Vegan Mushroom Gyoza

Total time 50 minutes | Serves 4-6 (makes 30 gyoza) | Vegan

Gyoza Ingredients:

• 1½ tbsp oil of choice

• 200g button mushrooms, finely chopped

• 200g white cabbage, finely chopped

• 2 spring onions, finely chopped

• 15g ginger, finely chopped

• 1 tsp miso paste

• ½ tsp sesame oil

• 1 x 30 pack gyoza wrappers

Sauce Ingredients:

• 2 tbsp soy sauce

• 1 tbsp rice wine vinegar

• 1 tsp sesame seeds

Method:

Step 1: Heat oil in a fry-pan over medium heat. Once hot, add mushrooms and sauté for 5-6 minutes, or until soft. Add cabbage, spring onions and ginger, then cook until tender; approximately 5-6 minutes. Add miso paste and sesame oil, stir and cook for another minute. Remove from heat and let cool for 5 minutes.

Step 2: To make the gyoza, place approximately 2 teaspoons of filling into the centre of a wrapper. Dampen the edges with a wet finger and fold opposite sides of the wrapper together and seal tightly. Pinch together the sealed part of the wrapper and create a pleat all across. Place on a well-floured surface and repeat for the remaining gyoza.

Step 3: To cook the gyoza, heat 1/2 tbsp of oil in a large non-stick fry-pan. Once hot, place the gyoza in the pan, being careful not to let them touch (you may need to cook 2 batches). Fry for 3 minutes, or until the bottom is golden, then add 1/2 cup water and cover. Cook for 4-5 minutes, or until most of the water has evaporated. Gently lift the gyoza from the pan and transfer to a plate. Mix together the soy sauce, rice wine vinegar and sesame seeds for the sauce, then serve.