Gyoza / Dumplings Veg and Dumplings' wrappers. Crispy pan-fried Vegan Gyoza (Jiaozi) are Japanese Vegetable Dumplings, also called Potstickers. They're made with simple Homemade Dumpling Wrappers that can be made gluten-free, then filled with healthy veggies, and steamed until tender. This recipe is pretty easy and includes an easy to follow step-by-step instruction + video.

Repeat until all wrappers & filling are used. Next, take a small container filled with water, dip your finger in the water, wet the inside edges of the wrapper, fold in half and lightly press to seal. To freeze the dumpling wrappers, wrap up an entire stack with plastic wrap and place in the freezer. You can cook Gyoza / Dumplings Veg and Dumplings' wrappers using 17 ingredients and 9 steps. Here is how you cook that.

Ingredients of Gyoza / Dumplings Veg and Dumplings' wrappers

Prepare 2 cups of Flour and 1 tbsp for dusting.
You need 2/3 cups of water room temperature.
Prepare 1/2 tsp of salt.
Prepare of Filling:.
It's 150 gr of cabbage.
Prepare 100 gr of carrot.
It's 25 gr of onion.
Prepare 20 gr of spring onion.
It's to taste of Pepper and Salt.
You need to taste of Chili powder.
You need 1 tsp of soya sauce.
It's 1 tsp of sesame oil.
Prepare of Sauce:.
It's 1 tbsp of soya sauce.
It's pinch of salt.
It's Pinch of sugar.
You need Dash of sesame oil.

To use, place the frozen wrappers in the refrigerator until completely thawed. Gyoza are recognizable by the pleated folding technique that gives each dumpling a half-moon shape. The traditional cooking method is to pan-fry one side of the gyoza until crispy, then add a dash of water and cover to steam the remaining part of the dough. The resulting dish is simultaneously crisp and tender.

Gyoza / Dumplings Veg and Dumplings' wrappers step by step

Wrapper preparation: mix flour, salt and water. Mix it until incorporate, knead for 3 minutes. It will be a bit hard but not to worry. After 3 minutes, place the dough ball in a plastic bag. Leave it aside for 30 minutes. After, the dough will be soft and easy to knead..
After 30 minutes, knead the dough. Until it is soft. Roll the dough into long size and slice it into half. Keep another half in the bag. Slice the other hallf into 5 to 6 small pieces..
Dust your working surface, use roller or bottle. Roll the dough into thin slice wrapper. Keep it aside and continue with the rest of dough. (you may freeze the wrapper for almost 1 month)..
Prepare the fillings as your wish. Here I use chopped cabbage, cubes carrot, chopped onion and spring onion. You may add ginger, mushroom, tofu and non-vegetarian such as minced chicken..
In a bowl, mix the vegetables and season it with salt, pepper, chili powder, soya sauce and sesame oil. Mix it well..
Assembly the dumplings: take one sheet of wrapper, 1/2 tbsp of mix veg, bring the wrapper into half and pinch the corner so it sticks together..
After finishing the assembly of dumplings, prepare a non stick pan, add 1 tsp oil and a cup of water, place the dumpling into the pan, let it boil until water evaporated or dried out and pan fry the dumpling until golden brown. Please turn the dumpling so it evenly Cooked. If your pan has a lid, you cover the pan with a lid in order to cook evenly.
Other options: you may just deep fry, boil or steam it. When you do steaming, please place a sheet of wax paper, sheet of cabbage so it doesnot stick on the steamer..
Prepare the sauce. Mix the soya sauce, sesame oil, salt and sugar. So your gyoza is ready to serve with the sauce..

Vegetables hold higher amounts of water than pork used in traditional dumplings. We need to cook the vegetable filling, and then cook the dumplings. You see, the vegetables need to cook down and shed water before the wrapping process. Otherwise, the gyoza would give off water during frying, leading to soggy, sad little potstickers. I made revisions as suggested in the recipe description to make these non-vegetarian (replaced part of the mushroom portion with surimi and ham).