Vegan Miso Eggplant Gyoza
Ingredients
For the Dough
- 300g flour
- 1/2 tsp salt
- 150ml water
For the Filling
- 1 large eggplant
- 1 tbsp miso
- 1 tbsp maple syrup
- 3 tbsp soy sauce
- 1 tbsp white vinegar
- 1 tbsp tiny chopped ginger
- 1 tbsp sesame oil
- 2 tbsp sesame seeds
For the Sauce
- 1 tbsp chopped ginger
- 3 tbsp chopped chives
- Juice of 1/2 lime
- 1/4 finely chopped chili
- 1 tbsp sesame oil
- 3 tbsp soy sauce
Preparation
Mix flour and salt in a bowl.
Mix in the hot water.
Place the dough on a working surface and knead for about 5 minutes.
Form the dough into a ball and place it in the fridge for about 30 minutes.
Preheat the oven to 180°C (356°F).
Mix all sauce ingredients in a bowl, set aside.
Chop the eggplant into tiny pieces.
Place ingredients for the miso sauce in a bowl, whisk until combined.
Add eggplant and mix well.
Spread the mixture on a baking sheet and roast it for 15-25 minutes, stirring halfway through. Let it cool down.
Take the dough out of the fridge and sprinkle some flour on your working surface.
Roll out the dough until roughly 2mm thick.
Cut out circles with a glass. Repeat with the entire dough.
Place about 2 teaspoons of the filling in the center of the wrappers.
Fold the wrappers into a half-moon shape and close the edges.
Repeat for all the wrappers.
Fry the gyoza in a good amount of hot oil until golden.
Add a good splash of water into the pan and let the gyoza cook for a few more minutes.
Serve the gyoza with the prepared sauce.