Naked Asian Grocer Spring Veggies Gyoza
Naked Asian Grocer Spring Veggies Gyoza are a delightful, plant-based take on a classic dumpling. Packed with nutrient-rich kale, spinach, broccoli, and carrots, these gyoza are blended with savoury tofu and aromatic seasonings. Pan-fried to golden perfection, they pair beautifully with DC Cartel Chilli Oil for dipping making them an irresistible appetiser or light meal. Simple to prepare and bursting with flavour, they’re a must-try for dumpling lovers and veggie enthusiasts alike!
4 serves | Prep time 30 minutes + cook time 20 minutes
Ingredients:
- 1 cup kale, finely chopped
- 1 cup spinach, finely chopped
- 1 cup broccoli, finely chopped
- 1 medium carrot, shredded
- 200g firm tofu, crumbled
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar
- 1 pack of gyoza wrappers (about 40 pieces)
- 2 tablespoons vegetable oil (for frying)
- 1/4 cup water (for steaming)
-
DC Cartel Chilli Oil for dipping
Method:
Prepare the Filling:
- In a large pan, heat sesame oil over medium heat.
- Add garlic and ginger, sauté for 1-2 minutes until fragrant.
- Add kale, spinach, and broccoli, and cook for 3-4 minutes until the vegetables are softened.
- Stir in the shredded carrot and cook for another 2 minutes.
- Add the crumbled tofu and soy sauce, and cook for an additional 2 minutes until everything is well combined.
- Remove from heat and mix in the rice vinegar. Let the filling cool slightly.
Assemble the Gyoza:
- Lay out a gyoza wrapper on a clean surface.
- Place a small spoonful of filling in the center of the wrapper.
- Moisten the edges of the wrapper with water, fold it in half, and pinch the edges together to seal, creating pleats along the top if desired.
- Repeat until all the filling is used.
Cook the Gyoza:
- Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat.
- Place the gyoza in the pan, flat side down, and cook for 2-3 minutes until the bottoms are golden brown.
- Add 2 tablespoons of water to the pan, cover with a lid, and steam the gyoza for 4-5 minutes, or until the wrappers are tender and the filling is heated through.
- Remove the lid and cook for another 1-2 minutes to evaporate any remaining water and crisp up the bottoms.
- Serve the gyoza hot with soy sauce, rice vinegar, orÂ
