HOW TO MAKE VEGAN DUMPLINGS, GYOZA, CHINESE POTSTICKERS RECIPE 餃子 | ぎょうざ
LAY HO MA everyone! Name one person you know who doesn’t like dumplings! Try these absolutely delicious dumplings with the most amazing potsticker sauce – which I will teach you in this episode. Join me and learn how to make vegan gyoza dumplings or Chinese potstickers( 餃子 | ぎょうざ)!
1/2 cup water
1 cup flour
1 cup diced napa cabbage
3/4 cup diced shiitake
1/2 cup gai lan (Chinese broccoli)
2 tbsp minced garlic
2 tbsp soy sauce
1 tbsp vinegar
1 tsp sesame oil
1/2 tbsp grated ginger
1 tbsp chopped green onions
1. Bring 1/2 cup of water to boil
2. Add 1 cup of flour to a large mixing bowl
3. Season with some salt
4. Pour in the hot water and combine well
5. Knead the dough further for a few minutes
6. Roll the dough and cut into 2 portions. Then roll a little further
7. Divide into roughly 1 inch squares
8. Roll the dough piece into a ball with your hands
9. Flatten the dough using some flour to prevent it from sticking
10. Use a rolling pin to try to roll the dough thin (IMPORTANT – don’t place the wrappers on top of each other for too long or they will start to stick together!) (ALSO IMPORTANT – remember, thinner wrappers and more filling mean less dough taste in the final product)
11. In another mixing bowl, add your garlic, shiitake (discard the stalks), gai lan, cabbage, and mix to combine
12. Fill the dumpling with about 1.5 to 2 tbsp of filling and line one half of the wrapper with water to seal
13. Crimp the wrapper while closing to give it a nicer look!
14. Heat a sauté pan on medium high and add olive oil
15. Wait until the oil is hot, and place in your dumplings (IMPORTANT – move the dumpling around a little to prevent them from sticking to the pan)
16. Sear the dumplings for about 30 seconds, then pour in 1 cup of water and place the lid on immediately
17. Let the dumplings steam for 10min
18. Make your dipping sauce by combining the vinegar, soy sauce, sesame oil, ginger, green onions, and black sesame seeds
19. When the dumplings are cooked, serve and enjoy (they are VERY hot! Be careful!)
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Wil Yeung is a wedding and commercial photographer. He is also the advertorial photographer for insauga.com, contract photographer for the city of Mississauga, and the official Japan Festival Canada photographer. Join me in my channel for episodes on photography, entrepreneur motivation, and of course no BS vegan recipes.
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