Filled with sweet roasted pumpkin, mushroom and fresh aromats, these dumplings are fresh, sweet and zingy.
While these DELICIOUS dumplings do take a while to make, they freeze well and then boom! Suddenly they’re a quick meal. It’s like an investment into your food future. So make a huge batch now, stuff your face, then freeze the rest. Future self will love you. Steam for 8 min from frozen and they taste just as good as the first time you ate them. Add them to broths, or eat them on their own as an entree, a snack or a main.
This recipe is quite versatile. If I had some cabbage left I’d have shredded some of that and added that in too, probably lowering the mushroom or pumpkin quantities slightly.
Vege Gyoza
Equipment
- Steamer
Ingredients
- 300 grams pumpkin Deseeded, skin off
- 300 grams portobello mushrooms Finely diced with gills (dark brown stuff) removed
- 200 grams bok choy About 2 bunches, finely chopped
- 1 bunch coriander (30g) Leaves and stems, finely chopped
- 1 spring onion sliced
- 2 tbsp ginger grated
- 3-4 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp toasted sesame seeds
- 45 gow gee (dumpling) wrappers
- 1 squeeze lemon juice to serve
Instructions
- Preheat oven to 180°C. Slice pumpkin into 1cm slices. Brush lightly with a little extra virgin olive oil oil (optional) and bake in the oven until lightly coloured, 40-50 min.
- Meanwhile, to a medium bowl add mushrooms, bok choy, coriander, spring onion, ginger and soy sauce. Stir to combine.
- Place frying pan onto medium high heat and heat up the sesame oil. Add mushroom and greens mixture and cook for 4 min. Set aside in bowl.
- Once pumpkin is lightly browned on the edges, mash and add to the mushroom and greens.
- When the mixture is cool enough to handle, scoop one large teaspoon of vege mixture into the centre of a dumpling wrapper. Dip a finger in water ands wet the edges of the wrapper. Bring the two opposite sides together and press together. (For a fancy fold, YouTube some cool folding techniques.)
- Oil steamer if needed or line with baking paper. Be sure to leave space for steam to come through if using baking paper. Place dumplings into a steamer in a single layer, not touching. With the steamer over the top of a large pot of boiling water, steam for 5 min in batches.
- Finish with a sprinkling of toasted sesame seeds and a squeeze of lemon juice over the dumplings (optional but not really). Serve on their own, with a dipping sauce, in a broth or with a crunchy slaw.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @plant.ti on Instagram and hashtag it #plantti