Vegan Satay Chickpea Gyoza

Delicious vegan gyoza stuffed with a mixture of chickpeas, veggies and creamy satay sauce, all packed within a shell of crispy dumpling dough. This recipe goes perfect alongside satay dipping sauce or soy sauce. You can also feel free to add to or replace any of the vegetables in this recipe- try it with mushrooms, spring onions, or anything else you like!  

Makes about 30 dumplings

Ingredients:

Dumpling wrappers:

  • I use this simple recipe- it's just flour and water, and it makes about 30 dumpling wrappers. Prepare this and let the dough rest whilst you make the dumpling filling- or you can buy store bought! 
For the filling:
  • 250ml satay sauce- either use store bought (ensure it's vegan), or you can make it yourself with a few simple ingredients :) 
  • 240g frozen spinach 
  • 200g frozen edamame (or you can use fresh)
  • 2 large carrots
  • 2 large cloves garlic
  • 1 inch ginger 
  • 2 tins chickpeas (480g drained weight)
  • 1 tbsp olive oil
  • 1 tbsp sesame oil
  • 1 tbsp soy sauce
  • a few tsp lemon juice
  • salt and pepper to taste
  • Oil of your choice (for frying the gyoza) 
  • peanuts for garnish (optional)
  • soy sauce for dipping
Method:
  1. Prepare the dumpling dough, and set it aside to rest whilst you prepare the filling.
  2. Prepare the vegetables: Boil the frozen spinach and edamame (unless using fresh) for about 7 minutes, until defrosted. Drain and let cool. Once cool, shell the edamame and chop the beans into small pieces. Chop the spinach. 
  3. Peel and grate the carrot, ginger and garlic. 
  4. Drain and rinse the chickpeas and transfer to a blender or food processor. Pulse until the chickpeas are mashed but a few whole ones still remain. 
  5. Heat the olive oil in a large frying pan over medium high heat. Add the grated carrot, ginger and garlic and fry for a few minutes until fragrant. Add the chopped spinach, edamame and blended chickpeas and cook for about 7-10 minutes, until heated through.
  6. Pour in the satay sauce, lemon juice (to taste), and sesame oil. Stir until everything is combined and cook for a few more minutes. Season with salt and pepper and taste, adjusting the amount of sesame oil/ lemon juice/ salt and pepper to taste.
  7. Allow the mixture to cool whilst you roll out the dumpling dough and cut it into circles (about 7cm across).
  8. Shape the gyoza: add a small spoonful into the middle of the circle of dough, fold it in half, and crimp the edges together to seal it. Leftover dumpling filling will keep in the fridge for a few days. 
  9. Heat the large frying pan over high heat and add a thin even layer of oil. In batches, place the gyoza in the frying pan, being careful not to overcrowd the pan. Cook them for about 3-4 minutes, until the bottoms are golden brown. 
  10. Reduce the heat to medium and pour about 100ml of water into the pan and then cover the pan with a lid to steam the gyoza. Steam them for about 7-8 minutes, until the dough begins to turn a little translucent. 
  11. Remove from the pan and allow to cool a little before serving alongside more satay sauce, soy sauce or any other dip of your choice.
Enjoy! :)

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