How about some delicious Meatless Dumplings / Gyozas this Chinese New Year?
This favourite comfort food weaves itself deeply into Chinese culture, and plays an integral part of holidays and traditions. These crescent-shaped dumplings served during the Lunar New Year symbolise the glow of the moon and the promise of an auspicious and prosperous year ahead. The act of wrapping dumplings as a family brings the sense of togetherness and a time to count our blessings for the new year ahead.
- 250g 𝗛𝗲𝗿𝗯𝗬𝘃𝗼𝗿𝗲™️ 𝗣𝗹𝗮𝗻𝘁 𝗣𝗿𝗼𝘁𝗲𝗶𝗻 𝗕𝗹𝗼𝗰𝗸
- ≈ 30 Gyoza Wrappers
- 200g white mushrooms
- 3 leaves of cabbage
- 1 large pinch of salt
- 1 knob (3cm) ginger
- 1 clove garlic (minced)
- 1 ½ tsp mushroom seasoning
- 1 tsp light soy sauce
- 1 ½ tsp sesame oil
- 1 tsp sesame oil
- 1 tbsp black vinegar
(Makes 30 pieces)
- Finely chop white mushrooms and cabbage separately.
- Season cabbage with salt.
- Grate then squeeze ginger to yield 1 tsp ginger juice.
- Squeeze excess water from chopped cabbage.
- Filling: Heat pan with oil and sauté garlic. Crumble Plant Protein and continue frying. Add ginger juice, soy sauce and mushroom seasoning.
- Fry for a few minutes, then add in mushrooms and cabbage and continue frying. Stir in sesame oil, mix well and turn off heat.
- To wrap: place a heaped tbsp of filling in centre of gyoza wrapper and dab water by the side to help seal. Make a fold in the centre and fold out towards the sides.
- Place wrapped gyozas in freezer to firm up a little before pan-frying.
- To fry, brush some oil on a heated non-stick pan. Place gyozas onto pan and once bottom of gyozas start to brown, add ¼ cup water to steam-cook while covered with a lid. Gyozas are cooked when liquid has dried up.
- Serve warm with dipping sauce!
NB: These are so irresistible, we recommend doubling the recipe and freezing half for another time. You can just pan-fry the gyozas straight from the freezer without thawing and repeat the steps for steaming, but increase the water used to increase cooking time.