Crispy Vegetable Dumplings
Ingredients
Wrappers
- 3 cups plain flour
- 2 tbsp cornflour
- pinch salt
- 2 cups hot water
Filling
- 3 tbsp vegetable oil
- 2 tbsp soy sauce
- 1 white onion
- 3 garlic cloves
- 1 chilli (optional)
- 3 carrots
- 1 punnet mushrooms, 400g
- 1.5 cups cabbage
Preparation
Prepare wrappers by mixing flour, cornflour and salt in a medium-sized bowl. Slowly add hot water until a dough forms. Knead for 3-4 minutes until the dough is smooth and soft. Set aside to rest for 30 minutes.
Heat a large frying pan to medium heat with 1 tablespoon oil. Add onion, garlic, chilli and carrots that have been shredded, diced or chopped into tiny pieces to the pan with soy sauce. Lightly fry for 5-10 minutes until soft and fragrant. Shred the mushrooms and cabbage and add to the pan, then cook for a further 10 minutes over medium heat. Empty the filling into a bowl to cool down and wash the frying pan.
Take a piece of dough and roll it out to 1-2 mm thick. Use a cookie cutter or large glass to cut out circles for wrappers. Sprinkle a little flour on each one and store on a plate until ready to use. Freeze at this point if not using them all.
Fill a small ramekin with water. Dab the edges of each wrapper with a little water. Spoon in 1 heaped teaspoon of filling per wrapper and carefully fold to seal.
Heat the frying pan with the remaining oil and fry the gyoza for 4-5 minutes until brown at the edges. Serve immediately with chilli oil or soy sauce.
