Hi Veggie Vixens!
I get a lot of requests to share some of my homemade creations, so this week I thought I’d share one of my all-time favourite winter warmer recipes.
Living in Japan for 6 years of my life, I have grown to have a big appreciation for Asian cuisine, and find myself cooking it when I want a comfort meal that reminds me of childhood.
This dumpling recipe is super simple to create and filled with lots of veggie goodness!
I usually just grab what ever veggies I have in the fridge and go from there, but below is one of my favourite veggie combos.
Teepee Love Veggie Dumplings
Ingredients (serves 4):
- 1 packet of Japanese gyoza wrappers (you can make these from scratch, but it wouldn’t be such a simple meal then ;-) )
- 1/4 wombok cabbage (Chinese cabbage)
- Small handful of cashews or peanuts
- 1 grated carrot
- 1 grated zucchini
- 1 egg
- Small knob of ginger grated
- 1-2 garlic cloves finely chopped
- Small bunch of coriander finely chopped (stalks as well if you like it strong)
- 2 Tbsp sesame oil
- 1 small red chilli deseeded and finely chopped
- Himalayan Salt (or any natural salt) and white pepper to taste
Directions (30 mins prep, 5 mins cooking):
1. Place all your ingredients in large pan and cook on low heat for a few minutes until the veggies start to soften.
2. Squeeze out any excess liquid from the mixture.
3. Set up your gyoza making station! I usually will have two chopping boards, one for creating, one for stacking my gyozas, and a small bowl of water. Grab one gyoza wrapper and place a teaspoon of ingredients in the middle of the wrapper. Dip your finger into the water only slightly and run your finger around one half of the wrapper. Fold the wrapper over and pinch from one side to the other closed trying to not allow any air into the dumpling. For special effect you can crimp the outside and make some super fancy dumplings! Get creative :)
4. You have three options here. If you want to make a healthy version of the dumplings you can either:
a) steam them – place a bamboo basket steamer with wax paper over a boiling pot of water and gently steam the dumplings for approximately 4 minutes.
b) boil them – place dumplings into a large boiling pot of water with salt. (do not put all the dumplings in at one time!) Do about half a batch at a time. Boil for approximately 4 minutes
or for a more authentic and delicious gyoza version:
c) pan-fry - place 1 TBsp of coconut oil into a pan on medium heat. Add as many gyozas that will fit into your pan on one side without touching. Pan fry until they are golden brown on one side, then add about 1/4 cup of water and quickly put a lid on them. They should steam for about another minute until cooked on top and water has evaporated. Tadah! Crispy and deliciously steamed gyozas.
My favourite way to serve up my dumplings/gyozas is with a side of red rice and sauteed spinach, but you can serve them however you like!
Here’s also a little dumpling dipping sauce I love to use:
- 2 tsp sesame oil
- 2 TBsp light soy sauce/organic tamari
- 1 TBsp chinese cooking wine
- 1 tsp sesame seeds
- 1 small chilli deseeded and chopped finely
- Small knob of fresh ginger grated
Place all the ingredients into a small jason jar, shake away and you’re ready to go!
Enjoy my little dumplings!!
Peace & Love,
Mrs T xxx
What’s your go-to meal for comfort cooking?