‘Jiao zi’, or gyoza, are Japan’s take on Asian-style dumplings like Chinese wanton or dim sum. Unlike the solid balls of suet and flour associated with British dumplings, they are a light oriental snack made of thinly rolled dough stuffed with a variety of savoury fillings. Shape-wise, unlike their round parcel-like dim sum cousins, gyoza come in the form of a crescent, not dissimilar to Spanish pastry empanadillas.
Depending on their origins, gyoza dough is typically made with wheat flour, rice flour or tapioca flour. In recent years, gyoza have captured the imagination of Western kitchens thanks to their versatility and how well they lend themselves to fusion cuisines.
When it comes to preparing the fillings, there’s no end of creative possibilities. Meat eaters might opt for ground beef or pork, but gyoza are perfect for vegan options with combinations of fresh vegetables, shitake mushrooms and or tofu. They can also be ‘Westernised’ by shredding vegan hamburgers and mixing them with finely chopped, seasoned, and parboiled vegetables. Whatever your choice of filling, it is wrapped in the dough and moulded into a crescent shape before cooking. They can be pan-fried on a hot skillet, boiled, served with a light broth, or deep-fried until crispy and golden.
Gyoza are traditionally accompanied by a dipping sauce, which is usually made with soy sauce, rice vinegar and spicy chilli sesame oil.
Vegan dumplings
