#wontons

Vegan Gyōza/Wontons

Makes 50-60 (full bag of wrappers)

I use pre-made wrappers, but there are instructions online to make your own.

Ingredients:

For filling:

1 diced onion

1 grated carrot

250 grams mushrooms, finely chopped

1 leek, finely chopped

½ - 1 baby cabbage, shredded

1-2 tablespoons sesame oil (olive oil works too)

2-3 cloves garlic, minced

1 tablespoon ginger, minced

2 ½ tablespoon soy sauce

1 teaspoon tōgarashi spice (or chilli flakes)

1 teaspoon salt

For garnish:

Spring onion, cut

Sesame seeds

Dipping sauce (I just use soy sauce)

Instructions

To cook filling:

Finely chop the veggies and heat the oil in a large pan

Add the mushrooms, onions, and carrots and fry for 2-3 minutes until lightly browned

Then add the leek and cabbage with a little salt and cook for further 5-7 minutes, or until veggies are soft and cooked through, stirring occasionally. Add a little water if needed

Add the garlic, ginger, chilli flakes and soy sauce and cook for a further minute to combine the flavours

Set aside to cool

To fill and fold

Add 1 heaped teaspoon of filling to the centre of the dumpling wrapper. Brush the edges with water and fold the dumpling closed (there are multiple ways to do this, and lots of tutorials on YouTube)

You can freeze the dumplings or cook fresh

For cooking

Heat oil in a pan on a medium heat until the oil gets hot

Place dumpling in pan and cook for a few minutes

Pour 1/2 cup of water into the pan and cover pan with lid

Steam for 7-10 minutes or until water has fully evaporates. You can take the lid off and check the bottoms of the dumplings to see if they've browned or not.

Plate up and garnish with spring onion and sesame seeds. You can dip them in soy sauce or mix a dipping sauce of soy sauce, white wine vinegar, sesame oil and chilli flakes.