Gyozas. My true love. I actually make that anime face of complete glee when I eat them. You know when your eyes squint, your cheeks go rosy and mouth becomes animatedly big.
Gyoza’s are little bites of heaven to me. Honestly, I could eat them all day, everyday and not get bored. I think the reason why I love them so much is that they have such a fantastic taste of umani flavours. How can such a little stuffed dumpling be so damn tasty. They blow me out of the park with their majesty.
My romantic relationship with gyoza’s spread all over the spectrum. From the traditional pork stuffing to okonomiyaki style. But my new love is Edamame gyoza’s.
This gyoza recipe came to me at night. I was umming and arring over this bag of edamame beans I had in my fridge. I wasn’t sure how to use all of the bag at once. But in a moment of genuineness, it came to me, I should make edamame gyozas.
The filling is well balanced with a mixture of textures. A blend of edamame bean, soy sauce, sesame seed oil, miso paste, garlic and ginger to make the foundations of the mixture. To give the stuffing some depth, smoked tofu, Chinese cabbage, spring onions and waterchest nut is added, to bring the mixture to life. Every bite of these edamame gyozas is symmetrically perfect in texture and flavour which is key to a damn, good potsticker.
No gyoza can be served without a dipping sauce. My favourite is super simple. Bit of soy sauce, tablespoon of sesame seed oil and a dash of chilli oil and bob’s your uncle, you have a sassy sauce to dunk your japanese dumplings in.
To make this yasaigyoza recipe even more outstanding, we have a fresh and crunchy asian slaw for the dumplings to sit upon. Red cabbage, carrot, lemon juice and sesame seeds all mixed together to make a great side to enrich the greatness of the gyozas.
This recipe is 100% vegan. 100% Flavoursome. 100% Dunkalious. So what are you waiting for? Get making yourself some japanese potstickets.
Also, this vegan gyoza recipe uses shop bought gyoza papers. These can be found in the frozen section of any good Asian supermarket. Oh the convenience of it all makes these gyozas even more appealing.
These gyozas are bursting with flavour and a great light dinner or snack. I made 40 in one evening and ate them sporadically through the week. Midnight snacks never tasted so good.
I know you guys will love these Edamame Gyozas as much as I did. They are:
- Moreish as
- Damn Tasty
- Clean Tasting
- Dairy Free
- Summer Perfect
40 gyozas for you, your family and friends to dunk into. Lunch, dinner, afternoon snack and midnight snacks sorted for a week. If you do make this ‘Edamame Gyoza’s’ recipe or any similar dishes like ‘Vegan Sweet Potato Gyoza’ ‘Chicken & Sweetcorn Wonton Soup’ & ‘Chilled Seaweed Noodles with Dipping Sauce’ then leave a comment or tag a photo on my Instagram or Twitter, Facebook. Cheers my food besties. Ciao for now!
- 250g Edamame Beans,
- 100g Smoked Tofu, Finely Diced
- 3 Spring Onions
- 8 Water Chestnuts, Finely Shredded
- 2 Chinese Leaves, Finely Chopped
- 1 Red Large Chilli, Finely Chopped
- 1 Tablespoon Miso Paste
- 20g Fresh Ginger, Grated
- 4 Garlic Cloves, Crushed & Finely Chopped
- 2 Tablespoons Sesame Seed Oil
- Salt & Pepper, To Taste
- 40 Gyoza Papers
- 100ml Soy
- 2 Tablespoon Sesame Seed Oil
- 2 Tablespoon Chilli Oil
- 1 Tablespoon Rice Vinegar
- 2 Carrots, Peeled & Grated
- 3/4 Red Cabbage, Shredded
- Juice of 1 Lemon
- 1 Tablespoon Black Sesame Seeds
- In a food processor, whiz your edamame beans, miso paste, sesame seed oil, ginger, garlic and chilli together until the bean has become extremely fine.
- Scoop the mixture into a large mixing bowl and add your tofu, spring onions, waterchest nuts and chinese cabbage into the mix. Stir all the ingredients together.
- To assemble the gyoza, hold the gyoza disk in the palm of your hand and add about 1 teaspoon of filling mixture to the centre.
- Using your fingertip, wet the edges of the dough with a little water, then seal the gyoza by creating a pleated fan pattern.
- Repeat this process until you use all the gyoza skins.
- To cook the gyozas, you need a large frying pan with a lid.
- Heat a tablespoon of vegetable oil in the pan over a high heat. Add the gyozas to the pan, leaving space inbetween each one. Fry for 3 minutes or until the bottoms are golden.
- Add 100ml of water to the pan, cover with the lid and steam the gyozas for 2 minutes.
- Take the lid off and let them cook for another 2 minutes. Give it a good shake to release the dumplings from the bottom.
- Remove the gyoza and place on kitchen paper to soak up excess oil.
- Repeat this method until you cook all 40 gyozas. If you do not need to cook all gyozas, flour a tupperwear box and add your leftover gyozas. Place in the freezer til needed.
- Grate your carrot, shred your cabbage and place it in a mixing bowl. Squeeze in the lemon juice and sprinkle with black sesame seeds. Stir the ingredients all together until its all coated in the juice and black sesame seeds.
- For the dipping sauce, mix all the ingredients in a small serving bowl and set aside.
- Plate the gyozas immediately above a bed of asian slaw and accompany with individual bowls of dipping sauce.