Vegetable and soy gyozas (steamed dumplings)

Steamed dumplings are typical of Asian food. Known as gyozas, Japanese dumplings have earned a place in our Mediterranean diet, as it is a healthy way to eat pasta. Avoiding the classic fried stuffed with york ham and cheese, we can get a tasty recipe with high nutritional value. If you think that you can only trust a bar or restaurant to eat them to the point, we show you the ideal recipe to make them at home with your favorite ingredients.

The original recipe is with rice flour , but it is usually difficult to find to make the dough. You can make them with wafers of dumplings that you find in any supermarket, which also tend to be larger than usual (and will fill you more).

gyozas japonesas rectea

To make them in the pan, I recommend that it be non-stick and that it can be covered with a lid. I used a ceramic hob, with medium heat, but I was moving the pan at all times so that they did not stick to the base. Please note that the wafer is very finite and can easily burn.

Ingredients

  • 16 pastry dough wafers
  • 2 leeks
  • 2 carrots
  • 150 grams of textured soybeans
  • Spices to taste

Preparation

Take the dumplings out at room temperature

To prevent our dumplings from breaking due to being cold, take them out at room temperature about 10 minutes before use.

We prepare the dough

We begin to make the vegetable sauce. chop all the vegetables very finite and small. In a frying pan, add a little olive oil and put a clove of garlic. When the tooth begins to "dance", add the vegetables to start cooking.

When the leek is smaller and softer, add the textured soybeans (previously hydrated) and mix well.

Add the spices you like the most or a dash of soy sauce.

We form the dumplings

When we have the filling done, we let it rest so that it stops being hot.

Now it's time to fill the dumplings and shape them. Put the amount that fits in a soup spoon in a dumpl. Dip your fingers in water and brush the edges of the dumplings so that it can be closed. I advise you to take a look at the different techniques to shape them.

In the pan!

Add a little olive oil to a nonstick skillet. Don't have it on a high heat, I used 5 on a ceramic hob.
Add the gyozas to brown the base. I advise you to move the pan a little to avoid sticking. Being a very finite mass, it can happen.

When they are browned, add a splash of water to cover the bottom and cover the pan. Let them steam for 2-3 minutes (or until you see they are transparent).

Remove them very carefully (with a silicone spatula, if possible), and put them on a large plate. Sprinkle with a little sesame seed and soy sauce (optional).

gyozas de verduras