Gyoza’s were always something that I loved eating and loved watching videos of people folding on Instagram – very mesmerising if you haven’t got trapped in that IG watching spiral yet. However, I never thought that they were really feasible to make at home until I bucked myself up and tried it. And to my surprise and delight they are a doddle to make – the only tricky thing is folding the gyoza’s however there are plenty of youtube videos and tutorials to walk you through the technique. The vegetables in my filling can be substituted for whatever you have in your fridge. Try swapping aubergine for courgette, mushrooms for tofu and shallots for onions. Make for lunch, dinner or as a snack to dip with soy sauce.
Makes about 30
- 320g Plain Flour
- 175g Warm Water*
For the Filling:
- 2 Shallots or 1 white onion
- 1/2 Aubergine
- 400g Mushrooms
- 1/2 Red Chilli
- 2 Cloves Garlic
- 2 inch piece of Ginger
- 1 tsp Miso Paste
- 75g Fresh Coriander
- Start by making the dough for the gyozas. Add the flour to a large bowl and then pour in the warm water and stir together with a knife until it comes together, you will probably have to get your hands involved here. There will still be slightly straggly bits but that’s fine!
- Turn the dough out onto your work surface and knead for a couple of minutes until the straggly bits are incorporated and the dough is smooth. Leave in a bowl to rest covered in a damp cloth for about 15 mins, then knead again for a minute and rest again for about 30 mins.
- Whilst the dough is resting you can begin making your filling. Finely dice the shallots and add to a frying pan with a little oil and sweat whilst you prepare the other veg.
- Finely dice the aubergine and mushrooms and add to the pan with the shallots, keeping the heat relatively low so that the veg doesn’t burn.
- Dice the chilli, (definitely add more if you can handle the heat), grate the ginger on the smallest grater and peel and dice the garlic. Add all these to the pan along with the miso and stir to combine. Leave to simmer away on a low heat until the veg is cooked through – season if necessary. Although the miso is quite salty and so it shouldn’t need too much.
- Chop the coriander and add to the mushroom mix once the veg is all tender and it has been removed from the heat.
- Once your dough is ready – divide into quarters. Take one quarter out and leave the rest in your bowl covered with a damp cloth.
- I find it easiest to flour the work surface and roll out the dough into a thin sheet. It should be about a couple of mm thick – but not so thin that it breaks apart when you handle it.
- Use a biscuit cutter to cut circles about 8-9cm in diameter. You will need to keep the dough quite floured whilst working with it as it sticks and drys out quite quickly.
- Take one of the discs in your hand and spoon a small amount of mixture into the middle – about 1 tsp – and fold the edges together, pinching to seal. I really can’t explain the folding technique with enough expertise and so I’ll refer you to the dumpling queen Lisa Lin who has lots of videos and tutorials on her Instagram page and website HERE.
- Once you have filled and folded all of your discs repeat until all of your dough or filling is used up. If you have extra dough – see tips below**
- To cook – get a frying pan on a medium to high heat with some olive oil. Add the gyozas flat side down and brown the bottoms until crisp. Once crispy on the bottom, add a splash of water*** to the pan then cover with a lid and leave to steam until tender – it should take about 4-5 mins.
- Serve up and enjoy with a little soy sauce to dip!
*Needs to be cool enough that you can still handle it – from your hot water tap is generally fine!
** If you find you have too much dough, what I like to do it cut it into circles and fry in the pan after the gyozas and use as mini flatbreads with curry’s etc or as a snack with gauc etc. But tbh they are normally gone quicker that the gyoza as my family love just eating them as they are!
*** PLEASE BE CAREFUL – adding water to an oily pan can be very dangerous so take care and have your pan lid ready to cover immediately after you add the water.