Vegan Vegetable Gyoza Recipe

For the dough, combine boiling water with flour and mix well. You can add a pinch of salt if desired. Let it rest for 30 minutes in a covered container or wrapped in plastic film.

For the filling, sauté the garlic and onion in a pot with sesame oil, add the ginger (peeled and grated) and the grated or finely chopped vegetables, and cook covered for 20-30 minutes until they are cooked. Add the soy sauce and mix well. Let it cool.

For the sauce, mix the grated ginger, chopped chives, sweet soy sauce, and sesame oil.

For assembling, divide the dough into small balls the size of a large marble, roll out on a floured surface until the dough is thin (maximum 2mm thick). Place a bit of filling in the dough circle and seal by moistening the edges. Repeat the process for each gyoza.

To finish, for cooking, in the bottom of a pot (or a pan), heat some oil and place the dumplings. Let them cook for two minutes until the bottom is well browned, then add a small glass of water and cover for 10 minutes. When all the water has evaporated, they are ready! Serve hot with soy ginger sauce.