Vegan Gyoza with Asparagus and Mushroom Recipe
Vegan gyoza are such a treat and they’re perfect to share with friends. These vegan asparagus and mushroom gyoza with chilli-soy dipping sauce look spectacular at a vegan dinner party, and the gyoza dough is easy to make if you haven’t got pre-made dumpling wrappers.
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Gyozas are small Japanese dumplings that can have different fillings, and this vegan recipe is suitable for anyone wanting gyoza that are vegan, vegetarian or just meat-free.
The vegan gyoza dough is made in a food processor, which brings the ingredients together easily.
We would recommend keeping the dough covered in clingfilm as you work to prevent it from drying out.
You can also store the shaped dumplings in the fridge for 4-5 hours before steaming covered in clingfilm.
The mushroom and asparagus work well together, but if asparagus is out of season or you can’t get it, you can use finely chopped cabbage instead.
The sesame seeds add texture while the flavour marries the vegan gyozas together with the dipping sauce. The dressing is simple yet delicious. If you like your dressing hotter or milder, then feel free to adjust the chilli.
Total Time: 1 hour 20 minutes
Prep Time: 40 minutes, plus 30 mins resting time
Cook Time: 10 minutes
Total Time: 1 hour 20 minutes
- 12.5 12.5 grams plain flour
- 0.03125 0.03125 tsp salt
- 0.0625 0.0625 Tbsp vegetable oil
- 5 5 ml boiling water
- 0.0625 0.0625 Tbsp sesame oil
- 15.625 15.625 grams mushrooms, finely chopped
- 7.8125 7.8125 grams asparagus, finely chopped
- 0.125 0.125 inches ginger
- 0.125 0.125 cloves garlic
- 1.5625 1.5625 grams sesame seeds
- 1.5625 1.5625 grams chives, finely chopped
- 0.0625 0.0625 Tbsp soy sauce
- 0.0625 0.0625 tsp cornflour
- 1.875 1.875 ml soy sauce
- 0.9375 0.9375 ml sesame oil
- 0.625 0.625 ml rice wine vinegar
- 0.03125 0.03125 red chilli, finely chopped
- 0.0625 0.0625 inch ginger, minced
- In a food processor, blitz the flour, salt, vegetable oil and boiling water until you have a stiff dough. (If it looks a little dry, add a tablespoon of water). Turn the dough out onto a board, and knead briefly for 1-2 minutes until soft, then transfer to a plastic bag and leave to rest for 30 minutes to an hour.
- Meanwhile, heat the oil in a large saucepan on a medium heat, then add the mushrooms, asparagus, ginger and garlic. Stir fry for 3-4 minutes until the mushrooms have softened, then add the sesame seeds, chives, soy sauce and cornflour. Stir fry for a further minute, then taste and season with more soy sauce as needed. Let the filling cool down.
- Divide the dough in half, and then half again until you have 16 pieces. Roll each into a ball, then flatten and roll out into a small circle, around 2 ½ inches in diameter. Transfer a scant tablespoon of mixture into the middle of each dumpling wrapper, then bring up the edges towards you and pleat the dough from one side to the other (note, you don’t need to wet the edges of the dough). Transfer each dumpling to a plate and cover with clingfilm, then continue with the remaining dough and filling.
- Whisk all the dipping sauce ingredients together, then set aside.
- When you’re ready to eat, transfer the dumplings to a steamer basket, making sure to leave enough space between each. Bring 2 inches of water to the boil in a saucepan that fits the basket, then steam the dumplings for 10 minutes: they will look translucent when cooked.
- Serve hot, with the dipping sauce alongside.