Vege Gyoza
These delicious gyoza are salty, sweet and fresh. Easily enjoyed with a dip, in a soup, with a salad or on their own. Freeze for up to one month
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.