Opinion – Terra Vegana: There is no human being who doesn’t like gyoza

There are foods that make us suspicious of the maxim that there is no unanimity. Does anyone happen to know a single human being who doesn’t like gyozas?

These steamed, deep-fried dumplings —or sealed in the pan and then baked, as we’ll learn in this recipe—can easily be prepared in a 100% plant-based version to celebrate Chinese New Year week. The more folds in the dough, the more plenty and abundance, don’t forget.

The secret to preparing a plant-based gyoza is in the filling, as the dough is naturally vegan and only takes two ingredients: wheat flour and water (salt doesn’t count as an ingredient, right?).

For the stuffing, the cabbage must be sliced ​​very thin, and can be enriched with mushrooms, which add an extra layer of umami, the fifth basic taste of the palate, which increases salivation and promotes a prolongation of flavors that linger in the mouth.

To be fair, cabbage is the typical unassuming fake vegetable. He tries to pass himself off as humble, but deep down he is a star, and in itself it makes the filling delicious. Well sautéed, it reveals its sweetness, which can be contrasted by the astringency of the ginger, also present in the recipe, but make no mistake: a good sautéed with cabbage, black pepper and salt would be enough to eat the gyozas with a smile. in the face.

Having said all that: prepare the dough, whose recipe is from the fantastic Paula Lumi from the Presunto Vegetariano blog (I only changed the proportions, because the yield is great) and fill it with cabbage. The other ingredients fall into the category of extras, the base is that simple. The sauce also makes a difference, to dip the gyoza between one bite and another.

VEGAN GUIOZA

Yield: 20 small gyozas, or 10 large ones

PASTA

2 cups of wheat flour

⅔ cup of water

½ teaspoon of salt

FILLING

½ teaspoon of salt

2 cups finely sliced ​​cabbage

200 g fresh mushrooms (shitake, shimeji or paris) sliced

1 cup finely grated carrots

1 teaspoon grated ginger

1 grated garlic cloves

1 tablespoon of olive oil

1 tablespoon of sesame oil

SAUCE

¼ cup of soy sauce

1 tablespoon toasted sesame oil

1 tablespoon rice vinegar or lemon juice

¼ cup chopped chives

½ teaspoon of grated ginger

½ clove of grated garlic, without the core

½ pepper, diced

PREPARATION

1. Prepare the pasta: heat the water, without boiling. The idea is to keep the water warm, at the temperature you would bathe a baby. Put the wheat flour in a bowl, add the salt and stir with a fork. Make a “hole” in the middle and add half of the water. Mix with a spoon (preferably crusty bread) always in circular motions and from the outside in. Add the rest of the water in the center of the bowl, mix a little more with the spoon and then with your hands, gently. The dough should not stick to your fingers, if it does, add a little more flour until it comes off.
2. Knead the dough for ten minutes.
3. Make a ball, cover with plastic wrap or brush the surface of the dough with oil, so as not to lose moisture, and let it rest in the oven for 30 minutes.
4. Prepare the stuffing: start by sautéing the garlic and ginger in olive oil, then add the vegetables from toughest to least tough — cabbage first, then the mushrooms, and finally the carrots. If necessary, add a little water to soften the cabbage.
5. Mix the sauce ingredients.
6. Spread some flour on the countertop and divide the dough into twenty equal parts for small gyozas, or ten equal parts for large gyozas. To model the gyozas, open the dough with a rolling pin and leave the dough very thin.
7. Stuff each dough, close and shape, making folds with your fingers to close the pastries.
8. Heat a skillet with a tablespoon of oil over medium heat. When heated, transfer the gyozas to the skillet to sear one side. Add enough water to cover the gyozas in half, cover and cook until the water evaporates.
9. Serve with the sauce and enjoy!