وصفة الجيوزا النباتية

Japanese 30 Mins Prep · 45 Mins Cook

1. Heat a pan to a medium high heat, add the vegetable oil and fry off the Meatless Farm Meat Free Mince for 10-12 mins until it’s all seared and golden brown. Season with a pinch of salt.
2. Add a dash more vegetable oil, and then the minced ginger and garlic and cook for another 3-4 mins.
3. Add the crispy chilli flakes and water chestnuts and stir through the mince.
4. Pour in the soya sauce and the sesame oil and stir through for 1-2 minutes.
5. Turn off the heat but leave it on the cooker, adding the chopped coriander and sesame seeds.
6. Finally pour over the rice wine vinegar, mix and set aside to cool.
7. If you’re making your own gyoza wrappers, boil the kettle and measure out 220ml of just boiled water. Dissolve a pinch of salt into the water.
8. Pour in half the water and mix (a wooden spoon or chopsticks are ideal if you have some – eating Gyozas just doesn’t feel right without chopsticks!)
9. Once there is no more flour in the bowl turn out the mixture on to a lightly floured surface. Your dough should be nice and soft and easy to knead, if it’s too hard your pastry will be hard, too. You can always add more flour if you need to.
10. Here comes your gym-free work out. Knead the dough for 10-12 mins until you form a smooth dough ball. Time it so you don’t sell you dough short.
11. Wrap the dough in cling film and leave it to rest for 30 mins.
12. Time to roll out your dough. Play with different thicknesses and see what works for you. Between 1-3mm is ideal.
13. Once your dough is rolled out, cut out circles of around 8cm using a cookie cutter or similar.
14. Take one of your circles and fill with 1 tsp of mince mixture. Make sure you don’t overfill. Fold in half and pinch the bottom corner, crimp one side of the pastry back on itself and stick to the opposite side. Repeat until you get to the end.
15. Once you have made all your gyozas, they are ready to cook
16. Take a cold pan and lay out your gyozas. Add 1 tsp of oil and 4-6 tbsp of water (depending on the size, just enough to cover the bottom of the pan) then cover with a lid.
17. Bring up to a medium heat. Once the water has reduced, you will be left with the oil in the pan, let the gyozas brown on the bottom. You’ll be left with a perfectly crispy bottom and a soft steamed top. Serve with a sweet chilli dip.

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