Alkaline Veggie Gyoza

I absolutely LOVE Asian food! I mean, I love Asian food so much that I braved the high skies on a 26 hour journey to see beautiful Thailand. You can read more about my adventures in Thailand and see photos and videos here.

But before I even went to Asian I enjoyed going to different Asian restaurants to indulge in the flavors. Then I started to experiment with cooking the foods at home. I would go out to the restaurants, take mental notes of the flavors I could identify, the vegetables and meats that I could see, and how they put it all together. I’d then go home and look up different recipes and combine from each what I thought would make the dish taste great.

Now that I’m vegan and cook mostly alkaline meals at home my experience with hacking restaurant meals came in handy. After several tries I’ve finally come up with a dumpling recipe that is worth sharing with you all. I’ve always been a fan of dumplings, really anything made from dough, from Jamaican dumplings to Asian dumplings.

Take a stab at this recipe. Leave me a comment if you’ve tried it or have any questions.

Alkaline Veggie Gyoza

5 from 1 vote
Recipe by Sanshia Course: Snacks, AppetizersCuisine: Chinese, Japanese
Servings

35

servings
Prep time

40

minutes
Cooking time

30

minutes

Asian inspired mushroom gyoza recipe.

Ingredients

  • Gyoza Wrappers
  • 1 1/2 cup Spelt flour

  • 2/3 cup Boiling spring water

  • 1/4 tsp Sea salt

  • 1 tsp Sesame oil or grapeseed oil

  • Gyoza Filling
  • 1/4 cup Onion, diced

  • 8oz Mushrooms, sliced

  • 1 Large trumpet oyster mushrrom

  • 2 tsp Grated ginger

  • 1/4 cup Scallions, thinly sliced

  • 1 tsp Sea salt

  • 2 tbsp Sesame oil

  • 2 tbsp Coconut aminos

  • 1 tsp Agave

  • Red crushed pepper, to taste (optional)

Directions

  • Gyoza Filling
  • Add mushrooms (not king trumpet mushrooms) to a strainer over a bowl and sprinkle some sea salt. Let site for 20 minutes to pull out some water from the mushrooms.
  • Add all ingredients to a bowl and toss to combine.
  • Place a spoonful of the mixture in the center of a wrapper. Folder the wrap over in half.
  • View video to see how to fold the gyoza in to shape.
  • In a frying pan add 2 tbsp of grapeseed oil to the hot pan on medium heat.
  • Once one side of the gyozas are fried add hot water to just cover the bottom of the pan, cover and let steam for 5 minutes. Keep checking on water to make sure it has not dried out and add more if necessary.
  • Repeat steps 5 & 6 in batches until all dumplings have been cooked.
  • Gyoza Wrappers
  • Place flour and salt in a large mixing bowl and stir. 
  • Add boiling hot water, a little at a time until the flour is crumbly. Add sesame oil and mix together.
  • Knead the mixture to form a ball. 
  • Wrap with a cling wrap and rest for about 30 minutes. Remove cling wrap and knead for a 3 minutes on a lightly floured surface. Cover again and let rest for another 30 minutes before dividing the dough into two.
  • Roll out flat on a lightly floured surface with a rolling pin to about a 2mm thickness.
  •  Using a large cookie cutter, cut out the dough in to rounds until all the dough has been cut into circles. 
  • Remove excess flour before using it to wrap the filling. 

Recipe Video

Notes

  • This recipe is great to make ahead and freeze for up to 2 months.

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