Japanese dumplings- gyozas {vegan}
l’autre jour pendant une balade nous sommes encore tombé sur un coin d’ail des ours, alors je pense que vous connaissez ma passion pour la cueillette sauvage, je n’ai pas résisté à en prendre un petit bouquet pour le cuisiner ! Bon et puis hop sur un coup de tête des raviolis japonais, j’avoue être assez fan des raviolis asiatiques en tous genre , mais les gyozas ont ce petit trucs en plus des dumpling chinois car ils sont grillés en dessous !
C’est le genre de délice qu’on déguste avec minutie,
yes because clearly it takes a little time to do and then you have to acquire the art of folding. So don't worry if your first Japanese dumplings are downright ugly., we've all been there !!! I advise you to enjoy them with a little sauce of your choice and a salad and lacto-fermented vegetables., like daikon with seaweed, it will be the perfect kombo. Anyway, enjoy it because you deserve it !
Japanese dumplings- gyozas {vegan}
FOR TWENTY
FOR THE GYOZAS DOUGH
- 250 g T55 flour
- 150 ml of hot water
- 1 little spoon of salt
FOR THE STUFFING
- 400 g firm tofu
- 200 g the shiitakes
- 1 small bunch of wild garlic
- 1 garlic or two cloves of garlic
- 5 cl of soy sauce
- 1 tablespoon of rice vinegar
- 1 pinch of chilli
- 1 drizzle of neutral vegetable oil
- Prepare the gyoza dough, for that, mix the flour and salt together then gradually add the hot water. Work the dough by hand or in a robot fitted with a sheet, the dough should come off easily and not be too soft (readjust flour if necessary).
- Divide the dough into two sausages of approximately 2- 3 cm in diameter and let it rest 30 min, wrap in cling film.
- Meanwhile prepare the stuffing, chop the shiitake then brown them in a pan with a drizzle of oil for 5 minutes, then add the tofu then crumble it using a potato masher directly into the pan. bring back 3 minutes.
- Add the chopped garlic, soy sauce, vinegar and chili, mix and continue cooking 5 minutes over medium heat to dry out the stuffing.
- Keep the stuffing aside and add the chopped wild garlic..
- Cut the gyoza dough into pieces of a good centimeter.
- Spread each section in a circle.
- Add a good spoonful of stuffing in the center, wet the edges of the dough and fold it by folding the dough into a half-moon shape with folds.
- Once all the gyozas are folded, heat a drizzle of oil in a pan and place your gyozas in it. bring back 3-4 minutes then add 1 cm of water at the bottom of the pan, close with a lid and continue cooking until evaporated.
- Enjoy with soy sauce.
