Vegetable gyoza
Try our take on veggie gyoza. These dumplings can be cooked from frozen and easily adapted with your own fillings. You can also use shop-bought gyoza skins
Ingreadient :
- 250g plain flour
- cornflour, for dusting
- 200g white cabbage
- 4 chestnut mushrooms
- 1 carrot
- 4 water chestnuts (optional)
- thumb-sized piece of ginger, peeled and finely grated
- 2 garlic cloves, finely grated
- 3 spring onions, finely sliced
- 2 tbsp sunflower oil, plus extra for frying
- 1 tbsp soy sauce
- 1 tbsp saké, Shaohsing rice wine or dry sherry
- 6 tbsp soy sauce
- 2 tbsp rice wine vinegar
- crispy chilli oil (optional)
Direction :
- 250g plain flour
- cornflour, for dusting
- 200g white cabbage
- 4 chestnut mushrooms
- 1 carrot
- 4 water chestnuts (optional)
- thumb-sized piece of ginger, peeled and finely grated
- 2 garlic cloves, finely grated
- 3 spring onions, finely sliced
- 2 tbsp sunflower oil, plus extra for frying
- 1 tbsp soy sauce
- 1 tbsp saké, Shaohsing rice wine or dry sherry
- 6 tbsp soy sauce
- 2 tbsp rice wine vinegar
- crispy chilli oil (optional)
