Vegan Spelt Gyoza – a super delicious meal for the whole family! Just make sure you double the batch as they are VERY additive!
My fussy eater son absolutely loved them! I couldn’t believe my eyes when he wolfed them down so quick! Hubby gave me his thumb up too, although he’d have prefered a meaty version. Haha My little one didn’t want to try at all so he had something else. Oh well, I can’t always please everyone.
I have adapted her recipe and the original recipe where she’s got it from a little. I’ve tried both cooking methods and I much prefer method 2. See below for more details and pictures
I only used 4 cooking tools: 1 roller, 1 kid drinking glas, 1 toddler knife and 1 large silicone mat.
The size of the glas is almost the same as an Ikea kid drinking cup (only a tick bigger), you know, those multicolour ones. The toddler knife is not so sharp, therefore, perfect to cut out the dough.
They dough didn’t stick to the silicon mat, so I didn’t add any extra flour while rolling it out.
To save time, cut out all the circles and add the filling on to each one, but you must work very fast otherwise the juice of the filling will start to run out.
I crimped them upwards instead of side way.
There are two methods to cook these little gems. I like method 2 but it is really a preference thing so I’ll let you try out yourself.
Method 1 – Steam in a steamer basket
Result: They came out slightly too chewy for my liking, but once fried then they tasted really good.
Method 2 – Steam in the water
Result: They came out lovely and soft. I liked eating them before frying them but I still prefer them slightly crispy.
Let’s get cooking shall we! ; )
- 200 g spelt flour
- 1/4 tsp pink salt
- 100 ml hot water
- 200 g mushrooms of choice ( I used 50-50 Shitake and Crimini/ Champignon mushrooms
- 2 large spring onions / scallions
- 1 medium carrot
- 1 tsp grated ginger
- 2 tbsp low sodium soya sauce
- 1/2 tsp pink salt
Dipping Sauce per person
- 1 tbsp low sodium soya sauce
- 1/2 tsp rice vinegar (the one for sushi rice)
- chopped chillies (optional)
- roasted sesame seeds
- Measure the flour into a large bowl and add salt. Use a spoon to stir. Add hot water and mix until the flour has absorb all the water, then use your hand to work on the dough. Turn it out onto a work surface and knead it for a minute or two until it forms a smooth, pliable but stiff dough. Add a tiny splash more water if the dough is too dry or crumbly. Form the dough into a ball and place it back into the bowl. Cover the bowl with a damp tea towel and leave it to sit for half an hour.
- Meanwhile, to make the filling, put all of the filling ingredients into a food processor and pulse it a few times until it’s all quite finely chopped and evenly combined.
- Once the dough is rested place it on a lightly floured surface and roll it out as thinly as you can while still keeping it strong enough to hold the filling. Cut out the circles (see pictures above) from the flattened dough.
- Working one at a time put a heaped tsp of the filling into the centre of a wrapper. Wet the edge around the dough and gently fold it in half around the filling. Carefully fold along one side of the semi circle so that the front is crimped onto a flat back. Press the crimps to the flat back to seal the dumpling and very gently plump it out at the bottom so that it can sit up right. Repeat with the remaining wrappers.
- Pour about 1/2 inch of water into a large frying pan with a well fitting lid. Place it over medium high heat and bring the water to simmer. Gently place the gyoza into the simmering water, upright if possible, and cover with the lid. Leave to simmer and steam for 10 minutes and then gently scoop out the gyoza with a slotted spoon.
- If you want them a bit crisp, heat up a large frying pan with some oil and place the cooked gyoza in. Let cook on one side for about 4 or 5 minutes until they’re crispy and golden, and then flip them over to brown on the other side. Repeat until they’ve crisped up to your liking.
- Serve the gyoza hot with the sauce on the side.