How to make:
Gyoza - steamed dumplings with mushrooms and vegetables
Make delicious gyoza from the pan at home
I love all kinds of dumplings. No matter from what country, no matter what dough or filling. However, gyoza are definitely one of my favorites. Whether they are steamed, cooked or fried: you can never go wrong with this delicious starter. But I have never tried to make gyoza at home before! The last time I went to the Asian market, I saw the wrappers and thought that I absolutely had to make a recipe with them. With lots of veggies and spices the perfect mixture was created. My test eaters were thrilled and I made the gyoza a few more times. I didn't even need a special steamer! The gyoza are fried in a pan and then steamed with a little water. That way they become soft, but remain crispy at the bottom. So here is this super simple and delicious recipe!
Ingredients for about 30 gyoza:
30 Gyoza Wrappers
150g Bean sprouts
1 Piece of Ginger
1tsp Paprika powder
1 Piece of leek
Some agave syrup
Ingredients for the sauce:
1 Carrot · 250g Mushrooms · 150g Bean sprouts · 1 Piece of ginger· 1 piece of leejk
Peel the carrot and cut into small pieces. Cut the rest of the vegetables into small pieces as well.
Coconut oil · 1tsp Paprika powder · 1tsp Cinnamon · 1tbsp Parsley · Pepper · Agave syrup · Soy sauce
Roast with a little coconut oil until the vegetables have softened. Then season with paprika powder, cinnamon, pepper and parsley. Mix a little water with agave syrup and soy sauce and add to the vegetables. Let it cook down a bit, then set aside.
Prepare a small bowl with water. Lay out the gyoza wrappers and place a teaspoon of the filling in each circle. Dip a finger in water and spread over the edge of the wrapper.
Then shape the gyoza into bags. There are many techniques, I find "gathering" the wrapper and closing the dumpling that way is the easiest.
Heat some coconut oil in a pan and place the gyoza in it. Roast until the bottom is nice and crispy. Then add 1cm of water to the pan and cover with a lid. Steam the gyoza until the dough is cooked through, about 5 minutes. They should have enough space in the pan for the steam to reach them all around. So it's better to do two rounds if the pan isn't that big. They stay warm for a relatively long time, just add them all to the warm steam again before serving.
Sojasauce · Agavendicksaft · Rice vinegar · Lauch · Ingwer
In the meantime, prepare the sauce. Mix soy sauce, agave syrup and rice vinegar and add finely chopped leek and ginger. Mix well and serve with the gyoza.
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