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Gyoza dumplings

For those who know me, know that I'm a savoury girl, not much of a sweet tooth though I don't mind some more sweetness during winter! But I just love and crave things like gyozas and spring rolls. It must be my cold and dry vata predominance that loves and needs warm and oily foods such as these guys

This recipe was from Plant Curious UK who used to be a plant-based company that would send out boxes with recipes and organic ingredients to prepare them. I loved trying out their yummy recipes, unfortunately, they are no longer operating

Luckily, I saved this tasty entree which I'm sharing now with you all


60g flour
35ml Boiling water

1 Mushroom
1/3 Red cabbage
1 Garlic clove
1/2 inch ginger
1 tbsp grated carrot
Dipping Sauce
1 tablespoon tamari sauce
1/4 tsp sesame oil
1 teaspoon lime juice
Sliced chilli to taste 


Set aside 2 Tbsp of flour for dusting or adding if mixture is too wet.

Add rest of flour and 35ml boiling water to a bowl and stir with a spoon.

Use your hands to form a ball (take care as it may still be hot).

Knead for 2-3min until elastic adding flour, if too sticky.

Wrap in cling film or put in a bowl and cover with a tea towel, leave for rest for 20 min.

To make the filling for the dumplings finely chop the mushroom, red cabbage, ginger, garlic clove and grated carrot. Fry all ingredients for 2-3 min until soft and set aside.

To make the coats, roll out the ball of dough and cut into 8 equal pieces, then roll into smaller balls.

With a rolling pin or side of a tin/ bottle roll out into approx 9-10cm diameter. Placing the disk of dough into your hand spoon in approx 1 tbsp of the filling. Wet the inside

of the dough, lift the edges and fold to encase the filling.

Press the edges of the dumplings firmly together, making about 5 small, vertical pleats. The dumplings should resemble little crescent-shaped bags.

Then, heat up a frying pan and add 1 tbsp of your chosen oil, lightly fry the dumplings for 3-5 min turning until golden brown.

Assemble the dipping sauce by combining the tamari, sesame oil, lime and chilli in a bowl.


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