Meat-free Chickpea Gyoza. Delicious homemade gyoza and dipping sauce recipe. Crispy pan fried dumplings stuffed with chicken mince, vegetables and simple seasonings. So simple and easy to make at home with few ingredients.

Heat the frying pan really well first and add the vegetable oil. Swirl the frying pan and allow the oil to completely coat the frying pan. Arrange the gyoza and fry over a medium heat. You can have Meat-free Chickpea Gyoza using 12 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Meat-free Chickpea Gyoza

Prepare 30 grams of Chickpeas (dried).
It's 120 grams of Cabbage (or Chinese cabbage).
Prepare 1/4 of Onion.
Prepare 1/2 tsp of ●Salt.
It's 1/2 tsp of ●Soy sauce.
Prepare 1/2 tsp of ●Sake.
It's 1/2 tsp of ●Sesame oil.
Prepare 2 tsp of ●Katakuriko.
You need 1 of ●Pepper.
Prepare 1 tbsp of Grape seed oil (or vegetable oil).
Prepare 1 of Sesame oil (for flavouring).
It's 12 of Gyoza skins.

Kosher salt and freshly ground black pepper, to taste. A popular snack for any time of the day - Quorn Japanese Gyoza is completely meat-free! Made with mycoprotein, a fungi-based protein that is cholesterol free, nutritious and sustainable for the planet. Each piece is filled with Quorn Fillet, mushrooms and turnip, making it juicy on the inside, and crispy on the outside when pan-fried!

Meat-free Chickpea Gyoza step by step

Preparation: Soak 30 g of chickpeas in water overnight. Cook in a pressure cooker until tender (about 5 minutes after the level of the pressure is reached). At this point, the chickpeas weigh about 100 g or less..
Chop the cabbage (or Chinese cabbage) and onion. Sprinkle over salt (not listed) and mix lightly. Leave to sit until wilted and softened. Chop the cores..
Meanwhile mash the Step 1 chick peas. It's alright if there are some inconsistencies remaining..
Put the cabbage from Step 2 and the onion into a colander and rinse with running water. Squeeze the moisture out (after draining)..
Mix Step 4 and the mashed chick peas in a bowl. Combine the mixture with your chopsticks. Add the ● seasonings and mix with your hands. Check the taste and adjust the seasonings..
Divide the mixture into portions that are 1 tablespoon or less. Shape into small balls (there should be 12). Wrap each filling with gyoza wrappers..
Heat the grape seed oil in a frying pan (or vegetable oil) and arrange the gyoza. Fry over medium heat..
After the bottom of the gyoza are golden brown, pour in enough water to fill the pan up to half the height of the gyoza. Cover with a lid and continue to cook over a high heat until the water has evaporated completely. This takes about 5 minutes..
Uncover the lid and drizzle with sesame oil (move around the frying pan to distribute the oil all over). Turn off the heat and it's done!.

This October, itsu has extended its best-selling frozen gyoza range with the launch of its totally unique teriyaki chick'n vegan gyoza into supermarket freezers nationwide. With a meat-like texture and bursting with flavour, these dumplings are perfect for those looking to follow a flexitarian diet or even those simply in search of new flavours to try. They have the rare ability to translate the latest food trends into inexpensive, unusual, meat-free dishes. Expect to find Vietnamese soups, Japanese gyoza and a Moroccan chickpea tagine on the menu. An incredibly high standard of food ensures that the narrow dining room is always filled with noisy chatter and bustling bodies.