Crispy Vegan Hanetsuki Gyoza
Ingredients
Dough
- 260g flour
- 150ml boiling water
Filling
- 250g cabbage
- 20g mushrooms
- 20g green onions
- 1 big onion
- 5 cloves garlic
- 2 fresh chilies
- 1 tablespoon ginger powder
- 1/2 teaspoon salt
- 1 teaspoon white pepper
Dipping sauce
- 1 tablespoon black vinegar
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon green onions, chopped
- 1 teaspoon brown sugar
- 1 teaspoon hot sauce (optional)
Cooking slurry
- 2 tablespoons flour
- 1/2 cup water
Preparation
Mix the dipping sauce ingredients well and set aside.
Chop the cabbage and sprinkle salt over it, let it sit for half an hour until moisture drains out, then squeeze out the water.
In a bowl, combine the cabbage, mushrooms, green onions, garlic, chilies, onion, ginger powder, and white pepper, then set aside.
Mix flour and boiling water to form a dough, knead until smooth, and divide into small portions
Dust the working surface, take one piece of dough, press it into a round disc, roll it with a rolling pin into a round sheet, wrap the filling inside, and cover the prepared gyoza with a clean damp cloth.
In a cup, mix 2 tablespoons of flour and 1/2 cup water well to make a slurry.
In a heavy pan, add 1 tablespoon oil, arrange the gyoza separately, and cook until the bottom is golden brown.
Whisk the slurry mixture again, pour about 1/4 cup into the pan, cover with a lid, cook until the water evaporates, and remove when the edges start to peel off from the pan.
Serve the gyoza with the black vinegar dipping sauce.