Categories: Main courses

Vegetable Gyozas

This recipe is a freely inspired tribute to the excuisite cuisine of my friend and chef Kumpi @ https://persil-restaurant.com/

For about 50 gyozas

For stuffing

1 carrot
1 red onion and 1 garlic clove
A few dried black mushrooms
2 chinese cabbage leaves
1 small piece of ginger
1 spring onions
1 tbsp of : soy sauce, sweet soy sauce,
sauce for wok and sauce for nems
Sesame oil

For pastry

150g of floor
100ml of boiling water
1 pinches of salt

Thinly slice the onions, the previously rehydrated black mushrooms, the Chinese cabbage and the spring onions. Press the garlic cloves, grate the carrots and the ginger. Stir in a frying pan with a little bit of sesame oil. Add the Press the garlic cloves, grate the carrots and the ginger. Stir in a frying pan with a little bit of sesame oil. Add the soy sauce, the sweet soy sauce, the sauce for wok and the sauce for nems. Simmer until the vegetables are soft.

In the meanwhile, prepare the pastry. Place the flour and the salt in a bowl, and pour the boiling water. Mix and knead until the dough forms a ball. Roll out dough, using a little bit of flour, until very thin. Cut circles with a cookie cutter. Drop a little bit of stuffing in the middle of each circle and close the gyozas like on the sketch below. If needed, use a little bit of water to wet the edges of the dough.

Brown the gyozas on the flat side, until golden brown. Add a little bit of water (about 100ml), cover and let cook until evaporated.

Serve with a mix of sauce for nems and sweet soy sauce.

Fabrice