Gyoza vegetarian

Ingredients for 6 servings:

• 220 g wheat flour type 405
• 110 g broth, lukewarm (from the mushrooms)
• n. B. Flour for the work surface
• n. B. Palm oil, premium quality, for frying
• 150 g water
• 3 g instant broth (herbal broth)
• 5 shiitake mushroom(s), dried
• 10 g fresh ginger, finely grated
• 2 medium-sized garlic cloves
• 40 g carrot(s)
• 80 g sprouts (soy or mung bean sprouts), fresh
• 2 tbsp celery leaves, fresh or frozen
• 1 pak choi, young
• 20 g Pepper, long, red
• 1 chili pepper(s), curly, red, long, (cabe keriting merah, alternatively 1 tsp sambal oelek)
• 2 tbsp soy sauce, sweet
• 2 tbsp salty soy sauce (Kecap Asin)
• 1 tbsp lemon juice
• 1 tbsp sesame oil, dark
• 4 tbsp palm oil, premium quality
• 20 g tapioca flour
• 20 g breadcrumbs, coarse
• e.g. broth (herbal broth), instant
• 6 g fresh ginger, finely grated
• 2 medium-sized garlic cloves
• 2 chili peppers, curly, red, long, (alternatively 1 tsp sambal oelek)
• 1 tbsp lemon juice
• 2 tbsp soy sauce, sweet
• 2 tbsp soy sauce, salty
• 4 tbsp orange juice
• n. B. flowers and leaves

Instructions

Working time approx. 1 hour 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 40 minutes

Dumplings filled with bean sprouts, carrot threads, and mushrooms. Recipe from Jakarta, Java, Indonesia.

Bring the water to a boil, dissolve the instant herbal broth in it, and pour it over the shiitake mushrooms. Let it steep for about 45 minutes. Squeeze out the broth, dilute with water if necessary, and use it in the dough. Cut the mushroom caps into thin strips. Discard the stems. Using a food processor, mix the dough ingredients together for at least 10 minutes until you have a ball of dough. Wrap the ball in cling film and let it rest in the refrigerator for 1 hour. Briefly knead the dough in your hands. It will then be velvety, smooth, and easy to roll out. It will make enough for about 20 gyoza wrappers. Wash, peel, and finely grate the ginger. Squeeze the garlic. Wash the carrot, trim both ends, peel, and slice or grate into thin strands. Wash the bean sprouts and steam them in a sieve over boiling water for 2 minutes. Wash the fresh celery leaves, shake dry, and roughly chop. Wash the young bok choy head, trim about 2 cm from the bottom end, and cut crosswise into thin strips. Wash the long bell peppers, remove the stalks, split lengthwise, deseed, and cut crosswise into thin strips. Mix all of the filling ingredients, except the celery leaves, together until smooth and keep covered in the refrigerator. Add the celery leaves just before use. Roll out the dough into a 1 mm thick flatbread and cut out round cookies with a diameter of about 10 cm. Knead the leftover dough together and roll out again, and so on until all the dough is used up. Sprinkle the work surface with a little flour. Place a sheet of dough on top and moisten the top edge with a small brush and water. Place a good tablespoon of the filling in the center of a flatbread, fold the flatbread in half from the bottom to the top, and press the edges together. Press the air out of the gyoza as much as possible. Continue until all the filling is used up. For the dipping sauce, combine all the ingredients, roughly puree in a blender on the lowest setting for 5 seconds, and set aside. Heat a sufficiently large, non-stick pan (with a lid) with 2 tablespoons of palm oil (per serving) and fry the gyozas, 6 at a time. When they are browned on the bottom, deglaze with 75g of water. Be careful of splashing! Immediately cover the pan and cook the gyozas until the water has evaporated. Continue until all the gyoza are cooked. Garnish and serve hot with the dipping sauce. Note: With gyoza, you would expect white cabbage as a side vegetable. I’m not a big fan of white cabbage and prefer fresh bean or mung sprouts.