{"id":7380,"date":"2024-01-26T16:48:20","date_gmt":"2024-01-26T15:48:20","guid":{"rendered":"https:\/\/les-petits-bonheurs.com\/?p=7380"},"modified":"2025-05-11T17:43:34","modified_gmt":"2025-05-11T15:43:34","slug":"vegetable-gyozas","status":"publish","type":"post","link":"https:\/\/les-petits-bonheurs.com\/en\/2024\/01\/26\/vegetable-gyozas\/","title":{"rendered":"Vegetable Gyozas"},"content":{"rendered":"

This recipe is a freely inspired tribute to the excuisite cuisine of my friend and chef Kumpi @ https:\/\/persil-restaurant.com\/<\/a><\/em><\/span><\/p>\n

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For about 50 gyozas<\/strong><\/p>\n

For stuffing<\/strong><\/p>\n

    \n
  • 1 carrot<\/li>\n
  • 1 red onion and 1 garlic clove<\/li>\n
  • A few dried black mushrooms<\/li>\n
  • 2 chinese cabbage leaves<\/li>\n
  • 1 small piece of ginger<\/li>\n
  • 1 spring onions<\/li>\n
  • 1 tbsp of : soy sauce, sweet soy sauce,
    \nsauce for wok and sauce for nems<\/li>\n
  • Sesame oil<\/li>\n<\/ul>\n

    For pastry<\/strong><\/p>\n

      \n
    • 150g of floor<\/li>\n
    • 100ml of boiling water<\/li>\n
    • 1 pinches of salt<\/li>\n<\/ul>\n<\/div>\n
      <\/div>\n
      \n

      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.<\/p>\n

      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.<\/p>\n

      \"\"<\/p>\n

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

      Serve with a mix of sauce for nems and sweet soy sauce.<\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

      This recipe is a freely inspired tribute to the excuisite cuisine of my friend and chef Kumpi @ https:\/\/persil-restaurant.com\/<\/p>\n","protected":false},"author":3,"featured_media":7364,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[20],"tags":[34,35],"class_list":["post-7380","post","type-post","status-publish","format-gallery","has-post-thumbnail","hentry","category-main-courses","tag-lactose-free","tag-vegetarian","post_format-post-format-gallery"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t