:

250g shiitake mushrooms, finely diced

1 pinch of salt

1 tbsp tamari soya sauce

2 tsp Sesame Oil

1 small onion, finely diced

1 tbsp minced garlic

1 small carrot, finely diced (40 g)

60 g extra firm tofu, finely cubed

300g Black Beans, cooked and drained

1 tbsp maple syrup

1 tbsp sriracha

black pepper to taste

For the dip:

3 tbsp light soya sauce

1 tbsp mirin

1 tbsp smooth peanut butter

1 tbsp Apple vinegar

1 tsp sriracha sauce

METHOD:

Start by creating the wrappers: In a large mixing bowl combine the flour and salt, then pour in the warm water and mix into a firm dough. Set it aside for 30 minutes.
In the meantime, start preparing the filling! Place the finely diced mushrooms into a dry skillet and fry over medium heat for 10 minutes, stirring regularly. Sprinkle in the salt and stir in the tamari, then remove them from the skillet and set them aside.
Heat the sesame oil in the same skillet, then fry the onion and garlic for 4-5 minutes, and add the carrots and tofu. Mash half of the black beans, then add all the beans to the skillet and stir to combine. Season with maple syrup, sriracha and black pepper, then stir the mushrooms back in and remove from the heat.
Knead the gyoza dough for 1 minute, then divide the gyoza dough into 25-30 pieces and roll them into little balls. Press the balls flat, then roll them out with a rolling pin as thin as you can get them without ripping. Use a large round cookie cutter to shape your gyoza wrappers and dust them with cornstarch, so they won’t stick together.
Fill your dumplings with the bean mixture and gently seal the edges. Dip the bottom of the dumplings into water, then press them into sesame seeds and shichimi. Heat the sesame oil in a non-stick skillet and crispy-fry the gyoza for a few minutes.
To create your dip, whisk together the peanut butter, soya sauce, mirin, apple cider vinegar and sriracha.
Serve the gyoza alongside the dip & dig in!

Chef’s tip:

These gyoza are delicious both crispy fried or straight from the steamer! If you love a good kick, add chili sauce to your bean mix before filling the gyoza wrappers.